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Bakewell Tart

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description Bakewell Tart Overview

Bakewell tart is an English baked dessert consisting of a shortcrust pastry shell spread with jam and covered with frangipane, a filling made primarily from ground almonds, butter, sugar, and eggs. It is commonly finished with flaked almonds or icing and should not be confused with the iced Bakewell pudding or commercially produced cherry Bakewells. The tart is associated with Bakewell in Derbyshire and is served in slices as a dessert or with tea.

help Bakewell Tart FAQ

What's the difference between a Bakewell Tart and a Bakewell Pudding?

A Bakewell Tart is a shortcrust pastry case filled with jam and frangipane (almond sponge), typically topped with icing or flaked almonds. A Bakewell Pudding — the original Derbyshire dessert from the town of Bakewell — uses a puff pastry base with an egg-and-almond filling and no icing.

What jam goes in a traditional Bakewell Tart?

Raspberry jam is the classic choice, spread thinly across the pastry base before the frangipane is added. Strawberry jam is a common substitute and is what you'll find in many commercial Mr. Kipling-style Bakewell slices.

What is frangipane, the filling in a Bakewell Tart?

Frangipane is a French almond cream made from ground almonds (or almond flour), butter, sugar, and eggs, baked into a soft, moist sponge. It's the same filling used in a galette des rois (Epiphany king cake).

Where did the Bakewell Tart originate?

The Bakewell Tart evolved from the Bakewell Pudding, which originated in the Derbyshire town of Bakewell in England during the 19th century. The tart version became widely popular across the UK in the 20th century.

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