Bakewell tart
See also: bakewell tart
English
Alternative forms
Etymology
After Bakewell, a small market town in Derbyshire, England.
Pronunciation
- IPA(key): /ˈbeɪk.wɛlˌtɑː(ɹ)t/
Noun
Bakewell tart (countable and uncountable, plural Bakewell tarts)
- A tart consisting of a shortcrust pastry shell, spread with jam and covered with a sponge-like filling enriched with frangipane.
- Synonym: Bakewell
- 1996, Rowland Foote et al., “Element 1: Prepare, cook and finish basic cold desserts”, in Food Preparation and Cooking: Cookery Units; Student Guide (Catering and Hospitality; NVQ/SVQ 2), 2nd edition, Cheltenham, Gloucestershire: Nelson Thornes, published 2001, →ISBN, Unit 2ND3 (Prepare and cook basic cold and hot desserts), page 101:
- One of the most famous of tarts is the Bakewell tart, made from a flan of sweet paste, with jam spread over the inside base and frangipane piped or spread over, or done as a lattice.
- 1997, Darwin Porter, Danforth Prince, “Bakewell”, in Frommer’s 97 England: The Complete Guide to London and the Countryside, New York, N.Y.: Macmillan Travel, →ISBN, →ISSN, page 511:
- Still served in local tearooms is the famous Bakewell Tart, which was supposedly created by accident.
- 1999, Geraldine McCaughrean, “Devil Take the Hindmost”, in The Stones Are Hatching, Oxford, Oxfordshire: Oxford University Press, published 2000, →ISBN, page 70:
- They ordered soda scones and sandwiches, Victoria sponge cake and cling peaches, choux pastries and flapjacks, Bakewell tart and trifle with extra cream.