The Bakewell Tart, often confused with the Bakewell Pudding, is a delightful dessert rooted in the picturesque town of Bakewell in Derbyshire, England. Its history dates back to the 19th century and involves a bit of luck.

The origin story often told is that the Bakewell Tart evolved from the Bakewell Pudding, a happy accident. According to local legend, around 1860, a landlady at the White Horse Inn (now the Rutland Arms Hotel) instructed her cook to make a strawberry tart. The cook misunderstood the instructions, spreading the egg and almond paste mixture not over the fruit but beneath it, mixing the jam into the pastry base. The result was surprisingly good, leading to the dessert's popularity.

Over the years, the Bakewell Tart has become a staple in British tea rooms and home kitchens. It's celebrated for its delightful combination of sweet jam and the rich, nutty texture of the frangipane. While the original recipe and its variations, like the Cherry Bakewell and Iced Bakewell, continue to be favorites, the core elements of jam and almond flavour define this beloved dessert. The town of Bakewell remains proud of its contribution to British baking, and both the pudding and the tart can still be enjoyed in its cafes and bakeries today.

👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:
For the Pastry in-depth explanation    • EXPOSED: The Biggest Pastry Myths You...  

For the pastry:
- 420 g All Purpose Flour
- 65ml Water
- 150g Shortening
- 50g Butter / Marg
- 1 medium egg
- 1 tsp Apple cider vinegar
- 1 tsp salt
- 1 tbsp sugar

For the Filling:
- 150g butter, softened
- 150g caster sugar
- 150g ground almonds
- 50g Self Raising flour
- 2 eggs, beaten
- 1 tsp almond extract
- 200g raspberry jam

For the Topping:
- Flaked almonds, to sprinkle
- Dust icing sugar

oven to 340°F (170°C) – 16 mins reduce 280°F (140°C) 14 mins
Air fryer 320°F (160°C) – 16 mins reduce 280°F (140°C) 14 mins
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