Bakewell Tart

Bakewell tart started life in the English town of Bakewell, Derbyshire. Originally it was known as Bakewell Pudding, and the filling was a set custard. Over the years it has evolved into what we know today - a buttery shortcrust pastry shell containing a layer of raspberry or strawberry jam, and a layer of frangipane, which is a kind of almond paste. It is topped with flaked almonds.

The written / printable version is here: https://keefcooks.com/bakewell-tart/

There is a commercial variant of these called 'Cherry Bakewells' - these are individual sized tartlets topped with icing and half a glace cherry.

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