The Bakewell Tart originates from England where it has evolved over time to its current form – a gorgeous crispy shortbread base, lined with a layer of raspberry jam, filled with a generous frangipani almond layer and topped with almond flakes. It is luscious, fluffy and delicate, and such a delight to eat. We like to serve it with extra jam on the side for some extra zing.
I have always been a fan of the Frangipani Tart, but it is elevated with the layer of raspberry jam that kisses the base. This particular recipe uses sugar-free chia raspberry jam. We also use grain-free ingredients for both the tart case and the Frangipani filling, in fact making it a Keto dessert and super low carbs. What a bonus!
A little history
There’s no evidence that the Bakewell Tart as we know it today was created in Bakewell. It is, in fact, a variation on the Bakewell Pudding, which was created in the town. The story goes that Mrs Greaves, the landlord of the White Horse Inn, left instructions to her cook to make a jam tart. Instead of stirring the almond paste and eggs into the pastry as instructed, the cook spread the mixture on top of the tart. When cooked, it sets like egg custard, and the resulting pudding proved very popular with visitors to the inn.
The exact date of the pudding’s creation is unknown. It was thought that it was invented in 1820, but as the inn was demolished in 1805, this was impossible.
Evolution of the Bakewell Tart
Bakewell Tart came later in the 1900s, where the almond egg custard was replaced with frangipane, an Italian filling made with ground almonds, eggs, butter, and sugar. Bakewell Tarts are often topped with flaked almonds and a light dusting of confectioner’s sugar.
A further change to the recipe sees the flaked almonds replaced with glacé sugar paste. When topped with half a candied cherry, the Bakewell Tart is then known as a Cherry Bakewell. Cherry Bakewells are usually small, designed as individual portions. Bakewell Tarts, on the other hand, are generally 8-9 inches across and designed to be shared in slices.
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A gluten free version of the proper bakewell tart recipe, as it should be, with crisp sweet shortcrust pastry, a layer of strawberry jam, a generous frangipane filling and flaked almonds.
1 3/4 cup Almond Flour
1/4 cup Coconut Flour
1/2 tsp Xantan Gum
1/4 cup Coconut Oil, (or dairy free butter)
1 Egg (we recommend organic or free range)
220g Frozen Raspberries
1/8 cup Chia Seeds
1 Tbs Sweetner , (erythritol or xylitol)
170g Dairy free butter softened
3/4 cup Sweetener (xylitol or similar) , Or use maple syrup but not honey
3 Organic Eggs
1 3/4 cup Almond Flour
2 Tbs Coconut Flour
1 tsp Almond extract
1/2 cup Chia Raspberry Jam
1/4 cup Sliced Almonds