Place of origin
Region or state
|Warm (freshly baked) or cold|
|Ground almond, jam, shortcrust, sponge cake|
|Cookbook:Bakewell Tart Bakewell Tart|
The Bakewell Tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge using ground almonds. The Bakewell Tart is distinct from the Bakewell Pudding, which is a dessert made using flaky pastry, with a layer of jam covered by an egg and almond filling. Some versions of the tart are covered with a layer of fondant.
Recipes abound, for example those given by Eliza Acton (1845) and Mrs Beeton (1861), and modern commercial examples are to be found in most cake shops and in most supermarket cake departments. The name Bakewell Tart only became common in the 20th century
The Cherry Bakewell Shot (or Shooter) is an alcoholic beverage made using a base of Amaretto. A skilled bartender is able to layer the ingredients by pouring the respective spirits over the back of a chilled spoon. The name comes from the similarity in taste to the Cherry Bakewell tart.
The Gloucester Tart
References and sources
- Famous Bakewell Tart & Pudding, bakewellderbyshire.com, 2013. Retrieved 19 July 2013. Archived here.
- The History of the Bakewell Pudding
- Shooter Recipe > Cherry Bakewell cocktail:uk, 2013. Retrieved 19 July 2013. Archived here.
- "Does tasty tart live up to city's name?" by Laura Enfield in Weekend Citizen, 18 May 2013, p. 17.
- Gloucester Tart revived - and it's better than the Bakewell! by Laura Enfield, The Citizen Online, 17 May 2013. Retrieved 19 July 2013.
|Wikimedia Commons has media related to Bakewell tarts.|
- Alan Davidson (Ed.) (1999). The Oxford Companion to Food. Oxford University Press. ISBN 0-19-211579-0.
- Eliza Acton (1845). Modern Cookery for Private Families.
- Isabella Mary Beeton (1861). Beeton's Book of Household Management.