The Bakewell Tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge using ground 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.
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 in her Modern Cookery for Private Families (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.
In Gloucester, a similar tart used to be made using ground rice, raspberry jam and almond essence. Icing is optional. The recipe was rediscovered in 2013 in a book about Gloucester's history.