Bakewell Tart Day: Celebrate a British Classic with Cooksmill

Each year, Bakewell Tart Day invites food lovers across the UK to pay tribute to one of Britain’s most comforting desserts. Whether you’re a lifelong fan of the almond and jam-laced pastry or you’ve only just discovered the delights of frangipane, Bakewell Tart Day is the perfect excuse to fire up the oven and bake something special. It’s a day not just about indulging your sweet tooth, but also celebrating a piece of culinary heritage that has stood the test of time.

While not an official public holiday, Bakewell Tart Day is widely observed by home bakers, pastry shops, and food bloggers alike. It falls on the 11th of August and offers a fantastic opportunity to reconnect with traditional British baking while trying out new skills or revisiting a beloved family recipe. With the right tools, like the high-quality Bakewell tins from Cooksmill’s own range, Silverwood, or Masterclass, you can ensure your tart bakes evenly, releases cleanly, and looks as good as it tastes.

Where Does the Bakewell Tart Come From?

The Bakewell tart takes its name from the Derbyshire town of Bakewell, nestled in the heart of the Peak District. According to popular legend, the dessert was born out of a happy kitchen mishap in the 19th century. The story goes that a cook at the White Horse Inn misinterpreted instructions from the landlady and spread a mixture of eggs, sugar, and ground almonds on top of jam rather than stirring them all together. The mistake led to the creation of what became known as the Bakewell pudding.

Over time, this pudding evolved. Bakers began experimenting with more consistent shortcrust bases, smoother almond fillings, and decorative toppings. By the 20th century, the more refined and consistent version we now call the Bakewell tart had taken shape. Although the exact timeline is difficult to verify, the town of Bakewell proudly continues to claim both desserts as its own. Visitors to the area can still sample traditional Bakewell puddings made by local bakers using fiercely guarded family recipes, while bakeries across Britain offer their own takes on the tart.

The Difference Between a Bakewell Tart and a Bakewell Pudding

Although they share similar ingredients and the same regional origin, the Bakewell tart and the Bakewell pudding are distinctly different desserts. One is a structured pastry you could find neatly sliced on a tea tray; the other is a more rustic dish often eaten warm and with a spoon.

The Bakewell pudding is the older of the two and far less uniform in appearance. It typically features a flaky or puff pastry base (as opposed to the tart’s shortcrust), spread with jam and topped with an almond-rich egg custard. The filling is softer and more custard-like in texture than the spongy frangipane of the tart. As a result, the pudding is often served warm and may be more delicate and runny in consistency.

The Bakewell tart, by contrast, is a product of refinement. Its firm pastry shell is baked until crisp and golden, providing a stable base for the neatly layered jam and almond sponge filling. While it can be enjoyed warm, it is most commonly served at room temperature and can be sliced and handled with ease. This makes it ideal for picnics, tearooms, and lunchboxes alike. The tart is also the version that often includes a fondant icing top, something rarely seen with the pudding.

In short, the Bakewell pudding is a rich, custardy ancestor, while the Bakewell tart is the polished, structured evolution. Both are delicious in their own right, but they serve different purposes and offer different eating experiences.

How to Make Mini Bakewell Tarts at Home

Making your own Bakewell tarts from scratch is deeply satisfying and surprisingly straightforward. With the right tools and a bit of care, even novice bakers can create professional-quality desserts. This recipe makes 12 mini tarts using the Master Class 12-hole mini tart pan.

Method:

1. Make the pastry: Rub the flour, butter, and icing sugar together until the mixture resembles breadcrumbs. Add the egg yolk and water, mixing just until it forms a dough. Chill for 30 minutes.
2. Blind bake the bases: Roll the dough thinly and cut out 12 circles to fit the mini tart pan holes. Line each hole with dough. Prick the base of each tart with a fork. Bake at 180°C (160°C fan) for 10 minutes. For a disposable option, use our Caroline Aluminium Pie / Tart Cases.
3. Add jam: Spread a small amount of raspberry jam over the base of each tart shell.
4. Prepare the frangipane: Beat butter and sugar until light and fluffy. Add eggs one at a time, followed by almond extract, ground almonds, and flour.
5. Bake the tarts: Spoon the almond mixture over the jam in each tart shell. Smooth the top. Sprinkle with flaked almonds if using. Bake for 15–20 minutes until golden and firm.
6. Decorate (if icing): Once cooled, top with a layer of white icing and finish with a cherry on each tart.

Can You Freeze a Bakewell Tart?

Yes, Bakewell tart freezes very well. If you plan to make it ahead of time or simply want to enjoy leftovers later, you can freeze it for up to three months. Make sure the tart is completely cool before wrapping it tightly in cling film and a layer of foil. For best results, freeze it before adding icing. This prevents any textural issues when thawing.

To defrost, leave the tart in the fridge overnight or at room temperature for several hours. You can reheat slices in the oven if you prefer a warm dessert, but it’s equally good cold.

Choosing the Right Bakeware for the Perfect Bakewell Tart

Your ingredients matter, but so does your equipment. The quality and material of your tart tin can affect everything from the colour of the crust to how easily the tart releases.

Bakeware FAQs

How to clean aluminium bakeware?

Aluminium bakeware should be hand-washed using mild detergent and a soft cloth or sponge. Avoid abrasive pads or harsh cleaners, as these can damage the surface and cause discolouration. To tackle stubborn stains, make a paste with baking soda and water, apply gently, and rinse well.

Do you have to grease silicone bakeware?

Silicone is naturally non-stick, but a light greasing is often still recommended, especially for recipes like Bakewell tart with sticky fillings and delicate structures. A quick brush of oil or spray ensures the tart releases cleanly and helps maintain the integrity of the base.

What is the best material for bakeware?

It depends on your priorities. Hard anodised aluminium offers excellent heat distribution and durability, making it ideal for precision baking. Non-stick steel provides easy release and cleanup, while silicone is flexible and dishwasher-safe, though less suited for structured tarts. Ceramic is great for presentation and even baking, but tends to be heavy and fragile. For Bakewell tarts specifically, anodised aluminium or non-stick steel are your best options.