Bakewell tart
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This article relies on references to primary sources or sources affiliated with the subject, rather than references from independent authors and third-party publications. Please add citations from reliable sources. (February 2012) |
 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 |
Bakewell Tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. The Bakewell Pudding on the other hand is a flaky pastry, with a layer of jam and an egg and almond filling. Some versions of the tart are covered with a layer of fondant.[1]
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[edit] Tart
The tart consists of a shortcrust pastry shell, spread with jam and covered with a sponge-like filling enriched with ground almonds (known as frangipane). It 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 almond flavoured icing and a single half glacé cherry.[2]
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 Bakewell tart only became common in the 20th century[3]
[edit] Shot
The Cherry Bakewell shot[citation needed] 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] In Popular Fiction
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."
[edit] In Popular Culture
Bakewell tarts were mentioned on an edition of The Great British Bake Off, presented by Sue Perkins and Mel Giedroyc, on August 23, 2011 (the second programmme in the programme's second series). The story of a maid who got the recipe for jam tarts wrong was mentioned on the programme, although the narrator seemed skeptical about the story.
[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 Mary Beeton (1861). Beeton's Book of Household Management.
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