Bakewell tart

Bakewell Pudding is a sweet English pastry with fruit filling, which is referred to in England as a traditional pudding, though it is none of the preparation ago. When variants are now also available Bakewell tart, in principle, an occupied with fruit cake base, and Bakewell Cake made ​​from shortcrust pastry with filling. Today all have in common the use of almonds and jelly. The town of Bakewell in Derbyshire claimed the origin of the pudding and its designation for what is doubted by historians of culture, however.

History

Some historians consider -filled pastries that existed in England during the Middle Ages, for the origin of Bakewell puddings. The name was first used in 1828 by the cookbook author Meg Dods for a recipe with custard as a filling. Eliza Acton was in 1845 at a recipe in which a custard ground with almonds over the fruit jelly poured and is baked in a mold. She wrote: "This pudding is famous not only in Derbyshire, but in several of our northern counties ." This version had a certain resemblance to a cheesecake. When Isabella Beeton, there are 1861 another recipe with strawberry jelly and chopped almonds under the custard mass as a filling in a puff pastry. This version has prevailed in the following years, with certain modifications.

One legend from Bakewell to have been created according to this known today " Pudding " by chance in the 1860s by an inexperienced kitchen help at the White Horse Inn. Instead of a usual Strawberry tart to make and give the egg mixture into the dough, she had these spread over the jelly. This story is invented to be free, like the older known recipes show is marketed still touristy, especially from the bakeries of the place.

Swell

• Alan Davidson: The Oxford Companion to Food. 2nd edition, edited by Tom Jaine. Oxford University Press, Oxford 2006, inter alia, ISBN 0-19-280681-5, page 52: Bakewell tart.

• Cake
• English Kitchen