Thursday, January 31, 2019

A different English Bakewell Tart. . . . . . . . .

The Bakewell Tart is an English traditional dessert often associated with the Derbyshire town of Bakewell, but there is no firm evidence it originated there.

Jane Garmey in her book Great British Cooking: A Well Kept Secret (Over 200 recipes-from meat pies to plum pudding-----adapted for American cooks) pub. by Random House in 1981, states the following -

"The story goes that the first Bakewell Tart was the result of a misunderstanding between Mrs. Greaves, the proprietress of the Rutford Arms Inn at Bakewell, and her cook. Mrs. Greaves requested a jam custard tart. However, instead of mixing in the jam with the custard, her cook spread it on the bottom separately. The incorrect tart was an instant success with Mrs. Greaves's guests and has been famous ever since."

As for this cookbook, it's one I purchased back in the eighties (prior to Internet access) as often I couldn't find favorite childhood recipes with British measurements. 

(FYI - and a real shock - I see my hardcover version of this book is still available on Amazon from $95 to $169!)

Well all that said, this is a new version of the standard, usually red jam, Bakewell Tart -
the Marmalade Bakewell Tart - found when thumbing through last year's January issue
 of the fabulous UK Country Living magazine.

Being a great lover of orange marmalade - best always from Scotland or England 
as not too sweet - I gave this one a try yesterday. With the dense ground almond
 frangipane filling and sliced almonds on top, it has to be somewhat nutritious also!!!

Baking something on a very cold January afternoon raises one's spirits and
warms the house. Anxiously awaiting cooling and slicing for the evening 
dessert, and wondering how it will taste, is all worthwhile. There's nothing better 
than the great feeling of making something tasty, and pretty, in one's kitchen. 

I was very pleased it turned out so well - and was not difficult to make as I cheated a
 bit by using a ready made rolled crust. Tucked into a French removable bottom
 metal tart pan, it baked to a perfect thin, flaky crust, very crisp edge and bottom, 
nothing soggy or burnt, always a big plus!
It was/is a really lovely dessert - yes, there's plenty remaining and should keep for
 a few days. . . . . .and I just went and tasted bit today and think it's even better than yesterday!

Here's the magazine version - let me know if you want the recipe later.

Happy baking and serving days this winter!


  1. Oh that looks so good. I wonder how many recipes are the result of an accident or misunderstanding.

  2. That tart is absolutely beautiful! And I'm sure it tastes so good with a cup of tea on a cold winter day.

  3. That looks wonderful! What brand of orange marmalade do you buy?

  4. I would love to try that recipe!

  5. It is gorgeous! Now I want to bake one. I am wanting to bake so badly, but my doctor says to watch my diet for awhile. Not sure I won't break that rule though. Yummm!

  6. Oh my, it is pretty! The perfect treat with tea (or coffee).

  7. I can imagine the smell of baking already makes your house feel warmer and even cosier! Some years ago, my sisters-in-law took me to Bakewell for a day out. I did not like the place quite as much as they had expected, I am sorry to say; it was really too touristy - of course, we were tourists, too, but it hardly seemed to have anyone actually live there, just shops and more shops, cafés and tea rooms.

  8. Dear Mary, Looks delicious. Serendipity made your tart happen. A hot cup of coffee and a piece of your Bakewell Tart would be so welcome on this very cold morning.

  9. Ohhh lovely - it sounds delicious. Your serving papers are so pretty too. Happy weekend my dear.


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