Search results
Results from the WOW.Com Content Network
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]
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).
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 in order to create a softer filling. Treacle bread [2] is a homemade bread popular in Ireland and is similar to soda bread but with the addition of treacle.
4. Bake the tart on the stone or on the bottom shelf for about 40 minutes, until the dough is richly browned on the bottom. 5. Transfer the tart to the top shelf and bake for about 5 minutes longer, until the top of the crust is browned. Transfer the tart to a rack and let cool slightly. Cut the warm tart into wedges and serve.
Skip to main content. Subscriptions; Animals
Bakewell tart: United Kingdom Sweet A tart with a shortcrust pastry shell, spread with jam and filled with a sponge-like, ground almond filling. [4] Often covered with nuts, such as almonds and peanuts, a top layer of almond flavored icing, and a half glacé cherry. Banana cream pie: United States: Sweet
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
Cranberry Tart. Serves 10. Ingredients. For the Crust: Unbleached all-purpose flour, for dusting. 1 disk (½ recipe) Pâte Brisée (recipe on next page), chilled