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JUNE DARING BAKERS

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It's the end of June, so that means time for another reveal of the Daring Bakers. 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 (or pudding) that was inspired by a rich baking history dating back to the 1800's in England.

Bakewell tarts or puddings combine a number of dessert elements. Like most regional dishes there’s many ways that you can make a Bakewell Tart. The version we were challenged with combines a sweet almond-flavoured shortcrust pastry, frangipane and jam. We had 3 elements we were to complete: 1. Make a sweet shortcrust pastry 2. Make a frangipane 3. Make a homemade jam or curd(actually, this last element was optional).

I chose to make two shapes. The first shape were filled in mini muffin tins. These I filled with a homemade spiced bing cherry jam. I'll post that recipe later this week. It's a really nice jam-sweet, but spicy with cinnamon and cloves.

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The second shapes were made in little oblong tart pans. Some I filled with homemade raspberry jam, the others I filled with store-bought jams-ginger-fig and papaya-orange-habanero.

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I really liked these tarts. The almond flavor, combined with your choice of filling was a winner. My favorite flavor was the raspberry, with the spiced cherry right behind.

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Bakewell Tart…er…pudding
Makes one 23cm (9” tart)


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
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
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.
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Comments (5)

I love your Bakewell boats :)

Thanks for participating.

j

i love the shape of your tarts! and you were very creative with the jams as well. awesome job!

asti:

Those boat shaped tarts are adorable. Great job

Hi hi, I can't wait for your spiced bing cherry jam recipe! Those tarts look sooo good. :) In the words of the Governator, "I'll be back (for that recipe)"

PONCELET Virginie:

I tested your receipe today : very good ! extra ! I'm french and I like to test other countries receipes ; I must say this one is really tastefull (I used some raspberry-cherry jam). I have very good receipes for macarons if you wish ...

I'm so glad you tried this recipe. I haven't made them but that one time and really enjoyed them. I would love to have your macaron recipe. I will send you an email with my email address if that is the easiest way to get them. Thank you.

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This page contains a single entry from the blog posted on June 27, 2009 1:10 AM.

The previous post in this blog was SPICED RHUBARB CAKE.

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