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The Bakewell tart developed as a variant of the Bakewell pudding in the 20th century. [1] [2] Although the terms Bakewell tart and Bakewell pudding have been used interchangeably, each name refers to a specific dessert recipe. [1] The tart is closely associated with the town of Bakewell in Derbyshire. [1] [2]
The Bakewell tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge using ground almonds. [1] Bakewell tart [2] Banoffee pie; Blackberry pie; Blackberry cobbler; Bread and butter pudding; Brandy snaps; Biscuits
Three shops in Bakewell claim to own the original recipe of the Bakewell pudding. [5]The pudding originated in the Derbyshire town of Bakewell. [1] [6] 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) [7] by Mrs Greaves, who was the landlady of the White Horse Inn (since demolished).
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Bakewell is known for the Bakewell pudding, a jam pastry with a filling enriched with egg and ground almond. Bakewell tart is a different confection, made with shortcrust pastry, an almond topping and a sponge and jam filling. Mr Kipling also made "Cherry Bakewells", often also known as
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Treacle tart served with clotted cream. It is prepared using shortcrust pastry, with a thick filling made of golden syrup (also known as light treacle), breadcrumbs, and lemon juice or zest. The tart is normally served hot or warm with a scoop of clotted cream, ordinary cream, ice cream, or custard. Some modern recipes add cream, eggs, or both ...