My recipe is a combination of different recipes and techniques but I think makes the perfect Bakewell Tart. The thing I like about bakewell tart is that it makes a great warm dessert with cream or custard but is equally good as a nice slice of ‘cake’ with afternoon tea. Modern day Bakewell tart consists of a shortcust pastry base, spread with jam and covered with a sponge-like filling enriched with ground almonds (known as frangipane).
The customers liked this new sweet, and the rest is history. Then the jam was spread over the unusual pastry base, and the egg and sugar mixture was put on top and an extra (secret) ingredient was added. The egg and sugar were omitted while making the pastry. Back in the coaching days it was the landlady of the White Horse, Mrs Greaves, who usually did the cooking but on the monumental day, when entertaining important guests, the task of making a strawberry tart was left to an inexperienced assistant. The White Horse was built in 1804 on the site of an earlier inn.
The Bakewell Pudding was first created in the 1860s when Bakewell's coaching inn was the White Horse.
More popular belief is that the actual appearance of the Bakewell Pudding was 300 years later in the 19th century. Bakewell is a small town in Derbyshire, England and local legend has it that it was eaten as far back as the 1500s at Haddon Hall. The Bakewell tart is a traditional English dessert or cake that has developed from the Bakewell Pudding, although the modern tart is quite different form the original pudding.
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