Bakewell tart

A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds. It is a variant of the Bakewell pudding, closely associated with the town of Bakewell in Derbyshire.

Bakewell tart
A slice of Bakewell tart
Place of originEngland
Region or stateDerbyshire Dales
Serving temperatureWarm (freshly baked) or cold
Main ingredientsGround almond, jam, shortcrust pastry, frangipane
VariationsCherry Bakewell
Gloucester tart


The Bakewell tart developed as a variant of the Bakewell pudding in the 20th century.[1][2] Although the terms Bakewell tart and Bakewell pudding have been used interchangeably, each name refers to a specific dessert recipe.[1] The tart is closely associated with the town of Bakewell in Derbyshire.[1][2]


Cherry Bakewell

A Cherry Bakewell, also known as a Bakewell cake, is a version of the tart where the frangipane is covered with a top layer of almond-flavoured fondant and a single half glacé cherry.[1] If produced without icing, they are called a Lancashire tart.

Gloucester tart

In Gloucester, a similar tart was made using ground rice, raspberry jam and almond essence.[3] In May 2013, council leader Paul James discovered a recipe for "Gloucester tart" in a Gloucester history book.[4] Subsequently, Gloucester museums revived the recipe, serving complimentary Gloucester tarts to museum patrons.[5]

See also


  1. "The Bakewell Pudding". Bakewell Online. Retrieved 5 December 2015.
  2. Davidson, Alan (2014). The Oxford Companion to Food. Oxford: Oxford University Press. p. 54. ISBN 0199677336. Retrieved 22 December 2015.
  3. Enfield, Laura (17 May 2013). "Have you tried the Gloucester Tart yet?". Gloucestershire Live. Retrieved 28 February 2017.
  4. Enfield, Laura (18 May 2013). "Does tasty tart live up to city's name?". Weekend Citizen. p. 17.
  5. "Gloucester's 'mystery tart'". Gloucestershire Live. 9 May 2013. Retrieved 28 February 2017.
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