There is much brouhaha around the Bakewell Tart, originating from Derbyshire. There is talk of it being in a filo pastry, cold custard, baked custard, no fruit jelly, fresh fruit jam, the role of almonds and so on.
The one I choose today is based from a picture I saw on Pinterest on one of my very late nights when I was supposed to completing a deadline, but alas, procrastination dominated the night: a gorgeous pie slice with bright red jam and a lovely cake-like filling.
I am very partial to the frangipane – it’s one of the only desserts I will pick and choose time and again. The frangipane is a rich texture made wholly of any ground nuts, some butter, some sugar, good quality extract and an egg. It is baked to get that cake-like rise and firmness but it’s a lot richer, denser and… oh mon dieu, j’ai faim!
I’ve had versions of this throughout my life, and it got me intrigued in the history. Now I know not all of you are as interested in this stories (and some even less in baking!), but let me tell you the basics: a Bakewell tart must consist of a buttery and flaky sweet crust, a lovely layer of raspberry jam and a delicious amount of almond frangipane, baked with some almond flakes on top.
I give you a recipe for one medium pie, but this can easily make 4 mini pies.