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!

Mince Pies forever!

One of life's little winter pleasures.

Each year in the run up to Christmas, part of my traditional baking for the

 holiday season revolves around getting the mince pies made.

These little individual sweet treats, never missing from the British home in

 December, are offered to all and sundry who pop by city lofts, suburban 

houses and cozy country cottages. 

I made several dozen this year knowing we would have many people at the

 open house on Christmas Eve - and I whipped up the Cumberland Rum Butter 

to serve with them. Many disappeared with compliments to the baker,

however we still have plenty remaining for teatime, dessert. . . . . . and come 

New Year's Eve, a warming midnight snack to accompany the bubbly!

If you like my Rough Linen 'pinny' (pinafore apron), and would love one of your very own,

be sure to go HERE and read how to get one, as well as beautiful bed linens etc. 

Of all the holiday leftovers these are my favorites - I'm scoffing my share

 because it will be another twelve long months before I bake them again!