If this had to go by the WI, it would not tick a single box. To introduce the group, the WI is the Women’s Institute of The United Kingdom. Formidable women who have been present at village fetes and festivals for decades. They know a good Bakewell tart when they see one.
Baked in a round pan - yes. Lined with strawberry jam - yes. And I did none of those! Instead I availed myself of some mighty fine raspberry jam curtsey Bonne Mamam and frozen sweet raspberries. Light filling, with an even rise - Tick. Delicious - Tick, Tick.
Bakewell is a small town in Derbyshire, England and local legend has it that it was eaten as far back as the 1500s at Haddon Hall. The Bakewell Pudding was first created in the 1860s when Bakewell's coaching inn was the White Horse. The White Horse was built in 1804 on the site of an earlier inn. Back in the coaching days it was the landlady of the White Horse, Mrs Greaves, who usually did the cooking but on the monumental day, when entertaining important guests, the task of making a strawberry tart was left to an inexperienced assistant. The egg and sugar were omitted while making the pastry. Then the jam was spread over the unusual pastry base, and the egg and sugar mixture was put on top and an extra (secret) ingredient was added. The customers liked this new sweet, and the rest is history.
You know the English, they don’t joke with their puddings or tea time for that matter. And neither should you. So what are you waiting for, grab a slice and serve with some whipped cream or a healthy helping of vanilla custard.
Good afternoon to you too. - Kitchen Butterfly
Kitchen Butterfly´s Raspberry Bakewell Tart is an undertaking (read: pastry making, chilling, par-baking), but the golden-brown, fruity, orange-scented ending is worth it. I was skeptical when she had me grating frozen butter, but the crust then came together easily with a pastry cutter (and all was right for a 10-inch tart pan). I could not round up orange blossom water, so used a touch of almond extract. I found the results to be a bit on the sweet side (which may always be true of Bakewells, to which I am new), so I might reduce the sugar by 1/4 next time around. And, of course there will be a next time! - janecf —janecf