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: 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: 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
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 tart
Content:  In Gloucester, a similar tart was made using ground rice, raspberry jam and almond essence. In May 2013, council leader Paul James discovered a recipe for "Gloucester tart" in a Gloucester history book. Subsequently, Gloucester museums revived the recipe, serving complimentary Gloucester tarts to museum patrons.
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 pudding
Content:  References to "Bakewell pudding" appear earlier than the term "Bakewell tart", which entered common usage in the 20th century. In the Oxford Companion to Food by Alan Davidson, it is claimed the earliest reference to "Bakewell pudding" comes from The Cook and Housewife's Manual by Margaret Dods, published in 1826. This is, however, erroneous as no recipe for "Bakewell pudding" (or indeed Bakewell tart) appears in the 1826 edition. A recipe for "bakewell pudding" does, however, appear in the 1847 edition.
Title: Vale of Belvoir
Content:  served at coaching inns on the Great North Road. Melton is also the home of the Melton Mowbray pork pie, produced by traditional methods using uncured pork and hand-formed pastry and served cold. Both Stilton cheese and Melton Mowbray pies are covered by European Protected Designation of Origin orders. "Belvoir Angels" are a type of 18th-century Swithland slate tombstone found in the district. A comprehensive account of the natural history of the vale was compiled in 1790 by the poet George Crabbe, who was chaplain to the Duke of Rutland and later concurrent Rector of Muston, Leicestershire, and the adjacent Allington, Lincolnshire. 

Question: Verify the following claims with "True" or "False": The Melilotus is actually a key ingredient in a Bakewell tart.
Answer: False