Bakewell tart is a traditional English teacake made with shortcrust pastry, jam, and almond-flavored sponge or cream. The dessert dates back to the 1860s and is often called Bakewell pudding. The legend behind the tart is believed to be a myth, but it remains popular. The recipe includes a secret ingredient known only to one person. To make a traditional Bakewell tart, spread a thin layer of strawberry jam on the bottom of the pastry shell, add a cream mixture, and sprinkle with chopped almonds. Bake for 50 minutes at 360°F.
A Bakewell tart is an English teacake named after the town of Bakewell in Derbyshire, England. The dessert dates back to the 1860s and features a combination of shortcrust pastry shell, jam, and almond-flavored sponge or cream. Bakewell tarts are often called Bakewell puddings, but the two desserts are essentially the same.
The legend behind Bakewell’s tart is believed to be a myth, but still remains a popular explanation. According to the story, a customer ordered a strawberry tart from Mrs Greaves, landlady and cook at the White Horse Inn in Bakewell. The hostess, busy, ordered a new kitchen assistant to prepare the dessert. Instead of mixing the strawberry jam into the filling, the cook forgot them and at the last minute she smeared the jam on the bottom of the pastry shell and covered it with the cream filling.
Local history also claims that Bakewell’s tart has a secret ingredient known only to one person. Before her death, Mrs. Greaves left mysterious instructions to a local man named Mr. Radford, who in turn passed the recipe to Mr. Bloomer. Coincidentally, the Bloomer family run a bakery in Bakewell selling Bakewell tarts and puddings.
To make a traditional Bakewell tart, roll out the pastry and place it in a greased pie pan or use a pre-prepared pastry shell available at grocery stores. Spread a thin layer of strawberry jam on the bottom of the shell. Cream ¼ cup (4 ounces or 0.1 kg) of butter with four tablespoons of sugar and add a few drops of almond extract. Stirring constantly, add three egg whites and one yolk one at a time, mixing each thoroughly. Pour this mixture into the pastry or pie shell and sprinkle with chopped almonds.
Bake the tart at 360° Fahrenheit (182° Celsius) for about 50 minutes. You can serve a Bakewell tart warm from the oven, with ice cream on top, or cool down for a summer dessert. Typical variations include adding maraschino cherries to the top or swapping out the strawberry jam and almonds for your favorite flavors. Common combinations include raspberry-hazelnut jam or apricot-macadamia nut jam.
If you’re making your own pastry, consider dividing the dough into baking pans to make individual-sized desserts. Because it has relatively few ingredients and is easy to make, a Bakewell tart is an excellent recipe to use in cooking classes or to make with the help of children. You might also consider having party guests help prepare a Bakewell tart as part of a child’s birthday tea party. Even for an adult dinner, a Bakewell tart is an easy, cheap and tasty dessert, perfect when served with coffee or tea.
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