Bakewell Tart Recipe (2024)

FAQs

What is the original Bakewell tart? ›

The Bakewell tart is an English classic of shortcrust pastry with layers of jam, frangipane, chopped almonds and icing. It dates back to the 19^th century when a woman named Mrs Greaves, who was the landlady of the White Horse Inn in Derbyshire, created the Bakewell pudding.

Frangipane is not an alternative to Bakewell tart, but instead one of the ingredients in a Bakewell tart, used for the filling. Frangipane is an Italian word, recorded in a confectioners dictionary as far back as 1732 and is thought to have come from Marquis Muzio Frangipani or Cesare Frangipani.

If the filling still feels very liquid after 40 mins baking, cover the top with foil to stop it from browning and return to the oven for another 5-10 mins or until the filling is just set.

Many visitors ask us whether they should buy a Bakewell Tart or a Bakewell Pudding, and the answer of course is to buy both! That said, a tart is made with short crust pastry and a Bakewell Pudding is made with puff pastry. The recipe for the filling is very similar.

Try to avoid opening the oven before 15 minutes have passed, as the delicate structure of the frangipane means they have a tendency to sink.

The town was originally called Baedeca's wella, which meant Baedeca's Springs. The name was first mentioned in the Anglo-Saxon Chronicle in 924, it is thought that there must have been a Saxon who settled by the warm springs which rose at Bakewell and the town was named after them.

Bakewell tart with raspberry jam - with soft, almond frangipane encased in a delicate, crumbly pastry. Served best when warm out of the oven and whilst the smell of warm almonds and sticky, hot jam still lingers in the air.

A Bakewell tart is a shortcrust pastry shell filled with raspberry jam and frangipane and topped with sliced almonds.

Frangipane is a pastry filling made with finely ground almonds or almond meal. It is sometimes referred to as almond cream. And, being more or less like a pie filling, frangipane is never consumed raw because it contains raw eggs.

Marzipan and frangipane are only similar in the fact that they use almonds and have very similar-sounding names. Their purposes and textures, however, are very different, making them unable to be substituted with one another.

Can I use ground almonds instead of flour? ›

You may also need to adapt your methodology, as techniques designed to encourage gluten formation are not necessary when baking with ground almonds. Flour: replace 1 cup of flour with 1 1/4 scant cups of ground almonds / replace 100g of flour with 90g of ground almonds.

About our Bakewell tart recipe

It's a real 'make your tummy happy' tart. What's not to love? Buttery crisp shortcrust pastry base, squidgy almondy frangipan middle, and soft runny icing with delicate feathering and the finishing touch is literally “the cherry on top”.

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.

The Bakewell Tart is best-known for being finished with a layer of white fondant icing and half a glace cherry, but we also produce varieties topped with toasted flakes almonds, lemon icing and chocolate icing. We even create a seasonal mince pie-inspired version!

A Bakewell tart is a typically English pudding which consists of a shortcrust pastry case with layers of jam, frangipane, and a topping of flaked almonds – and it is just wonderful.

A Bakewell tart is a shortcrust pastry shell filled with raspberry jam and frangipane and topped with sliced almonds. This traditional dessert is named after the town of Bakewell in Derbyshire, England, though its exact origins remain unknown.

What is frangipane? A creamy mixture of ground almonds, butter, sugar and eggs that is sometimes used to fill tarts. Halved stone fruit, such as apricots and plums, can be baked on top to make a delicious dessert.

What is the filling in a fruit tart? Fruit tarts are generally filled with pastry cream made from milk, eggs, vanilla, sugar corn starch, and butter.