{"id":23415,"date":"2020-10-23T18:13:28","date_gmt":"2020-10-23T16:13:28","guid":{"rendered":"https:\/\/bake-street.com\/?p=23415"},"modified":"2026-04-08T12:26:22","modified_gmt":"2026-04-08T10:26:22","slug":"cherry-bakewell-tarts","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/cherry-bakewell-tarts\/","title":{"rendered":"Cherry Bakewell Tarts"},"content":{"rendered":"

From time to time I get the pop mood and I feel an urgent need to version classic and traditional pastries with a retro\/pop style. Several weeks ago I had the idea in my head to recreate a cake from the gastronomy of the United Kingdom. I just preferred to present it in an individual format, so today I leave you these Cherry Bakewell tarts<\/strong> in my own style. First of all, I apologize in case some of you are very classic and don’t like that I modify recipes with origin. It is something that is difficult to control and I always like to add something different, but maintaining its original and traditional line.<\/p>\n

I can assure you that the result is formidable, they are perfect to enjoy either as a dessert or in the middle of the afternoon with a coffee or tea. In my case I prefer coffee, but this pastry admits any hot drink without problems. What’s more, I believe that a frizzy drink with many bubbles would also go great with it.<\/p>\n

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Bakewell Tart origin.<\/h5>\n

Bakewell tart<\/strong> originated in the Derbyshire Dales<\/strong> district in central Britain<\/strong>. This district was created on 1st April 1974 as West Derbyshire<\/strong> being the result of the consolidation of the urban districts of Ashbourne, Bakewell, Matlock and Wirksworth, and the rural districts of Ashbourne and Bakewell. The exact date of its creation is not known. Some mention that it was created in the year 1820, while others assure that it was created in the year 1860.<\/p>\n

There are two main variants of this famous cake: the Cherry Bakewell<\/strong> (the version I leave you today) and the Gloucester tart<\/strong>.<\/p>\n

Cherry Bakewell tart<\/strong><\/em> differs from the original Bakewell tart in its composition or presentation. It is usually prepared in the form of tartlets and its top decoration, instead of being laminated almond, is done with a glaze decorated with a candied cherry.<\/p>\n

Gloucester tart<\/strong><\/em> is one of those vintage or old-fashioned elaborations that have gone out of fashion. The similarity with the Bakewell tart is surprising since it is made with a jam and almond cream filling. However, there is a small difference between the two and this is that it includes rice flour in its preparation.<\/p>\n

Bakewell, is it a pudding or a tart<\/h5>\n

Bakewell tart<\/strong> is a variant of Bakewell pudding that dates back to the 20th century. Although the names are very similar and can lead to confusion, they are two completely different desserts. Despite sharing a common name, they differ not only in their appearance but also in their textures.<\/p>\n

Bakewell pudding<\/strong> first appeared in 1836. However, its medieval precursors are a custard cake with candied fruit and the Lenten Marchpane<\/strong> made with marzipan or almond paste. It is a variant of the Bakewell tart and although it is closely associated with the town of Bakewell in Derbyshire, there is no evidence that it originated there. In fact there are similar recipes to Bakewell’s tart such as Buxton’s cake and Derbyshire’s cake, not to mention the little known Gloucester tart, as mentioned above.<\/p>\n

Bakewell pudding is made with a puff pastry base on which a layer of jam is spread and covered with an egg and almond filling, similar to custard. Its flavor is sweet, with a creamy texture and it is usually served warm.<\/p>\n

Bakewell tart<\/strong> is made with a crunchy base (crust) on which a generous layer of jam is spread and covered with an almond cream, usually flavoured with almond essence, and decorated with sliced almonds.<\/p>\n

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This recipe is the result of an accident that occurred around 1820.<\/h5>\n

The creator of this tart, Mrs. Greaves<\/strong>, was the owner of the White Horse Inn<\/strong> around 1820. It is said that she left instructions to her cook to prepare a cake with jam. However, the cook spread the jam on the base of the cake and, on top of it, the cream of the filling, instead of the other way around. The result was a success. So much so that the guests of the inn were delighted with this dessert and the cake became an iconic dish of the inn.<\/p>\n

Records indicate that the White Horse Inn<\/strong> was demolished in 1803 to make way for Rutland Square<\/strong> and later for the Rutland Arms Hotel<\/strong>, which still stands, making its creation in 1820 doubtful.<\/p>\n

Other sources suggest that Mrs Greaves’ accidental invention of Bakewell’s Pudding did not come about until 1860. This information is also unlikely since the recipe for “Bakewell’s Pudding” was included in the 1845 edition of Modern Cookery for Private Families<\/strong>. In any case, whatever the origin of this pudding, it is very likely that we owe its creation to Mrs. Greaves.<\/p>\n

Early Bakewell Tart recipes bear a surprising resemblance to the 15th century Strawberry cake recipe.<\/h5>\n

“A Proper Newe Booke of Cokerye<\/strong><\/em>“, which detailed that chopped and drained strawberries were placed in a cake mould on which a mixture of breadcrumbs, egg yolks, sugar and butter were placed to cover the cake before baking. There are many earlier recipes for pudding and Bakewell tart that included breadcrumbs, as well as many historical recipes for cakes made from ground almonds.<\/p>\n

Bakewell tart is a national treasure. In a 2015 poll conducted for Craft Baking Week, the traditional cake received more than a quarter of the votes, keeping Eccles Cakes, English Muffins and Chelsea Buns in the top spot.<\/p>\n

My version is slightly modified and moves from the classic line to a more modern style. The main base of the cake is true to the origins of the Cherry Bakewell Tart. Instead of using a classic sugar glaze, I preferred to cover the cakes with a pink poured fondant (I love pink, I’m sure you’ve noticed by now, hahaha).<\/p>\n

Since this cake can be served with cream or even clotted cream, I decided to decorate it with some whipped cream to be crowned with a Maraschino cherry. The result is a small juicy bite, full of fruity aromas and with a sweet, slightly crunchy and soft topping. Wonderful, just wonderful.<\/p>\n