The humble Bakewell tart this delightful dessert originated from the heart of the Peak District in the picturesque town of Bakewell.
The first recorded recipes date from 1836, involving custard and candied fruits, but it has come a long way since then. Nowadays if it hasn’t got a frangipane filling, it is not a Bakewell tart!
Using melt-in-the-mouth, sweet, crumbly pastry case, filled with a thick layer of rich black cherry jam, and topped with a light frangipane filling, the Bakewell tart is a fantastic dessert.
— Al Brady