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The Bakewell Tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge using ground almonds.〔(Famous Bakewell Tart & Pudding ), bakewellderbyshire.com, 2013. Retrieved 19 July 2013. (Archived here. )〕 The ''Bakewell Tart'' is distinct from the ''Bakewell Pudding'', which is a dessert made using flaky pastry, with a layer of jam covered by an egg and almond filling. Some versions of the tart are covered with a layer of fondant. ==Tart== The tart consists of a shortcrust pastry shell, spread with jam or jelly and covered with a sponge-like filling enriched with ground almonds (known as frangipane). A ''Cherry Bakewell'' is a variation of the tart where the frangipane is covered with a top layer of almond-flavoured fondant and a single half glacé cherry. Recipes abound, for example those given by Eliza Acton in her ''Modern Cookery for Private Families'' (1845) and Mrs Beeton (1861), and modern commercial examples are to be found in most cake shops and in most supermarket cake departments. The name ''Bakewell Tart'' only became common in the 20th century.〔(The History of the Bakewell Pudding )〕 In Gloucester, a similar tart used to be made using ground rice, raspberry jam and almond essence. Icing is optional. The recipe was rediscovered in 2013 in a book about Gloucester's history.〔"Does tasty tart live up to city's name?" by Laura Enfield in ''Weekend Citizen'', 18 May 2013, p. 17.〕〔(Gloucester Tart revived - and it's better than the Bakewell! ) by Laura Enfield, ''The Citizen Online'', 17 May 2013. Retrieved 19 July 2013.〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Bakewell tart」の詳細全文を読む スポンサード リンク
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