Bakewell tart en · NOUN
Pronunciation
- /ˈbeɪk.wɛlˌtɑː(ɹ)t/
Etymology
After Bakewell, a small market town in Derbyshire, England.
Meanings
-
(countable, uncountable) A tart consisting of a shortcrust pastry shell, spread with jam and covered with a sponge-like filling enriched with frangipane.
Still served in local tearooms is the famous Bakewell Tart, which was supposedly created by accident.
1997, Darwin Porter, Danforth Prince, “Bakewell”, in Frommer’s 97 England: The Complete Guide to London and the Countryside, New York, N.Y.: Macmillan Travel, →ISBN, →ISSN, page 511:They ordered soda scones and sandwiches, Victoria sponge cake and cling peaches, choux pastries and flapjacks, Bakewell tart and trifle with extra cream.
1999, Geraldine McCaughrean, “Devil Take the Hindmost”, in The Stones Are Hatching, Oxford, Oxfordshire: Oxford University Press, published 2000, →ISBN, page 70:One of the most famous of tarts is the Bakewell tart, made from a flan of sweet paste, with jam spread over the inside base and frangipane piped or spread over, or done as a lattice.
1996, Rowland Foote et al., “Element 1: Prepare, cook and finish basic cold desserts”, in Food Preparation and Cooking: Cookery Units; Student Guide (Catering and Hospitality; NVQ/SVQ 2), 2nd edition, Cheltenham, Gloucestershire: Nelson Thornes, published 2001, →ISBN, Unit 2ND3 (Prepare and cook basic cold and hot desserts), page 101:
Forms
| Spelling | Features | Labels | Source |
|---|---|---|---|
| bakewell tart | alternative | lexicographic | |
| Bakewell tarts | Number=Plur | lexicographic |