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Derbyshire Bakewell Tart

This dessert comes from Bakewell, a town in Derbyshire, England, home of the beautiful Peak District. It dates back to the 1860s. Bakewell tart, or Bakewell pudding as it is sometimes known locally, is an almond shortcrust pastry crust filled with frangipane or custard. Go back 150 years and these fillings were interchangeable, but these days the frangipani filling is more common. Sometimes this dessert is made with puff pastry and other times with shortcrust pastry. You can use shop-bought pastry for this tart. If you are making your own, add 1/3 cup (55g) almond flour (ground almonds) to the pastry mixture.

Sometimes Bakewell tart is topped with royal icing but some people prefer not to do this because it makes it very sweet. As is the case with many desserts dating back a long time, there are various ways to prepare this classic dish when you make it yourself instead of buying it. Try a slice of this with a cup of tea or coffee in the afternoon, as a tasty and satisfying sweet snack between lunch and dinner.

We are using a shop-bought shortcrust pastry crust here just to save time, but you can make your own if you prefer. Puff pastry is better for the old-fashioned custard fillings but shortcrust pastry is stronger so it encases the frangipane better. Next the tart has a layer of ham, and finally the filling. You can choose between lemon and clementine zest in this recipe, and you will also need jam, butter, sugar, egg, flour, almonds, and baking powder. Continue reading

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Christine Szalay-Kudra

Hi, my name is Christine and I would like to welcome you to TeaTime Recipes. Tea has always been a favourite of mine and I adore the tradition of serving this wonderful beverage with all kinds of little snacks both sweet and savoury. Read More