Bakewell Tart: A Scrumptious, Jammy Treat

Have you caught the jam-making bug this summer? In the past week, we've put up batches of strawberry, cherry, peach, and plum jam, and there's no sign of stopping! If you're like us, you might be wondering what to do with this abundance of preserves. Say hello to the bakewell tart.

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Deliciously textured and the perfect way to show off your seasonal preserves, this classic English pastry consists of a shortcrust base, a layer of jam, and an almond frangipane sponge. Raspberry and cherry are traditional but we think any jam would be marvelous.

Recipes:
Bakewell Tart (Olive Magazine)
Bakewell Tart with Raspberry Preserves (Bon Appétit)
Classic Bakewell Tart (Waitrose)

History of the bakewell tart/pudding:
Around Britain with a Fork (The Guardian)

Have you ever made a bakewell tart? Any other fun ideas for a stockpile of jams?

Related: Recipe Recommendation: Victoria Sponge Cake

(Images: BBC Good Food; Patricia Heal/Bon Appétit; Waitrose)

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Emily Han (formerly Emily Ho) is a writer, recipe developer and educator on topics such as food preservation, wild food and herbalism. She is author of Wild Drinks and Cocktails (Fall 2015), co-founder of Food Swap Network and creator of Miss Chiffonade