Where Does Bakewell Tart Originate From
- May 28, 2022
It consists of a shortcrust pastry case filled with a layer of jam, frangipane, usually topped with flaked almonds or glacé icing.It sits at the heart of the beautiful Peak District National Park, and there are records of the town dating back over 1000 years.The story goes that Mrs Greaves, the landlord of the White Horse Inn, left instructions to her cook to make a jam tart.Instead of stirring the almond paste and eggs into the pastry as instructed, the cook spread the mixture on top of the tart.Another date suggests 1860, but this was equally impossible, especially as the recipe appears in an 1845 cookbook, Eliza Acton's Modern Cookery for Private Families.In 2013, curators at a Gloucester (pronounced Gloss-ter) museum found an old recipe for a dessert that looked very similar to the Bakewell Tart. .
Is The Bakewell Tart Really From Bakewell?
The Bakewell pudding consists of a flaky pastry shell lined by a thick layer of jam and filled with an egg custard mixed with ground almonds – making a hot dessert that is considerably more substantial than the more modern tart.The pudding was invented by Mrs Greaves, landlady of the White Horse Inn around the late 18th or early 19th century. .
A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds.A Cherry Bakewell, also known as a Bakewell cake, is a version of the tart where the frangipane is covered with a top layer of almond-flavoured fondant and a single half glacé cherry.In Gloucester, a similar tart was made using ground rice, raspberry jam and almond essence. .
A Brief History of Bakewell Pudding
To avoid insulting the locals by asking for the wrong cake, read the below guide to find out more about this tasty treat.Bakewell puddings are a traditional dessert made from a pastry base with a layer of jam (usually strawberry) topped with a filling of egg and almond paste.Bakewell puddings were first made by accident in the kitchen of a local inn, the White Horse (now the Rutland Arms) in the 1860s.The very best place to sample the delicacy is the Old Original Bakewell Pudding Shop, located in the cottage where Mrs Wilson once lived.The puddings are still made here using the original recipe, with up to 8,000 being purchased each week in the height of summer when visitor numbers peak in Bakewell. .
Bakewell pudding is an English dessert consisting of a flaky pastry base with a layer of sieved jam and topped with a filling made of egg and almond paste.In the Oxford Companion to Food by Alan Davidson, it is claimed the earliest reference to "Bakewell pudding" comes from The Cook and Housewife's Manual by Margaret Dods, published in 1826. The origins of the pudding are not clear, but a common story is that it was first made by accident in 1820 (other sources cite 1860) by Mrs Greaves, who was the landlady of the White Horse Inn (since demolished). The cook, instead of stirring the eggs and almond paste mixture into the pastry, spread it on top of the jam.One of the earliest verifiable examples of a Bakewell pudding recipe comes from The Magazine of Domestic Economy issued in London in 1836. .
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.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.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. .
British Almond-Jam Tart (Bakewell Tart)
To make the crust: Combine the flour, confectioners’ sugar, and salt in a large mixing bowl.Work the butter into the flour – using your fingers, a pastry cutter, or fork – until the mixture looks sandy.Add the egg yolk along with the water, gently incorporating them into the flour-butter mixture to form a cohesive dough.Fold the overhang down to reinforce the sides of the pastry then use the tines of a fork to poke holes across the bottom. .
Traditional British Bakewell Tart Recipe
Add the water to the mixture, a little at a time, and, using a cold knife, stir until the dough binds together.Add the butter and salt and rub into the flour with your fingertips until the mixture resembles sand (working as quickly as you can so the dough does not get warm).Roll out the pastry on a lightly floured board to 1/4 inch thick.Line the tart case with parchment paper and fill with baking beans.Remove the baking beans, lightly brush the inside of the pastry case with a little egg white, and cook for a further 5 minutes.Cream the butter and sugar together until pale in color using an electric hand whisk.Bake for 20 minutes, then sprinkle the flaked almonds onto the top of the tart. .
Bakewell Pudding Is the Ugly, Illegitimate Child of the Bakewell Tart
Then there's Bakewell Show, the biggest agricultural gathering of its kind in the country, a three-day festival of cattle, cooking, and surprisingly pricey outdoor products.The fact that the place has since become synonymous with cakes is a classic case of nominative determinism, like when someone called "Law" becomes a lawyer.Unlike when I miss out a key baking ingredient and the whole thing turns into an inedible mess, Mrs Greaves got lucky.The Bakewell Tart's illegitimate child turned out to be very tasty, so much so that local candle maker Mrs Wilson bought the recipe.While for a long time the so-called "Pudding Wars" were simply a source of local humour (and many puns about accusations being "half-baked"), the case actually went to court a couple of years ago.As you have probably guessed, the pudding is very important to the local economy of Bakewell, with several shops specialising in either it, the tart, or both.Then you get your puff pastry (shop-bought stuff works just as well as homemade) and put a thin layer of seedless strawberry jam on it.Push that into a small foil pie case, stick a good dollop of mix on top, put it in the oven for 25 minutes, and you've got yourself a Bakewell Pudding.The shop sells them in a couple of sizes but, generally speaking, the larger ones are better as you get a greater depth of mixture and a richer texture.You might think that this crime is so great that I ought to be chased from town by an angry mob of pitchfork-wielding locals (or at least have my leg broken by a wheelbarrow), but speak to Bakewell natives and you'll find that it isn't something they eat very often, much in the same way that people from New York don't visit the Statue of Liberty.It actually tastes surprisingly good: an egg custard with almonds and jam doesn't sound like a winning combination but somehow, it works.It actually tastes surprisingly good: an egg custard with almonds and jam doesn't sound like a winning combination but somehow, it works.Yes, it is a tourist thing, and yes it is a story, but I enjoy telling people the history, showing them how they're made, taking them on tours," he says. .
Bakewell Pudding Shop
It was created following a mishap by the cook at a local inn, who misunderstood the recipe for a strawberry tart and ended up topping her creation with a soft set almond custard (you can read all about that here).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. .