Bakewell Tart is a quintessentially English dessert that brings together pastry, almond frangipane and raspberries.
Is it a Bakewell Tart or a Bakewell Pudding? Well, to the people of Bakewell, Derbyshire, it’s definitely a pudding, though the rest of us know this traditional English treat as a tart. Like so many other historic recipes, the origins of this one is unclear. According to local legend, it came about by accident when a hapless pub baker got the recipe for a strawberry tart wrong, while some historians believe that the origins go back to medieval times. Whatever the start this tart had, it’s still very popular today.
Cottages.com asked me to make a regional dessert, so I settled upon this delight, with it’s soft almond frangipane, layer of zesty raspberry jam and crisp shortcrust pastry case. I’ve then covered it with a raspberry drizzle and a handful of fresh raspberries.
There are so many comforting elements to this easy-to-make dessert and it all comes together quickly using simple ingredients. The merging of the raspberry and almond flavours signifies such nostalgia and a big slice is perfect with a cup of tea on a warm afternoon.
- 1 x package ready rolled shortcrust pastry
- 125g/4½oz unsalted butter, softened
- 125g/4½oz caster sugar
- 2 free-range eggs
- ½ tsp almond extract
- 125g/4½oz ground almonds (almond meal)
- 3 tablespoons raspberry jam
- 50g icing sugar
- 2 teaspoons water
- ½ teaspoon raspberry jam (sieved to remove the seeds)
- 10 fresh raspberries
- Line the greased tart tin with the ready rolled shortcrust pastry. Line the bottom with baking paper then weigh it down with baking beans or dried rice. Bake for about 12 minutes or until golden. Remove the paper and baking beans and cook the tart for a further 5 minutes.
- Meanwhile, make the frangipane filling. Cream the butter and sugar together until fluffy, then beat in the eggs, one at a time, then add the almond extract. Gently fold in the ground almonds.
- Spread the raspberry jam over the base of the tart, then pour in the frangipane filling and spread to make it level. Bake for 25 minutes or until golden.
- For the icing, mix the icing sugar, water and raspberry jam until smooth, then drizzle over the Bakewell Tart. Decorate with the fresh raspberries.
Where better to bake a Bakewell Tart, but Bakewell, Derbyshire? This property, one of many in the area from Cottages.com, is Bakewell Barn, a beautiful barn conversion in the heart of Bakewell within the centre of the Peak District National Park. It sleeps four, so I’d love to make it a base for my family to explore the area one day. Nearby is an historic market town, the magnificent Chatsworth House – once owned by the Duke and Duchess of Derbyshire and hiking around the Lathkill Dales in the Peak District.
I love self-catering holidays as they make it so much easier when you have kids. I once went away with my husband and son, before my daughter was born, and we stayed in a hotel. Big mistake. While the little one slept in the room, from 7pm my husband and I had to sit in the loo to chat so we didn’t wake him up. We vowed that never again would we stay in a hotel with the kids!
Self-catering makes it so much easier, doesn’t it? You can get up at different times, you have room to wander about and it has that fantastically surreal not-my-home-away-from-home feeling. I love cooking, so it’s great to be able to make our own meals and snacks as well, particularly using ingredients from local producers.
Disclosure: This post was commissioned by Cottages.com. All opinons are my own. Thank you for supporting the brands that make it possible for me to run this blog.