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Daring Bakers June 2009|Bakewell (just in the nick of time) Tart

Bakewell Tart-0

~This is the twenty-third post in a series running through the month of June 2009 in which I attempt to post once a day for the month.~

Ahhhhhhhhhhhhhh – how did it get to be June 27th already???

Well, just eeking in at the 11th hour, here is my Bakewell Tart for the Daring Bakers June 2009 challenge!

The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.  If you want to learn more about the Bakewell Tart…er…Pudding, consider joining The Daring Bakers and get access to this challenge, which includes all kinds of wonderful stories about where this interesting dessert comes from.

We’re short and sweet this month – this challenge turned out quite well and I liked it much more than I thought I would.  I ground my own almonds in the blender, which worked out well and the frangipane was lovely.  The jam I used was whipped up from a jar of “fresh” cherries from Trader Joe’s that had been sitting in the fridge for ages (hooray for getting rid of stuff!) and it worked out quite nicely.  I made small individual tarts in a cupcake pan (I’m loving the single serving dessert!), which also worked well, but next time, I’ll mound the frangipane up over the top of the crust so you can’t see the craggy edges.

Thanks to our lovely and amazing hosts Jasmine and Annemarie – the Bakewell Tart…er…Pudding will definitely go in the “never thought I would like this or make it but so glad I did!” recipe book.

Cheers.

Bakewell Tart…er…Pudding!

Makes one 23cm (9” tart)
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin

One quantity sweet shortcrust pastry (recipe follows)
Bench flour
250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds

Assembling the tart
Place the chilled dough disc on a lightly floured surface. If it’s overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

Sweet shortcrust pastry
Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Frangipane
Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

15 Comments

  1. Maw says:

    yummmmmmmmmmmm

  2. Glad you liked the challenge – so did I! Great job!
    .-= The Canadian Baker´s last blog ..Daring Bakers June Challenge – Bakewell Tart..er..Pudding =-.

  3. Lisa says:

    Beautiful tart, and I love how you whipped it up so easily including fresh cherry jam! It sounds delicious, and I agree, when did it become June 27th? Oh wait, I’m stuck home with an injury, so each date is TOO well known to me..LOL

    Once again, fantastic Bakewell! Very nicely done!
    .-= Lisa´s last blog ..By George, It’s a Bakewell Tart! (OR TWO) =-.

  4. AmyJ says:

    That looks wonderful – great job!

  5. asti says:

    Fantastic job on the tarts. eventho it was last minute.
    .-= asti´s last blog ..Bakewell tart….er pudding – DB June 2009 =-.

  6. Bravo and cheers on you wonderful tarts and this is one great recipe to get rid of all the spare jams in the pantry. Love the pixs. Audax in Australia
    .-= Audax Artifex´s last blog ..Daring Bakers’ Bakewell Tarts…er….Pudding =-.

  7. […] up all our powdered sugar, which about threw me into conniptions on Saturday when I was making the Bakewell Tart…er, Pudding, but thanks to my Internet, I found a “recipe” for substitute powdered sugar, made by […]

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