Title: Bakewell tart
Content:  A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds. It is a variant of the Bakewell pudding, closely associated with the town of Bakewell in Derbyshire.
Title: Frangipane
Content:   Frangipane is a sweet almond-flavored custard used in a variety of ways including cakes and such pastries as the Bakewell tart, conversation tart, Jésuite and pithivier. A French spelling from a 1674 cookbook is franchipane with the earliest modern spelling coming from a 1732 confectioners' dictionary. Originally designated as a custard tart flavored by almonds or pistachios it came later to designate a filling that could be used in a variety of confections and baked goods. Today it is normally made of butter, sugar, eggs, and ground almonds. In some anecdotes it was the kind of sweet that the noblewoman Jacopa 
Title: Bakewell
Content:  and almond paste on top of the jam instead of mixing them into the pastry. When cooked the jam rose through the paste. The result was successful enough for it to be a popular confection at the inn. Commercial variations, usually with icing sugar on top, have spread the name. Three shops in Bakewell offer what they claim to be the original recipe. The Bakewell Tart Shop and Coffee House sells four variations: Bakewell Tart, Iced Bakewell Tart, Moist Bakewell Tart and Traditional Bakewell Pudding. The Old Original Bakewell Pudding Shop and Bloomers of Bakewell both sell a Bakewell Pudding of their own.
Title: Bakewell pudding
Content:  Bakewell pudding is an English dessert consisting of a flaky pastry base with a layer of sieved jam and topped with a filling made of egg and almond paste.
Title: Bakewell
Content:  Bakewell is known for Bakewell pudding, a jam pastry with a filling enriched with egg and ground almond. Bakewell tart is a different confection, made with shortcrust pastry, an almond topping and a sponge and jam filling. Mr Kipling also made "Cherry Bakewells", often also known as Bakewell tarts. The origins of these are not clear, but the popular story goes that the combination began by accident in 1820, when the landlady of the White Horse Inn (now the Rutland Arms Hotel) left instructions for her cook to make a jam tart with an egg and almond-paste pastry base. The cook, however, spread the 
Title: Bakewell tart
Content:  A Cherry Bakewell, also known as a Bakewell cake, is a version of the tart where the frangipane is covered with a top layer of almond-flavoured fondant and a single half glacé cherry.
Title: Bakewell pudding
Content:   The pudding originated in the Derbyshire town of Bakewell. The origins of the pudding are not clear, but a common story is that it was first made by accident in 1820 (other sources cite 1860) by Mrs Greaves, who was the landlady of the White Horse Inn (since demolished). She supposedly left instructions for her cook to make a jam tart. The cook, instead of stirring the eggs and almond paste mixture into the pastry, spread it on top of the jam. When cooked, the egg and almond paste set like an egg custard, and the result was successful enough for it to become a popular dish at the inn. The dates and/or premises given in this story are unlikely to 
Title: Bakewell tart
Content:  The Cherry Bakewell developed as a variant of the Bakewell pudding in the 20th century, by famous Sandgrown’un Peter Leedale. Although the terms Bakewell tart and Bakewell pudding have been used interchangeably, each name refers to a specific dessert recipe. The tart is closely associated with the town of Bakewell in Derbyshire.
Title: Banana pudding
Content:  Banana pudding is a dessert generally consisting of layers of sweet vanilla flavored custard, cookies (usually vanilla wafers or ladyfingers) and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue. It is commonly associated with Southern American cuisine, but it can be found around the country. Furthermore, it closely resembles an English trifle in that it is assembled in layers and includes custard, fruit, sponge cake, and whipped cream. Banana pudding can be prepared using a baked or refrigerated method, with the latter being the more popular, particularly among home cooks. Moreover, many recipes have been adapted using vanilla or banana pudding instead of a true custard. Other recipes omit the wafers. An early banana pudding recipe was published in The Kentucky Receipt Book, by Mary Harris Frazer, in 1903. However, even this recipe does not include wafers.
Title: Fruit pudding
Content:  Fruit pudding is a Scottish dish which is a mixture of wheat or oatmeal flour or breadcrumbs, beef suet, brown sugar, currants, raisins, sultanas, salt and cinnamon, formed into the shape of a large sausage. Normally cut into slices and fried, it is an optional feature of the traditional Scottish breakfast. Although served in this context as part of a savoury meal, its close relationship to clootie dumpling means it may also be served as a dessert. Many Scottish producers of sausage, sliced sausage, black pudding, white pudding and haggis also make fruit pudding. It is not uncommon to find a "breakfast pack" consisting of sausage, sliced sausage, black pudding and fruit pudding on sale in Scottish shops. In London, rock musician Alex Harvey purchased his Scottish breakfast supplies, including fruit pudding, from Fortnum and Mason.

Question: Verify the following claims with "True" or "False": It is a variation of Bakewell pudding and one of the ingredients is frangipan.
Answer: True