Bakewell tart is evidently known as Bakewell pudding in Bakewell, though that’s not particularly important unless you are preparing for Mastermind.
Cherries and apricots complement the almond flavour really well. If I use cherries – we are talking about fresh cherries here – I like them to cook in the tart, their juice colouring and flavouring the frangipane. If I use apricots I cook them separately and sieve them, serving them like a warm jam next to a slice of tart, and with clotted cream.
The pastry is awkward and has a tendency to come apart when uncooked. It is worth the effort, though, for its taste is part of the tart’s flavour and not just an edible casing.
© 1990 Shaun Hill. All rights reserved.