Bakewell tart
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This article relies on references to primary sources. (February 2012) |
.jpg) A Cherry Bakewell with fondant |
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| Origin | |
|---|---|
| Place of origin | England |
| Region or state | Derbyshire Dales |
| Details | |
| Course | Dessert |
| Serving temperature | Warm (freshly baked) or cold |
| Main ingredient(s) | Ground almond, jam, shortcrust, sponge cake |
| Variations | Cherry Bakewell |
The Bakewell tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with 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.[1]
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Tart[edit]
The tart consists of a shortcrust pastry shell, spread with jam or jelly and covered with a sponge-like filling enriched with ground almonds (known as frangipane).
A cherry Bakewell is a variation of the tart where the frangipane is covered with a top layer of almond-flavoured fondant and a single half glacé cherry.
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[2]
Shot[edit]
The Cherry Bakewell shot[citation needed] is an alcoholic beverage made from amaretto, Chambord (a raspberry 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.
In popular fiction[edit]
In the first of Patrick O'Brian's Aubrey-Maturin series, "Master and Commander," Jack Aubrey is staying at The Crown in Port Mahón, Minorca. He observes: "... the place smelt of olive oil, sardines and wine; and there was not the least possibility of a Bakewell tart, an Eccles cake or even a decent suet pudding."
See also[edit]
References[edit]
Bibliography[edit]
- 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.
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