There is much conjecture over the true origins of the Bakewell Tart and the Bakewell Pudding, but most sources agree that it was a pudding that was first mistakenly baked by Mrs Greaves, the mistress of the White Horse Inn in Bakewell. Mrs Greaves asked her cook to pour a mixture into pastry cases and then add jam, but the cook added the jam first in error. The result was so good that the recipe stuck.
It is said that this happened around 1820 although some believe it was as late as 1860. Either way, the recipe has been closely adhered to for over 160 years, and remains a closely guarded secret. What we can say though is that each Bakewell Tart is carefully crafted by our skilled bakers, using a pastry shell, a layer of jam, a frangipane mix and then topped with flaked almonds. Iced Cherry Bakewells are a traditional Bakewell Tart that is iced on top, and with a cherry.
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. We would recommend the tart to anyone who would prefer to eat a cold dessert, but if you prefer a hot dessert, go for the pudding. However, despite what some people might say, there is no wrong way to enjoy either of them and the best way is whatever way that you enjoy them the most. For serving suggestions, both go wonderfully with ice-cream, whipped cream, pouring cream or custard.
The other thing we get asked frequently is why our tarts taste so much better than the ones customers may have bought previously in supermarkets. Well, our tarts and puddings are made to the traditional recipes, ensuring only the finest ingredients are used. The traditional recipe creates what is called a “wet mix” meaning the tarts will be noticeably more moist than ones purchased elsewhere, which tend to be closer to a normal cake in appearance and consistency.
Finally, the building that is now home to The Bakewell Tart Shop is where the puddings and tarts are believed to have been first commercially baked. There are old and dusty pictures from the 1920s showing patrons enjoying Bakewell Tarts and Puddings on these premises, in our courtyard, and around a tennis court that once stood behind our building. Back then, the Bakewell Tart Shop had individual booths for customers and those bygone pictures were used as inspiration for the renovations and refit that was undertaken in early 2020. Some of those old nooks and crannies have been reclaimed and given back to our customers, recreating some of the ambience enjoyed by our ancestors 100 years ago.
Unique to Bakewell, the Bakewell Pudding is the original Bakewell dessert, made by Mrs Greaves, the landlady of The White Horse Inn around 1820. However, records indicate that The White Horse Inn was demolished in 1803 to make way for Rutland Square and subsequently, the Rutland Arms Hotel, which still stands today, rendering the 1820 invention doubtful.
Other sources suggest that Mrs Greaves’ accidental invention of the Bakewell Pudding didn’t come until 1860, but that too is rendered unlikely as a recipe for “Bakewell Pudding” was included in the 1845 edition of “Modern Cookery for Private Families”. Whatever the truth is regarding the origins of The Bakewell Pudding, we are thankful that this fabulous dessert was accidentally created, and we probably owe our thanks to Mrs Greaves.
The recipe for The Bakewell Pudding has been adhered to religiously by all those fortunate enough to be privy to it; a puff pastry case, a layer of strawberry jam, and then an almond and egg “wet-mix” filling. It is considered to be at its best served hot, and with custard, but we maintain that one should eat it however one prefers as they are always fantastic hot or cold, andwith custard, cream, ice-cream or on their own.
The Bakewell Tart is a variant of the original pudding, but made with short crust pastry and layered with almonds, and sometimes icing. And then there are further variants available such as Jam & Coconut, Lemon & Coconut, and others depending on the mood of our chef. But if you want to stay as close to the original as you can, a Bakewell Pudding, bought from Bakewell, is the only answer.
FAQs
The pudding is generally considered to be the sweeter of the two and consists of a puff pastry base with a layer of jam that is topped with a mixture of ground almonds, eggs, butter and sugar, while the tart has a shortcrust pastry base, with the layer of jam covered with a sponge-like mixture of the same ingredients ...
What's the difference between Bakewell and frangipane? ›
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.
Do you eat Bakewell Pudding hot or cold? ›
It is considered to be at its best served hot, and with custard, but we maintain that one should eat it however one prefers as they are always fantastic hot or cold, and with custard, cream, ice-cream or on their own.
Why is it called a Bakewell tart? ›
It was officially included in Eliza Acton's cookbook “Modern Cookery for Private Families” in 1845 and was formally named the 'Bakewell pudding' after it was discovered in the town of Bakewell, Derbyshire. In 1900 the pudding developed into the tart.
Why is my Bakewell tart soggy in the middle? ›
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.
What pastry is Bakewell tart made from? ›
Try this delicious bakewell tart recipe for a tasty treat. Made with Jus-Rol all butter shortcrust pastry and great served with double cream.
What is an English Bakewell? ›
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, closely associated with the town of Bakewell in Derbyshire. Bakewell tart. A slice of Bakewell tart. Course.
Why is it called frangipane? ›
The word frangipane is a French term used to name products with an almond flavour. The word comes ultimately from the last name of Marquis Muzio Frangipani or Cesare Frangipani. The word first denoted the frangipani plant, from which was produced the perfume originally said to flavor frangipane.
Is marzipan the same as frangipane? ›
Marzipan vs Frangipane
Their purposes and textures, however, are very different, making them unable to be substituted with one another. While marzipan is a thick and sweet icing dough, frangipane is a creamy and lightly-sweetened filling.
Does original Bakewell tart have icing? ›
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!
It's squarely on “Irish Teatime Bakewell Tart.” Buttery, flaky crust. Sweet raspberry jam. Plenty of crunchy almonds.
Who owns Bakewell Tarts? ›
Duncan Kirk, who owns The Bakewell Tart Shop, says he is one of only two people that know the original secret recipe. He recognises the specialness of Bakewell Tarts, whether it's the iced version with a cherry on top, or the original recipe, which is topped with flaked almonds.
What does the British term Bakewell mean? ›
The name Bakewell means a spring or stream of a woman named Badeca or Beadeca, so deriving from a personal name with the Old English suffix wella.
Why did my Bakewell tart sink? ›
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.
What is a Harrogate tart? ›
Harrogate Tart is a very old Yorkshire recipe and is traditional served cold in a pre-cooked pastry case. The filling, however, can be served as a dessert in individual serving glasses, with cream and ratafia biscuits or macaroons. Either way, it's delicious!
What is the difference between German pudding and egg tart? ›
German pudding uses heavy cream while classic egg tart uses milk or evaporated milk. The filling texture for German pudding is creamy, while the classic egg tart is silky smooth like a steamed egg. Prebake the refrigerated tart to avoid the crust turning soggy because of the addition of liquid.
What are the two types of tarts? ›
Today, tarts are enjoyed around the world, and there are many different variations. Common fillings for sweet tarts include fruit, custard, and cream, while savory tarts are typically filled with meats, cheeses, or vegetables.
What's the difference between egg custard and custard tart? ›
Custard tarts have long been a favourite pastry in Britain and the Commonwealth, where they are often called "egg custard tarts" or simply "egg custards" to distinguish the egg-based filling from the commonly served cornflour-based custards. They are sold in supermarkets and bakeries throughout the UK.
What is Cherry Bakewell tart made of? ›
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”.
