Cherry Bakewell Tarts
© Denzil Green
There are three types of Bakewell desserts that often get confused, because the names are similar, and they all have jam spread over their bottom crusts.
A Bakewell Pudding is a large item, with about six servings in it.
The base structure is a shell made of stand-alone puff pastry, whose bottom is spread with jam. This is then topped with a filling mixture of almonds, butter and egg, and baked.
After baking, the interior stays somewhat moist.
A Bakewell Tart can be an individual size tart, or a larger one, with several slices in it.
The base structure is a shell made of shortcrust pastry, whose bottom is spread thinly with jam. This is topped with an almond-flavoured sponge batter, and flaked nuts, then baked.
Sometimes the topping nut is peanuts, even at the more “authentic” bakeries.
Cherry Bakewell Tarts
Cherry Bakewell Tarts are a variant of Bakewell Tarts. These are usually sold as an individual size tart, though larger ones are possible with several slices in them.
They consist of a shortcrust pastry shell, whose bottom is spread thinly with jam. This is topped with an almond-flavoured sponge batter, then baked. After baking, it is iced on the top with fondant and half a candied cherry is pressed in the top.
The jam used is often raspberry, but can be something else such as blackcurrant, strawberry, etc.
Folklore has it that Bakewell desserts were accidentally invented at the Rutland Arms (formerly the White Horse Inn) in Bakewell, Derbyshire, England.
Ayto, John. The glutton’s glossary: a dictionary of food and drink terms. Bakewell Tart. Routledge, 1990. Page 14.
Bakewell Tarts: http://www.buxtonspabakery.co.uk/downloads/BakewellTarts_Info.pdf. Retrieved November 2009.
Bakewell Pudding : http://www.buxtonspabakery.co.uk/downloads/BakewellPud_Info.pdf. Retrieved November 2009.
Cherry Bakewell Tarts : http://www.buxtonspabakery.co.uk/downloads/FamilyBakewellTart_Info.pdf. Retrieved November 2009.
Fort, Matthew. Around Britain with a fork: Matthew Fort on Bakewell’s puddings, tarts and other culinary arts. Manchester: The Guardian. 28 April 2008.