|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|
The Bakewell Tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds. The tart originated in the Derbyshire town of Bakewell.
The term Bakewell Tart entered common usage during the 20th century.
In the 20th century, the Bakewell Tart recipe was developed as a variant of the Bakewell pudding. Although the terms Bakewell Tart and Bakewell Pudding have been used interchangeably, each name refers to a specific dessert recipe. The tart is available in cake shops and supermarkets throughout the United Kingdom.
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.
|Some of this section's listed sources may not be reliable. (January 2016)|
- "Bakewell Tart & Pudding". Bakewellderbyshire.com. Retrieved 2015-12-05.
- Davidson, Alan (2014). The Oxford Companion to Food. [S.l.]: Oxford University Press. p. 54. ISBN 0199677336. Retrieved 22 December 2015.
- "The Bakewell Pudding - Bakewell, Derbyshire". BakewellOnline.co.uk. Retrieved 2015-12-05.
- "Pudding or Bakewell Tart?". Bakewell. 2012-01-06. Retrieved 2015-12-24.
- Enfield, Laura (2013-05-17). "Have you tried the Gloucester Tart yet?". Gloucester Citizen. Retrieved 2015-12-05.
- Enfield, Laura (2013-05-18). "Does tasty tart live up to city's name?". Weekend Citizen: 17.
- kiejo (9 May 2013). "Gloucester’s ‘mystery tart’". Weekend Citizen (Gloucester, UK). Retrieved 1 Jan 2016.
- Acton, Eliza. (1845). Modern Cookery for Private Families.
- Beeton, Isabella Mary. (1861). Mrs Beeton's Book of Household Management.