COSTINGS
We carefully researched the different prices of 4
supermarkets to discover which Bakewell Tarts are truly
the best.
SUPERMARKET
PRICE
TESCO
£1.00
(one pound)
ASDA
£0.80
(80p or eighty pence)
SAINSBURY
£1.45
(one pound forty five)
MORRISONS
£0.89
(89p or eighty nine pence)
THE CHEAPEST IS…
ASDA!
So, the cheapest is Asda! However, going to Sainsburys could result in the most
money spent. But are Sainsburys the best quality? Which supermarket has the
tastiest Bakewell Tarts? We don’t know, but what we do know is that Asda is
cheapest, Morrisons is the second cheapest, Tesco are the third cheapest and
Sainsburys, well, it’s the most expensive of all!
INTERVIEW!
I asked Mum and Izzy all about Bakewell Tarts, and we got some
interesting opinions!
Hi Mum and Izzy! First question, what are your favourite type of Bakewell Tart? There are
cherry, chocolate and lots of other flavours….
M: It has to be cherry, the classic!
I: Chocolate!
Now, we all love Bakewell Tarts, but what’s your favourite thing?
M: The lemony sponge or the icing if there’s icing on it!
I: The icing is by far my favourite, but sometimes Bakewell Tarts don’t have any! There are lots of
variations.
Why?
M: Because I love lemon drizzle cake and the icing is sticky and sweet.
I: I love sugar, and the icing is really sweet so it’s perfect for me!
What is your least favourite thing about Bakewell Tarts?
M: The glace cherry on top. Yuck!
I: The almonds, I hate almonds.
Why?
M: I really don’t like glace cherries, so why would I want it on my tart?
I: Nuts are disgusting, so almonds are a horrible flavour.
Bakewell Tarts use short crust pastry, what is your favourite pastry?
M: I do like short crust, if it’s cooked well, but probably puff pastry.
I: Hey, you stole my answer! I love puff pastry too.
And finally, if you could create any Bakewell Tart, what would it be?
M: I adore the classic, so I wouldn’t change anything!
I: Anything without almonds!
So now I know not to include any almonds or glace cherries and that either a classic or
chocolate Bakewell Tart goes down a treat! And with a bit of icing, my Bakewell Tarts will
surely be a winner!
FANTASTIC FACTS!
We all love Bakewell Tarts, but do we really know a lot about them? Read on and
discover some fantastic facts about your favourite treat!
BAKEWELL TARTS ORIGINATE HERE, IN ENGLAND.
THEY ARE ACTUALLY A TEA CAKE,
NOT A TART.
THEY ARE NAMES AFTER THE TOWN OF BAKEWELL, IN
DERBYSHIRE.
IT DATES BACK TO THE 1860’S
THE TALE OF HOW IT ORIGINATED:
A customer ordered a strawberry tart from Mrs. Greaves, landlady and cook of the White
Horse Inn in Bakewell. The landlady, being busy, ordered a new cooking assistant to prepare
the dessert. Instead of blending the strawberry jam into the filling, the cook forgot them and
at the last minute spread the jam onto the bottom of the pastry shell and covered it with the
cream filling.
So what have we learnt? That the origin of Bakewell Tarts were an accident
(whoops), they’re actually a tea cake and that they’re named after the town of
Bakewell in Derbyshire. What other things have originated in Derbyshire? Who
knows? All we know is that this British treat was destined to enter British mouths
and has done since the 1860’s…
DIFFERENT RECIPES
Today I will be looking at different ideas for Bakewell Tarts, suggested by friends
and family. Let’s get started!
BANANA. This seems like a reasonable idea, banana sounds nice, but would
lemon drizzle cake, banana and sweet icing all go together? Probably not.
Maybe time to re-think this one and make sure that all the ingredients go
together well.
RASPBERRY. This actually sounds very nice. Raspberry jam, lemon drizzle
cake, a few spare raspberries on top (and a quick dust of icing sugar).
Raspberries are quite sharp but can be a little sweet and would balance the
flavours nicely. Yum!
CHOCOLATE. This is in fact an actual type of Bakewell Tart, and is delicious.
It is very sweet, so if you have a sweet tooth this is suited for you! On the
chocolate Bakewell Tarts, perhaps not putting any icing on would lower the
sweetness. Then it would be perfect!
PUFF PASTRY. Um, would this make sense? Puff pastry is usually used for
savoury dishes and bakes, not really cakes and tarts. I suppose you could try
a savoury Bakewell Tart. Ham beneath, melted cheese on top, a few
splodges of tomato ketchup and BOOM! Maybe this could work with the
right ingredients.
FILO PASTRY. I don’t think this would work. Filo pastry is very thin and
wouldn’t be able to hold all the ingredients’ weight. Even if you layered it,
when you take them out of the tray, you probably couldn’t get all the layers
at the same time without burning your fingers.
So, how nice has these suggestions been? We may be able to re-invent the
Bakewell Tart with a savoury filling, and that chocolate and raspberry Bakewell
Tarts would be delicious! But banana tarts and ones with filo pastry, not the best
ideas. Still, an ideas an idea!