|Place of origin||England|
|Region or state||Derbyshire Dales|
|Serving temperature||Warm (freshly baked) or cold|
|Main ingredients||Ground almond, jam, shortcrust pastry, frangipane|
|Cookbook: Bakewell tart Media: Bakewell tart|
A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds. It is a variant of the Bakewell pudding and although closely associated with the town of Bakewell in Derbyshire, there is no evidence it originated there.
The Bakewell tart developed as a variant of the Bakewell pudding in the 20th century. Although the terms Bakewell tart and Bakewell pudding have been used interchangeably, each name refers to a specific dessert recipe. The tart is closely associated with the town of Bakewell in Derbyshire but there is no evidence it originated there.
In Gloucester, a similar tart was made using ground rice, raspberry jam and almond essence. In 2013, council leader Paul James discovered a recipe for "Gloucester tart" in a Gloucester history book. Subsequently, Gloucester museums revived the recipe, serving complimentary Gloucester tarts to museum patrons.
- "The Bakewell Pudding - Bakewell, Derbyshire". BakewellOnline.co.uk. Retrieved 5 December 2015.
- Davidson, Alan (2014). The Oxford Companion to Food. Oxford: Oxford University Press. p. 54. ISBN 0199677336. Retrieved 22 December 2015.
- Enfield, Laura (17 May 2013). "Gloucester Tart revived - and it's better than the Bakewell!". Gloucester Citizen. Retrieved 28 February 2016.
- "Does tasty tart live up to city's name?" by Laura Enfield in Weekend Citizen, 18 May 2013, p. 17.
- kiejo (9 May 2013). "Gloucester's 'mystery tart'". Gloucester Citizen. Retrieved 28 February 2016.