Bakewell Tart Vs Fern Tart: The Ultimate Taste Test
What To Know
- The Fern tart, on the other hand, emerged in the early 20th century as a variation of the Bakewell tart.
- The centerpiece is a mound of almond frangipane, which rises proudly in the center and is topped with a thin layer of icing.
- If you prefer a sweet and tart combination with a soft and moist texture, the Bakewell tart is a perfect choice.
The world of British pastries is a delectable battleground, and two titans stand tall among the ranks: the Bakewell tart and the Fern tart. These sweet treats share a similar heritage but boast distinct flavors and textures that have captivated taste buds for generations. Prepare your palate for a culinary showdown as we delve into the tantalizing differences between Bakewell tart vs. Fern tart.
History and Origins
Bakewell Tart
The Bakewell tart’s roots lie in the quaint town of Bakewell, Derbyshire, where it was first created in the mid-19th century. Legend has it that a local innkeeper, Mrs. White, accidentally substituted almond paste for jam in a tart recipe, giving birth to this beloved dessert.
Fern Tart
The Fern tart, on the other hand, emerged in the early 20th century as a variation of the Bakewell tart. Its name is derived from the fern-like pattern that adorns its pastry top, created by cutting slits into the dough before baking.
Appearance and Structure
Bakewell Tart
Visually striking, the Bakewell tart features a flaky pastry base filled with a generous layer of raspberry jam. The centerpiece is a mound of almond frangipane, which rises proudly in the center and is topped with a thin layer of icing.
Fern Tart
The Fern tart shares the same pastry base and raspberry jam filling as the Bakewell tart. However, its defining characteristic is the crisscross lattice pastry top, which provides both aesthetic appeal and a crispy crunch.
Flavor Profile
Bakewell Tart
The Bakewell tart is a symphony of sweet and tart flavors. The raspberry jam provides a fruity tang, while the almond frangipane adds a nutty richness. The icing adds a delicate sweetness that balances the tartness of the jam.
Fern Tart
The Fern tart offers a slightly different flavor profile. The lattice pastry top adds a buttery flakiness, while the almond frangipane remains the dominant flavor. The raspberry jam provides a subtle sweetness that complements the overall taste.
Texture Contrast
Bakewell Tart
The Bakewell tart offers a delightful combination of textures. The pastry base is crisp and flaky, while the almond frangipane is soft and moist. The raspberry jam adds a juicy contrast, creating a harmonious bite.
Fern Tart
The Fern tart‘s texture is equally captivating. The lattice pastry top provides a crunchy exterior, while the almond frangipane remains soft and creamy. The raspberry jam adds a subtle chewiness, creating a complex and satisfying experience.
Accompaniments and Serving
Bakewell Tart
Traditionally, Bakewell tarts are served warm with a dollop of clotted cream or custard. The richness of the tart pairs perfectly with the creaminess of the accompaniment, creating a decadent treat.
Fern Tart
Fern tarts are often served at room temperature or slightly chilled. They can be enjoyed on their own or paired with a scoop of vanilla ice cream or whipped cream. The contrast between the warm jam and the cold accompaniment provides a delightful sensory experience.
Bakewell Tart vs. Fern Tart: Which Wins?
The choice between a Bakewell tart and a Fern tart ultimately depends on personal preference. If you prefer a sweet and tart combination with a soft and moist texture, the Bakewell tart is a perfect choice. If you crave a buttery crunch and a slightly different flavor profile, the Fern tart will tantalize your taste buds.
Summary: A Sweet Symphony
In the realm of British pastries, the Bakewell tart and the Fern tart stand side by side as culinary masterpieces. Their distinct flavors, textures, and appearances cater to different palates, offering a symphony of sweet delights. Whether you prefer the classic charm of the Bakewell tart or the modern twist of the Fern tart, one thing is certain: these delectable treats will forever hold a special place in the hearts of pastry lovers worldwide.
Frequently Asked Questions
1. Can I make Bakewell and Fern tarts at home?
Yes, both Bakewell and Fern tarts can be made at home with a bit of effort. There are numerous recipes available online and in cookbooks that provide step-by-step instructions.
2. What is the difference between almond paste and frangipane?
Almond paste is a mixture of ground almonds, sugar, and sometimes other ingredients. Frangipane is a similar mixture, but it also includes butter, eggs, and flour. Frangipane is typically softer and more moist than almond paste.
3. How do I store Bakewell and Fern tarts?
Bakewell and Fern tarts can be stored at room temperature for up to 2 days. For longer storage, they can be refrigerated for up to 4 days or frozen for up to 2 months.