This is the classic tart. Use shop-bought pastry - it's so much easier! Treat yourself!
The Bakewell Tart is a bit of a tradition for my family and I. Having lived in the pretty market town of Bakewell in Derbyshire, England. Home to the original Bakewell tart, before we moved here to America 2 years ago. The dessert dates back to the 1860s. Bakewell tarts are often called Bakewell puddings, but the two desserts are essentially the same. While this recipe is pretty good, I have had to make a few changes to make the recipe more traditional. The pastry should be an almond short crust pastry, I make my pastry as usual but add 1/3 cup of ground almonds. For the frangipane centre I use Clementine zest not lemon. Once the tart has been baked, I always top with Royal icing. A Bakewell tart can essentially be iced or not, but for me the icing just finishes off the cake entirely. - 21 Feb 2010
Something else. I made mini-tarts in muffin tins, added a simple icing sugar/milk glaze and topped each tart with a piece of fresh fruit. Delicious! - 01 Aug 2008
Altered ingredient amounts. I doubled quantity of filling and used 10" tin. I also used sr flour and no baking powder and added 1/2 tsp almond extract. Deep filled and delicious! Perfect. - 04 Mar 2011