Bakewell Pudding (Tart) Recipe (2024)

FAQs

What is the difference between Bakewell pudding and Bakewell tart? ›

A Bakewell Tart has a shortcrust pastry case, followed by strawberry jam and topped with almond sponge. This means it's much more cake-like and not nearly as sweet to taste as a Bakewell Pudding. Purists probably wouldn't add icing to a Bakewell Tart, which does make it sweeter, but it's just as delicious.

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.

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.

It is considered to be at its best served hot, and with custard, but we maintain that one should eat it however one prefers as they are always fantastic hot or cold, and with custard, cream, ice-cream or on their own.

It is thought it was baked by mistake, when she asked her cook to create a jam tart, but instead of incorporating the almond paste and jam into the pastry, the cook spread the mixture on top. This created an egg custard resembling a pudding. The mistake proved so successful, that the recipe stuck.

The Bloomers Original Bakewell Pudding® has been enjoyed by visitors from all over the world for over 100 years. Created using only the freshest, locally sourced ingredients, the pudding is a mouth-watering mix of egg, almond, rich strawberry jam and flaky pastry.

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.

Mix together the icing sugar and 1-2 tsp water and drizzle over the tart. Slice and serve with cream or custard, if you like.

For the filling, spread the base of the flan with 4 tablespoons of raspberry jam. Cream the butter and sugar together until pale and fluffy. Add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case and level out with a palette knife.

The Bakewell tart developed as a variant of the Bakewell pudding in the 20th century. Although the terms Bakewell tart and Bakewell pudding have been used interchangeably, each name refers to a specific dessert recipe.

What does Bakewell taste like? ›

A Bakewell tart is an almond-and-jam-based pastry that's simple in looks but rich in flavor. Beginner bakers and professionals alike can delight in this easily adaptable dessert.

Popularized by The Great British Baking Show, this classic British dessert combines a buttery, tender shortcrust pastry with a filling of raspberry jam, frangipane (almond cream), and toasted almond slices.

When topped with half a candied cherry, the Bakewell Tart is then known as a Cherry Bakewell. Cherry Bakewells are usually small, designed as individual portions. Bakewell Tarts, on the other hand, are generally 8-9 inches across and designed to be shared in slices.

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.

It originated in Bakewell, England, and consists of a buttery short-crust pastry foundation, a delectable layer of fruit preserves, usually raspberry, and an almond frangipane filling. This delicious fusion exemplifies the art of balancing flavors and textures.