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Bakewell Tart | Best of Met

BAKEWELL TART

In 2015, our special team of global foragers were tasting their way through the English countryside to find the next best thing to bring back to our stores. Waiting for us, in a little shop outside Cheshire, was the Bakewell Tart; a decadent, buttery treat that effortlessly celebrated the long tradition of great British baking.

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“I can’t imagine a better dessert, it’s the perfect combination of buttery, almond-y, and fruity flavors. Sweet, but not too sweet, it’s just right.”
­—Nancy Lazara, Creative and Culinary Special Projects, Metropolitan Market

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Our favorite treat from across the pond

Discover the magic of the Bakewell Tart.

It starts with a flaky pastry crust, which is then filled with raspberry jam followed by an extra-rich frangipane, and then topped with sliced almonds. Baked to perfection, it’s finished with a generous dusting of powdered sugar.

Our Bakewell tarts are made with a specially-designed mold to get that tall, square shape just right.

Besides traditional raspberry, you can find special seasonal flavors throughout the year, including pumpkin-pecan in the fall and blackberry-peach during the summer.

More, please! Get the full story of the Bakewell.

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Whether you enjoy the Bakewell with friends over tea, or top it with whipped cream and dig in yourself for a well-deserved treat, we want to see how you like to enjoy this English treat! Snap a pic and tag us with #bestofmet

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the british classic

This story starts in England, the homeland of generations of talented bakers and, of course, everyone’s favorite TV addiction, The Great British Baking Show. Yes, cream scones to treacle pudding, Britain does dessert right. That’s why our Met Market global foragers visited the English countryside in 2015 looking for the next great treat. There, at a farmstead shop near Cheshire, they found the Bakewell tart and knew they had to bring it back home.

Named for the town of Bakewell in Derbyshire, England, our classic-style confection is built atop a flaky and buttery pastry crust filled with a layer of the best raspberry jam followed by extra-rich frangipane. The whole thing is finished with sliced almonds and a generous dusting of powdered sugar. Beautifully buttery, but not too sweet, it can be served for dessert, cut into halves and topped with a delicious dollop of whipped cream, or quartered and enjoyed along with your morning cup of joe.

In the years since we introduced the traditional version, we’ve added several seasonal creations to keep it company. Spring marks the arrival of a strawberry variety punched up by tart Northwest rhubarb; come summer, it’s the perfect pairing of ripe peaches and juicy blackberries that shine bright. In the fall, warm up to the fragrant pumpkin-pecan Bakewell; and, the wintry cranberry-apple version is as gorgeous on your table as it is delicious on the palate.

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