Bakewell Pudding (Tart) Recipe (2024)

FAQs

What is the difference between a Bakewell Tart and a Bakewell pudding? ›

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.

The Bakewell Tart, on the other hand, was developed as a variant of the Pudding later in the 20th century. The Tart's base is made from sweet shortcrust pastry, which is then layered with seedless strawberry jam and finished with a pale, fluffy frangipane sponge filling of eggs, almonds and sugar.

Serve immediately with fresh cream or luxury custard. Please ensure that the product is piping hot before serving.

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.

Perhaps best known for its unique and delicious Pudding, Bakewell has many more tempting treats to offer - ranging from shopping and specialist markets to relaxing strolls and special events.

Scatter the flaked almonds on top and bake for 50 mins until golden brown. Leave to cool for at least 30 mins, then dust with icing sugar and serve with cream or ice cream.

Bakewell tart is named after the Derbyshire town of Bakewell, where the Bakewell pudding (later to evolve into the Bakewell tart) was first served in the (no longer standing) White Horse Inn.

Frangipane is also a key component in Bakewell Tart, where it teams up with jam as a filling between layers of pastry. And it's imperative in Bostock, a breakfast pastry made by saturating slices of day-old brioche with sugar syrup, then slathering on frangipane and baking until golden.

The pudding was the result of a misunderstanding between the inn's mistress, Mrs Greaves, and her cook; visiting noblemen had ordered a strawberry tart, but instead of stirring the egg mixture into the pastry, the cook spread it on top of a layer of jam.

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 Flavour is Bakewell? ›

Sour cherry and sweet sticky jam join forces with the nuttiness of roasted almonds and marzipan to produce a moreish masterpiece! It's completely cherr-ific!

AND… please don't make the mistake of describing the mouth-watering almond paste and puff pastry delicacy a 'tart' when you are in Bakewell. Here it is a pudding, made to a recipe which remains a closely-guarded secret known, allegedly, only to certain bakers in the town.

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. Remove from the oven and place on a wire rack to cool completely. Pipe each tart with a dab of buttercream, then top with a fresh cherry and some toasted flaked almonds.

Blind Bake the Crust

One of the fool-proof ways to ensure a crisp bottom pie crust is to do what is called blind baking. This simply means that you bake the crust—either fully if you are adding a custard or cream that won't be cooked, or partially if the whole pie needs to bake—before adding the filling.

But let's not underestimate the egg wash, a small but important step that gives the crust its shine. Lending countless baked goods (pie crust, pastries, breads, and more) a glistening golden shell, an egg wash also helps seal the dough, providing a protective barrier from the heat of the oven.

AND… please don't make the mistake of describing the mouth-watering almond paste and puff pastry delicacy a 'tart' when you are in Bakewell. Here it is a pudding, made to a recipe which remains a closely-guarded secret known, allegedly, only to certain bakers in the town.

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.

A Cherry Bakewell is a version of the Bakewell tart where a layer of almond fondant is added on top of the frangipane and topped with a halved glacé cherry. Cherry Bakewells are usually small and served as individual tarts, whereas the traditional Bakewell tart is a tray bake cut into slices post-oven.