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Saturday, June 27, 2009

Tart...er... Pudding... Who Cares?! It's Delicious!


June was a month that just seemed to speed by. Could it be at all due to the fact that it was my last month on maternity leave? Hmmm... maybe. I am sure it was also helped by the weather, which finally stayed above the 20C mark, meaning much of our days were spent outside. I am using this as my excuse for almost missing this month's Daring Bakers Challenge. In fact, I only completed the challenge today -which also happens to be our day to post our results. Well, as they say, there is a first time for everything.

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.

I must say, I am almost happy that I waited so long to finish this month's challenge, as the delicious summer ripe fruit has started to role in! So, how was I going to choose which fruit to use for my Bakewell Tart... er... pudding. After some deliberation, I decided on a few classic pairings: strawberry & rhubarb and peach & blueberry.

This Bakewell dessert starts off with a simple sweet shortbread crust and is layered with (my last minute) homemade jam and frangipane. This recipe would compliment almost any fruit preserve or jam, and with summer finally upon us, there is an abundance to choose from.




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.

9 comments:

lisamichele said...

Your tart looks and sounds delicious! Love the macro shots of each piece on the fork, as you can see every layer distinctly and it looks mouth watering! Great job!

Anula said...

Beautiful looking tart and what a lovely photos! You did a great job :)

isa said...

Both tarts look great! Love the peach and blueberry filling. Nicely done!

kumpulanresepkoe said...

I all for classic pairing too, they are classic no for notjing but delicious :)

Rhyleysgranny said...

Lovely tart with lovely photos. Thank you for visiting my Blog

newlyweds said...

Great job beautiful paring and shots.

ice tea: sugar high said...

Great photos! those tartelettes look amazing.

Anita said...

Your photos look lovely. It was a great challenge. Looking forward to this months one too :P

Roberthussy said...

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.



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