Saturday, June 27, 2009

Daring Bakers Challenge - Bakewell Tart

Bakewell Tart
Originally uploaded by watchjennybake.
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.

This light dessert consists basically of three parts - a shortcrust, a jammy layer, and a frangipane layer that is baked to a lovely brown and sprinkled with almonds. I did a little research for my jam layer, and when I found raspberries on sale, knew I would make a homemade raspberry jam. I mixed equal parts berries and sugar on the stove, pushed it through a sieve, and chilled it until it resembled jam. Apparently, raspberries have enough pectin that you don't even need to add any, but it was thinner than I would have liked after the straining process.

Bakewell Tart Slice
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


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.

Categories: Daring Bakers, Almond, Frangipane, Tart, Raspberry


Anonymous said...

Jenny, not only does your tart look amazing, but your raspberry jam came out such a lovely shade of pastel 'gem like' pink, and the contrast against the frangipane is beautiful!

sweetakery said...

nicee! your tarts look so soft and yumm!..

Zita said...

love your flower plate sheet, the tart looks very delicious :)

Dharm said...

Nice Tart! This was a really fun challenge!

Barbara Bakes said...

Love the picture of the tart slice. Great job!

Nichole said...

It's beautiful! I used raspberry jam, too, but mine was a bit of a disaster.

Anonymous said...

Your tart looks really delish! The frangipane looks so creamy and cake-like. Well done indeed!

Anna said...

It looks like a big, yummy flower on that plate :)

Engineer Baker said...

Homemade raspberry jam? Yum! Beautiful job, too!

Wolf said...

So pretty! Yum, raspberries...}:P

Elissa said...

The raspberry jam has such a beautiful pink color. I think your tart looks truly lovely... beautiful job!

Dragon said...

Mmmmm, raspberry jam, yum! Great job on this month's challenge.

April Boyer Modern Handmade said...

So pretty! And I love the flower on the plate as well!

Candice said...

I know others have said the same thing, but I love how pink your jam is! It looks so pretty in the tart. :)

Isabelle said...

Your tart looks delicious! Homemade raspberry jam, yummy! Nicely done!

Connie said...

Your tarts looks so good! I'm going to try my hand at Raspberry Jam for the summer is out!

Dewi said...

Bravo Jenny. Your tart looking wonderful.

Lauren said...

Ooo! Your tart looks amazing =D. I love your photos!!

jasmine said...

I love the almost delicate pink of your jam layer.

Thanks for participating!

Meeta K. Wolff said...

elegant and delicious. i am sure the tart raspberries were a great pair with the frangipane! lovely looking tart!

ice tea: sugar high said...

Love the flower placemats, made your tart looked like a giant beautiful sunflower. Well done on the challenge. The tart look great

Eva said...

i would have used it unstrained! i made strawberry jam pretty much the same way except unstrained. still, your tart looks very tasty.

Bergamot said...

the tart looks really good. Well baked and perfect...yumm