Bakewell tart
 A slice of Bakewell tart | |
| Course | Dessert |
|---|---|
| Place of origin | England |
| Region or state | Derbyshire Dales |
| Serving temperature | Warm (freshly baked) or cold |
| Main ingredients | Ground almond, jam, shortcrust pastry, frangipane |
| Variations | Gloucester tart |
The Bakewell Tart is a traditional British dessert originating from the town of Bakewell in the Peak District, England. It consists of a shortcrust pastry shell filled with layers of jam and frangipane—a sweet almond-flavoured custard—topped with flaked almonds.
This dessert is a variant of the earlier Bakewell pudding, both of which are closely associated with Bakewell in Derbyshire.
History
[edit]The Bakewell Tart evolved from the Bakewell Pudding in the early 20th century[1]. The Bakewell Pudding itself is believed to have been created accidentally in the 19th century at the White Horse Inn in Bakewell. According to one account, the landlady, Mrs. Greaves, instructed her cook to prepare a jam tart, but the cook mistakenly spread the almond paste mixture on top of the jam rather than mixing it into the pastry, resulting in a new dessert.
Over time, the Bakewell Tart emerged as a distinct variation, featuring a shortcrust pastry base and a filling of jam and frangipane, topped with flaked almonds. The exact timeline of this evolution is debated, with some sources suggesting it occurred around 1820, while others propose as late as 1860. The first printed recipe for the Bakewell Pudding appeared in Eliza Acton's 1845 cookbook, Modern Cookery for Private Families.
The Bakewell Tart Shop
[edit]The Bakewell Tart Shop is a long-standing family-owned business in the heart of Bakewell, and it has been producing Bakewell Tarts for over 100 years[2]. The shop was the first to sell Bakewell Tarts commercially and is widely recognised for preserving the original, traditional recipe, which is closely guarded and currently known only to two people.
The original Bakewell Tart recipe is distinctive in its use of a "wet mixture" in the frangipane, which results in a moister and more flavourful tart compared to other versions. This technique, passed down through generations, is a key feature that sets the original Bakewell Tart recipe apart from the modern, mass-produced versions.
National Bakewell Tart Day
[edit]National Bakewell Tart Day[3] is celebrated annually on the last Wednesday of June. Established in 2024, this day honours the rich history and enduring popularity of the Bakewell Tart. The celebration invites both locals and visitors to share their love for this iconic British dessert.
The Bakewell Tart Shop is particularly active during this celebration, which not only highlights the town’s culinary heritage but also connects with customers through nostalgic stories and experiences. The shop's participation in National Bakewell Tart Day serves to further cement its role as a central figure in the history of the Bakewell Tart.
See also
[edit]
References
[edit]- ^ andy (11 August 2022). "The history of the Bakewell tart - communibakes". Retrieved 16 April 2025.
- ^ Business, Bakery (3 March 2025). "THE BAKEWELL TART SHOP CELEBRATES MILESTONE". bakerybusiness.com. Retrieved 16 April 2025.
{{cite web}}:|last=has generic name (help) - ^ "National Bakewell Tart Day". Days Of The Year. 11 August 2025. Retrieved 16 April 2025.
