My last vacation before the pandemic was a trip back to the UK where we visited the beautiful, Medieval small town of Bakewell in the Peak District, Derbyshire.
We booked an over night stay in the coziest cottage via air bnb to ensure we could fit in as many Bakewell Tarts as possible.
Many places also served a Bakewell Pudding which has a similar concept but is made with puff pastry instead. It’s a real winter warmer, and was the perfect pit stop whilst watching the snow settling outside.
So what is a traditional Bakewell tart? A buttery, short crust pastry filled with a layer of raspberry jam, covered with a thick almond frangipane then topped with sliced almonds and a drizzle of royal icing.
Here, I decided to use a fig jam instead of the traditional raspberry. Cherry jam also works well, in fact you could adapt this to most fresh fruit too.
Ingredients