These honey sweetened Bakewell Tarts are a really, really good take on a traditional Bakewell Tart. Originating in Derbyshire in the Peak District, UK, Bakewell Tarts now consist of a pastry base, a raspberry jam filling and a frangipane topping.
The tarts are delicious served warm as a dessert with cream, ice cream or custard but can also be served cold as an afternoon (or morning, or evening, or nighttime) snack. I visited the Peak District for the first time last year and judging by my weight when I returned I consumed my body weight in tarts while I was there. I like to think this was for research purposes and not purely due to gluttony!
These tarts differ from the originals in that the center is filled with a thin layer of blueberry and chai seed jam (certainly a departure from the 19th century raspberry or candied fruit layer) and the frangipane is made using honey to sweeten it. If you are interested in learning more about the controversy that surround the origins of this great tart, take a look here.
To be honest with you, the reason that I used blueberry jam as a filling for this tart, rather than the ‘original’ raspberry jam was because I had a punnet of blueberries in my fridge. I had scoffed the punnet of raspberries that I had bought for the tarts for breakfast that morning. How about trying out a few different kinds of sugar free jams to see which flavor you prefer as a filling for this great little tart.
I hope you enjoy!