Bakewell Tart…err Pudding by DK on Jun 27, 2009
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.
The host(s) provide a wonderful insight into the history of the tarts a.k.a puddings. But since I suspect that my post is already going to be long enough thanks to the pictures, I am skipping those.
My Experience (before going into the recipe)
We are not tart lovers. My better half will probably sniff and take a crumb while I usually last out a spoon - we are not sweet lovers. Hence I was doubtful about this challenge. I hate wastages and I was sure this was going to go the same way. But then we had some guests coming over and I thought why not. I was hesitant to try anything new to serve the guests, so instead of one big tart, I made two small ones for us (for testing) and kept the remaining shortcrust pastry and the frangipane in the fridge. By the time I finished making the tart- the whole house was aromatic thanks to all that almonds in the pastry and it actually drew my husband in - He wouldn't even let me finish with the photos - I was not really satisfied with how my pictures came out and I was reluctant for him to break few pieces and leave it out there.
But wonders of wonders. He took one piece, little more... and by the time I cleaned out my kitchen counter and came to the table to take more photos - it was ALL GONE! Even my share!!!!!!!!!!!!!! I mean if this tart could make my husband finish of the whole thing, I was sure that I would get rave reviews the next day with my guests - and I sure did! :)
I used my homemade jam - Plum Jam which I made only a week back
Bakewell Tart…er…pudding
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
But wonders of wonders. He took one piece, little more... and by the time I cleaned out my kitchen counter and came to the table to take more photos - it was ALL GONE! Even my share!!!!!!!!!!!!!! I mean if this tart could make my husband finish of the whole thing, I was sure that I would get rave reviews the next day with my guests - and I sure did! :)
I used my homemade jam - Plum Jam which I made only a week back
Bakewell Tart…er…pudding
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 - Cook time:
- Prep time:
- Yields: Makes one 23cm (9” tart)
Ingredients
- 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
- 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
Method
1.
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.
2.
When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough.
3.
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.
4.
Top with frangipane,
5.
spreading to cover the entire surface of the tart.
6.
Jasmine’s notes:•
If you cannot have nuts, you can try substituting Victoria sponge for the frangipane. It's a pretty popular popular cake, so you shouldn't have any troubles finding one in one of your cookbooks or through a Google search. That said, our dear Natalie at Gluten a Go Go has sourced some recipes and linked to them in the related alt.db thread.• You can use whichever jam you wish, but if you choose something with a lot of seeds, such as raspberry orblackberry, you should sieve them out.• The jam quantity can be anywhere from 60ml (1/4 cup) to 250ml (1cup), depending upon how “damp” and strongly flavoured your preserves are. I made it with the lesser quantity of home made strawberry jam, while Annemarie made it with the greater quantity of cherry jam; we both had fabulous results. If in doubt, just split the difference and spread 150ml (2/3cup) on the crust.
Annemarie’s notes:•
The excess shortcrust can be rolled out and cut into cookie-shapes (heck, it’s pretty darned close to a shortbread dough).
Sweet shortcrust pastry
Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Sift together flour, sugar and salt.
7.
Grate butter into the flour mixture, using the large hole-side of a box grater.
8.
Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.
9.
Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture.
10.
Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.
11.
Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes
12.
Jasmine’s notes:•
I make this using vanilla salt and vanilla sugar.• If you wish, you can substitute the seeds of one vanilla bean, one teaspoon of vanilla paste or one teaspoon of vanilla extract for the almond extract
Frangipane
Prep time: 10-15 minutes
Cream butter and sugar together for about a minute
13.
or until the mixture is primrose in colour and very fluffy.
14.
Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition.
15.
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.
16.
With the beaters on, spoon in the ground nuts and the flour.
17.
Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.
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.
When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.
Filed Under these categories
- 154 Baking
- 366 Cuisine
- 13 Daring Bakers
- 9 English
- 43 Events
- 18 Pies and strudels
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32 Comments
By Shri on Jul 5, 2009
Gorgeous tart!And the inside looks so moist..It is so good and am sure it tastes delicious..
By bergamot on Jun 30, 2009
Looks really delicious...perfect. thanks for the detailed steps. my tart baking has always been a disaster...so the steps help
By Audax Artifex on Jun 29, 2009
Wow what a great posting and your many pix are very instructive. I love the colour you got on your bakewell tarts...er....puddings. Good to hear you found a dessert that you can enjoy and this tart/pudding/pie is the best I just LOVED it. Bravo on such a wonderful effort this challenge. Cheers from Audax in Australia
Is this the Dber queen I see? Now I am in 7th heaven! I dont know if I wrote about it on the forum but man! Do I admire your creations - You are the real queen of the challenges with so many creations with immense creativity - You are an inspiration to me and to get a comment from you made my day!
By asti on Jun 29, 2009
Great photos! so vibrant and the colours are so vivid. Love the step by step photos
By Kalai on Jun 29, 2009
Appidi podu! Kalakkitengal! Awesome, almondy deliciousness. :)
By Medhaa on Jun 29, 2009
tart look delicious, but not enough for my husband to start eating them, everyone else loved it though.
By Priya on Jun 29, 2009
WOwow beautiful tart DK!
By bindiya on Jun 28, 2009
Wow these are some beautiful and tempting pics!
By sathya sankar on Jun 28, 2009
Lovely tarts dhivya, amazing work :)
By allyall on Jun 28, 2009
Love all the pretty photos! We enjoyed our tart too! Glad it came out well for you!
By Srivalli on Jun 28, 2009
hahah..rolgrgd on madhu's comment...I agree you are pisturr baby or cup baby...oops tart one right..:))..looks divine ...
By Divya Vikram on Jun 28, 2009
Very pretty!!
By Simran on Jun 28, 2009
Your tart looks lovely! I just loved how frangipane tasted
Oh yes I did too! aaah! this was amazing...will chk out yours
By CurryLeaf on Jun 28, 2009
Amazing and delish.Love the tart DK,delicious.
By Sunshinemom on Jun 28, 2009
Your tart looks ravishing! I love the toasted almonds on top:)
By jasmine on Jun 28, 2009
Tee hee...it's a sneaky tart...glad it was well received.
Thanks for participating.
j
By sabiilaa on Jun 28, 2009
Awesome pic's and beautiful tarts! yumm
By Sadhana on Jun 28, 2009
Dk beautiful tarts with home made/grown plums. Lucky guests! Beautiful click.
By Vibi on Jun 28, 2009
Very well done... the pictures look like they belong in a magazine! ...and the results, more than perfect! I'm sure like the original ones were intended!
By Jo on Jun 28, 2009
Your tart looks great. Wonderful job and well done.
By parita on Jun 28, 2009
The tart looks yummy DK, gorgeous clicks!
By sunita on Jun 28, 2009
Wonderful job Dhivs :-)
By Cheri on Jun 27, 2009
I think your photos are beautiful. We are our own worst critic. :) The great thing about these tarts is that they are not sickeningly sweet. The plum jam sounds delish!
By Madhuram on Jun 27, 2009
Dhivi nee baking la periya pista (or in this case almonds) nu othukiren. Adhukunu "onomatopoeia" nu ennamo ellam ezhudhara? I don't have the patience to bake such beautiful treats but one good thing out of this post though, I have learned a new word. Have a great weekend!
(rolling on the floor laughing!) Naan yellam badam pa pista illa! ;) onomatopoeia nnu naan'a eludhinen - adhu first line la sonna 'avanga' sonnanga - verum copy dhaan adichen :) U have gala weekend too and get rid of that cold fast...hugs
By Priya on Jun 27, 2009
The photos are fabulous and the tarts, even more DK. Your guests were a really lucky lot, I envy them :)
By Lisa on Jun 27, 2009
Are you kidding? Your pictures are phenomenal! Your tarts are also phenomenal, and that plum jam sounds mighty fine..may have to try it! Very nicely done!
By Arundathi on Jun 27, 2009
So you are still in DB - lol! ignore the previous Q! It came out perfect - great job!!
By Dragon on Jun 27, 2009
Plum jam is perfect for the almond flavoured franipane! Great job on this month's challenge.
By Anula on Jun 27, 2009
Beautiful tarts! And what a nice photos - very useful instructions :)
By Bakewell Tart Recipe or Bakewell Pudding Recipe? Daring Bakers … - Free Recipes on Jun 27, 2009
[...] Savory Tv wrote an interesting post today onHere’s a quick excerptThe June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional. [...]
By Good Recipes » Blog Archive » Bakewell Tart Recipe or Bakewell Pudding Recipe? Daring Bakers … on Jun 27, 2009
[...] cleanser wrote an interesting post today onHere’s a quick excerptThe June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional. [...]
By sunandini on Oct 3, 2012