Bakewell Tart: A Delightful Treat with a Rich History

The Bakewell tart is a classic English dessert that has been enjoyed for centuries. It is made with a shortcrust pastry base filled with a layer of almond frangipane and topped with a layer of raspberry jam. The tart is then baked and dusted with icing sugar. The Bakewell tart is believed to have originated in the town of Bakewell, Derbyshire, in the 1850s. There are two competing stories about its creation. One story claims that the tart was created by a local innkeeper named Joseph Whitehouse, who was experimenting with new recipes. The other story claims that the tart was created by a local confectioner named Edward Orton. Regardless of its origin, the Bakewell tart quickly became a popular dessert. It was often served at tea parties and other social gatherings. The tart also became a favorite of Queen Victoria, who is said to have enjoyed it on many occasions. Today, the Bakewell tart is still a popular dessert. It is often served at restaurants, cafes, and tea rooms. The tart can also be found in supermarkets and grocery stores. There are many variations on the Bakewell tart. Some recipes call for the tart to be topped with a layer of whipped cream or custard. Others call for the tart to be made with a different type of fruit jam, such as strawberry or apricot. No matter how it is made, the Bakewell tart is a delicious and indulgent treat. It is perfect for any occasion, from a casual afternoon tea to a special celebration.

Here is a recipe for a traditional Bakewell tart:

Ingredients: * For the pastry: * 1 cup (250g) plain flour * 1/2 cup (125g) butter, cold and diced * 1/4 cup (60ml) cold water * For the almond frangipane: * 1 cup (125g) ground almonds * 1 cup (200g) sugar * 1/2 cup (125g) butter, softened * 1 egg * 1/4 teaspoon (1g) almond extract * For the raspberry jam: * 1 cup (250g) raspberries * 1/2 cup (100g) sugar * To finish: * Icing sugar, for dusting Instructions: 1. To make the pastry, combine the flour and butter in a bowl and rub together until the mixture resembles fine breadcrumbs. 2. Add the water and mix until the dough just comes together. Do not overmix. 3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. 4. Preheat the oven to 180°C (350°F). 5. On a lightly floured surface, roll out the pastry to a 30cm (12in) circle. 6. Transfer the pastry to a 23cm (9in) tart tin and trim the edges. 7. To make the almond frangipane, combine the ground almonds, sugar, butter, egg, and almond extract in a bowl and mix until well combined. 8. Spread the almond frangipane over the pastry base. 9. To make the raspberry jam, combine the raspberries and sugar in a saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes, or until the jam has thickened. 10. Spread the raspberry jam over the almond frangipane. 11. Bake the tart for 30-35 minutes, or until the pastry is golden brown and the filling is set. 12. Allow the tart to cool slightly before dusting with icing sugar. 13. Serve and enjoy!