High Quality Content by WIKIPEDIA articles! The Bakewell Tart, not to be confused with the Bakewell Pudding, is a shortcrust pastry with a layer of jam and a sponge filling with almonds. The Bakewell Pudding on the other hand is a flaky pastry, with a layer of jam and an egg and almond filling. The Tart is then covered with a layer of fondant. Only the pudding originates from the Derbyshire town of Bakewell., whereas the Tart originates from America. The origins of the pudding are not clear,...
High Quality Content by WIKIPEDIA articles! The Bakewell Tart, not to be confused with the Bakewell Pudding, is a shortcrust pastry with a layer of jam and a sponge filling with almonds. The Bakewell Pudding on the other hand is a flaky pastry, with a layer of jam and an egg and almond filling. The Tart is then covered with a layer of fondant. Only the pudding originates from the Derbyshire town of Bakewell., whereas the Tart originates from America. The origins of the pudding are not clear, however the generally accepted story is that it was first made by accident in 1820 when the landlady of the White Horse Inn (now called the Rutland Arms) left instructions for her cook to make a jam tart. The cook, instead of stirring the eggs and almond paste mixture into the pastry, spread it on top of the jam. When cooked the egg and almond paste sets similar to an egg custard in texture and the result was successful enough for it to become a popular dish at the inn.
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