Bakewell tarts are English. Yes that’s right; they are as English as they can be with their fruity almond tartiness. However this lovely tart was not even prancing around on the menus until the 20th century, when they finally became well known and everybody knew the common bakewell tart.
Its shortcrust pastry is filled with jam and then topped with frangipane – a kind of almond filling; which is usually made from butter, eggs, almonds and sugar. And this little minx is made even sweeter with a nice few sifts of icing sugar in the pastry! Can’t say no to this morsel of sweetness, in fact I wouldn’t even try.
These lovely jubly beauties aren’t the typical bakewell tarts you guiltily buy in the ready-made boxes in the supermarkets; they are fresh mini blueberry/strawberry bakewell tarts, topped with frangipane instead of heaps of glace icing (not that there’s anything wrong with lots of sweetness, but you don’t want it to overpower the frangipane) and you can use whichever jam you take a fancy to! Even if it’s more than one kind of jam! Heck, make all kinds of flavours! I myself decided to make blueberry jam (yes folks that’s MAKE, don’t try and scam yourself with a store bought jam)! And then a few strawberry ones topped with blueberries; nothing wrong with a little deception now and again.
And It’s even sweeter on the inside… Who says looks can be deceiving?
So now we know two things, what a tart looks like naked, with all its tidbits revealed, no shame in showing off that sleek pastry and that gorgeous rack of blueberries; secondly always remember when making pastry it is not Absinth that makes the tart grow fonder but it’s actually the icing sugar.