The Evolution of Bakewell Tart

Abstract

Moira Buxton is spending a year in Washington D.C. where she has just completed a book on medieval cookery, using as source for the recipes one of the extant manuscripts, Harleian Ms. 279 in the British Museum. Her researches in this field have enabled her to trace the history of Bakewell Tart back to the 15th century; and her own family tradition enables her to give a particularly good more recent recipe for it.