In the middle of England, in my home county of Warwickshire, in a town called Rugby (yes famous for the sport) there is a roundabout dedicated to cake. It has giant bakewell tarts on! A very British dessert for a very British road feature.
I thought I’d show you a picture with some classic British weather too. Yes that is a cake made out of plants.
The origins of bakewell tart are not quite clear, but it would seem they originated in the Derbyshire town of Bakewell. So why is there one in the middle of a roundabout in Rugby?
That’s because of Mr Kipling. Mr Kipling is a brand of cakes and sweet treats in the UK. Sadly whilst researching this, I found out that Mr Kipling wasn’t actually a person, just a brand. Neither was Betty Crocker or Captain Birdseye! Colonel Sanders wasn’t even a Colonel! Upsetting. Mr Kipling I would like free cake to make up for this if you are listening.
Anyway, the cakes on the roundabout celebrate Mr Kipling’s presence in Rugby for 21 years.
Whilst I don’t live in Rugby, my sister does, and pretty close to said roundabout. She is currently doing a bake off competition at work and for the category ‘mini fruit tarts’, she made mini bakewells.
Except the only fruit in a traditional bakewell is a bit of raspberry jam and a preserved glace cherry. So these tarts had a little bit of a twist.
Using fresh pitted sweet cherries and black cherry preserves made these an acceptable fruit tart. Not the kind of fruit tart that leaves you hungry afterwards, but packed with flavour and soft sweet frangipane, encased in a sweet crumbly short pastry.
I have made a traditional bakewell tart before on the blog, but am so embarrassed by the terrible photography from when I first started this blog (right when I was back on Blogger, with a point and shoot camera), that I won’t put a photo up, but you can see it if you click here. Have a good laugh guys! But don’t be put off, it’s a recipe I must have made 50 times and it’s never failed.
Are you a baking blogger or a blogger that includes baked goods on their blog? I started a new group Pinterest board called Bake My Breath Away. If think group Pinterest boards are a great way of gaining exposure and so if you would like to join drop me an email at messmakesfood (at) live (dot) com or comment below!
- 200g plain flour
- 1/8 tsp salt
- 120g unsalted butter, room temperature
- 50g granulated white sugar
- 1 large egg, lightly beaten
- 100g granulated white sugar
- 80g unsalted butter
- 2 large eggs
- 1 tsp pure vanilla extract
- 90g ground almonds
- 2 tbsp all purpose flour
- 8 tbsp black cherry jam
- 200g sweet cherries, pitted
- For the Pastry
- Grease 8 3 inch mini tarlet pans.
- In a bowl sift together the flour and salt.
- Place the butter in a separate bowl and beat until soft.
- Add the sugar and beat until light and fluffy.
- Gradually add the beaten egg
- Add flour mixture all at once and mix just until it forms a ball.
- Flatten the dough into a disk, cover with cling film, and refrigerate for about 30 minutes or until firm.
- Once chilled roll out the dough on a floured work surface until about 3mm thick and use a suitable sized pastry cutter to cut out rounds to fit the tartlets tins.
- Line the tins with the pastry and prick the bottom with a fork and then cover each with a circle of baking paper which covers all the pastry. Fill with baking beads.
- Bake for 10-15 minutes until beginning to go golden at the edges and firm.
- Leave to cool.
- Beat the sugar and butter until creamy.
- Beat in the egg and vanilla extract until smooth.
- Add the ground almonds and flour and beat until it forms a smooth paste.
- Spread each pastry case with a tbsp of jam and then spread the frangipane mixture on top of this.
- Top with pitted cherries and bake for 20-25 minutes until golden brown and firm to touch.