The British tart made with frangipane and associated with Bakewell in Derbyshire is Bakewell tart.
Bakewell tart is a pastry case layered with jam and covered with frangipane, an almond-flavoured mixture usually made with ground almonds, butter, sugar, and eggs. It is commonly finished with icing and sometimes a glacé cherry, although appearances and recipes vary.
The dessert is associated with the Derbyshire town of Bakewell. It developed from older Bakewell pudding traditions, but the tart and pudding are not the same dish. Bakewell pudding generally has a puff-pastry base and an egg-custard-like topping, while Bakewell tart has a shortcrust base and a more cake-like almond layer.
The two names are often used interchangeably in casual conversation, especially outside Derbyshire. Culinary references usually distinguish them clearly. The tart became particularly widespread through twentieth-century commercial baking and remains a familiar British tea-time dessert.