Monday, 20 August 2012
Speeding up history - Bakewell Tart (or pudding, if you like)
I am lucky in that being British I have gorgeously satisfying, completely stodgy puddings in my cooking DNA. Whilst sometimes it might be nice to finish a meal with something light, there are times, often when it's cold or miserable outside, that I require something a little more weighty, the kind of 'afters' that sticks to your ribs. And whilst this particular pudding might not have the sticky gravitas of Spotted Dick or Steamed Treacle Sponge, Bakewell Tart is a gorgeous way of finishing off a meal. And to think, like Tarte Tatin, it happened through mistake...
Coming back from France I brought a motor home freezer full of (amongst other things) puff pastry, filo pastry, shortcrust pastry and so on, not because I hate making pastry as such but because it's so bloody cheap compared to here and it's amazing quality. And it's easy to whip something up resembling a hearty meal when I come home from work when the pastry is already there, done, waiting to be topped with tomatoes or mozzarella or something, or wrapped around potatoes and meat to produce a pie or a pasty, both adored by Lola and Finn. I figured that I could make this tart easier by using ready made pastry. Ordinarily I would have used puff as this is meant to be more faithful to whatever the 'original recipe' was, but I used pate brisee this time and it was absolutely fine, and totally delicious.
And as my great, great grandma and plenty of her forebears are from Bakewell, I kinda feel quite close to this pudding, imagining that some of my ancestors might have been ones to try the original mistake in the Rutland Arms, nearly 200 years ago.
Bakewell Tart or Pudding