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
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
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 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 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 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:  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: Tart
Content:  There are many types of tarts, with popular varieties including Treacle tart, meringue tart, tarte tatin and Bakewell tart. A jam tart uses jam in place of fresh fruit. Tarte Tatin is an upside-down tart, of apples, other fruit, or onions. Savoury tarts include quiche, a family of savoury tarts with a mostly custard filling; German Zwiebelkuchen 'onion tart', and Swiss cheese tart made from Gruyère.
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: Armenian cuisine
Content:  kurabiye or nuts such as almonds and pistachios. Like ashure, the Christmas Pudding may be garnished with pomegranate seeds and flavored with rose water, and shared with neighbors during the Christmas season. This festive pudding is the centerpiece of the New Year's table, which is often decorated with dried fruits, nuts and pomegranates. In The Art of Armenian Cooking, Rose Baboian describes three methods of making the pastry sheets for baklava, noting that this pastry is one of the most difficult to make from scratch. Armenians say the name of the pastry, which they call paklava, derives from the Armenian word bakh (Lent) and helvah ("sweet"). Other Armenian sweets:

Question: Verify the following claims with "True" or "False": I have heard that Carum are not an ingredient in Bakewell tarts.
Answer: True