Bakewell Tart

A Bakewell Tart is a British pastry confection not unlike a jam tart.

These are usually around three inches in diameter with a pastry case containing a light spreading of jam, then almond paste (known as frangipane) topped with icing (frosting). There’s usually half a cherry decoratively placed in the centre. These are widely available and mass produced and are indeed very popular.

However, the residents of Bakewell, a small town in the Peak District about 150 miles north of London, lay claim to the original ‘Bakewell Pudding’.

The story goes that Mrs. Greaves, the landlady at the White Horse Inn in Bakewell (now the Rutland Arms), left instructions for a kitchen assistant to cook a jam tart. The cook misread the recipe instead of making a sweet pastry, simply spread the egg and almond mixture on top of the jam. When cooked, the jam rose through the frangipane mixture.

Bakewell puddings are usually around nine inches in diameter and, while several Inns in the area lay claim to the original ‘mistake’ there is, in Bakewell town centre ‘The Original Bakewell Pudding Shop’ that does a healthy trade in the ‘traditional’ puddings.