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Bakewell Tart (known as Bakewell pudding in its home of Derbyshire)
A buttery mixture, flavoured with almonds cooked in a sweet pastry open case on a layer of jam.
It was made with custard until roughly the end of the 19th century, but this slowly fell out of favour - being replaced by frangipane. Avoid cheap versions which are often little more than an almond-flavoured sponge, over jam, in a shortcrust pastry shell.
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