Bakewell tart
From Wikipedia, the free encyclopedia
The Bakewell Tart, also known as Bakewell Pudding, is a jam pastry with an egg and ground almond enriched filling. Often confused with the Bakewell Tart, which is a confection different in appearance, ingredients, flavour and texture. Both the pudding and tart, (not to be confused with Mr. Kipling's products), originate from the Derbyshire town of Bakewell.[1]
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[edit] History
The origins of the pudding are clear, however the generally accepted story is that it was first made by accident in 1820 when the landlady of the White Horse Inn, (now called the Rutland Arms) left instructions for her cook to make a jam tart. The cook, instead of stirring the eggs and almond paste mixture into the pastry, spread it on top of the jam.[1] When cooked the jam rose through the paste. The result was successful enough for it to become a popular dish at the inn. The Bakewell Pudding is exclusive to Bakewell, although they are made by three bakeries with two claiming to be the original. Bakewell Tarts are a completely different confection, both in appearance, flavour and texture.[2] These are made by larger commercial bakeries, usually with icing sugar on top, which have spread the name.[2] The name is believed to have come from a customer who decided that the tart was "baked well" thus the inn called it their "Bakewell" tart, a pun on the town of Bakewell and a well baked tart.
Two shops in Bakewell offer what they both claim is the original recipe pasty - The Bakewell Tart Shop & Coffee House sells a "Bakewell Tart",[3] while The Old Original Bakewell Pudding Shop sells a "Bakewell Pudding".[4]
[edit] Tart
The tart version consists of a shortcrust pastry shell, spread with jam and covered with a sponge-like filling enriched with ground almonds (known as frangipane). They may also be covered with nuts such as almonds and peanuts. Alternative flavours, including blackcurrant, strawberry and apple are also produced.
A Cherry Bakewell is a variation of the tart where the frangipane is covered with a top layer of icing and a single half glacé cherry, also known as a Bakewell Cake.
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 on every supermarket shelf. The name only became common in the 20th century; the dish was previously known as Bakewell Pudding.
[edit] Pudding
The recipe still used in The Old Original Bakewell Pudding Shop consists of a puff pastry shell with a layer of jam, covered with a filling of eggs, sugar, butter and almonds.
[edit] Shot
The Cherry Bakewell shot is a popular alcoholic beverage made from amaretto, cherry liquor and Baileys. 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 aforementioned Cherry Bakewell tart.
[edit] References
[edit] Bibliography
- 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 Beeton (1861). Beeton's Book of Household Management.
[edit] External links
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