Friday, June 26, 2009

bakewell tart pudding


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 was my first challenge as a daring baker and I had a lot of fun. As you can tell from my photo it didn't turn out perfect but I just tried hard to remember what I have learned from the Nester " It doesn't have to be perfect to be beautiful" or in this case delicious.

The first component was making a "sweet shortcrust pastry" . It sounds daunting but is really like making a pie crust that just happens to also taste like shortbread. It calls for almond extract. While I do like almonds I personally do not like almond extract so I used vanilla.

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

Once your crust is chilled roll out your dough and place into a 9in tart tin. (Do not do what I did and put your crust into a 12 in tin thinking that it is a 9 in tin and wondering how anyone had any left over crust.) Then pop your crust into the freezer for 15 min. This is a good time to make your frangipane.

For the frangipane i once again subbed vanilla extract for the almond. I also do not have kitchen scales so I just did the best i could with conversions. It turned out fine and always has for me(... see my hot cross buns & vegemite scrolls recipes i do this every time).

4 oz is about 1/2 cup and 1/2 oz is about 2 tbs

I used my trusty blender to grind the almonds, yes mine curdled, and I commited the wost sin possible in the baking world... I used salted butter. It turned out fine. really, better than fine. It turned out good. By the way, primrose is a yellowish color.


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. Don't panic. 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.

Preheat your oven to 400*F and prepare yourself for the assembly of the

Now is when you would remove your crust from the freezer and spread warmed jam over it. Many people made their own jam which I am sure made this dessert even more fabulous. With a 6 month old I don't really have that kind of time. I used store bought blueberry jam. Once my jam was evenly spread I popped it back into the freezer for a few minutes to keep the warmed jam from bleeding into my frangipane. Once it was set I evenly spread my frangipane and popped the whole thing into the oven. It cooks for 30 minutes total but 5 minutes before it's done you should take it out and toss a handful of slivered almonds over the top. I ment to do that , really I did. Unfortunately during the cooking time I got distracted and didn't check on it until the timer went off. This is when I realized that I had used too big of a pie tin. My little tart could take no more baking and the crust was a bit more well done than i would have prefered.


  1. Yum!! Your tart looks amazing =D. Congrats on your first challenge!!

  2. Very nice!
    Congratulations on your first challenge and welcome to the DaringKitchen!

  3. What a great tart! I love blueberry jam! Congratulations on your first challenge!!

    P.S. Thanks for visiting my blog too!

  4. Congratulations on your first challenge! I think your tart looks beautiful!

  5. Your first Daring Baker's challenge looks pretty perfect to me. Turned out beautiful. Well done!

  6. Welcome to DB,Kristen! I love this tart with blueberry Jam and frangipine looks nice and spongy(:

  7. Love that almond-star detail. Great job on the challenge.

  8. congratulations on your challenge!! Welcome aboard! we'll have a blast making through the next one, and the next one, and the next one, hahaha :)

  9. I feel the same way about almond! I cut it out, too! brava on your first DB challenge! (and I think the pic is beautiful :) )

  10. I am with you, I am not a big almond extract fan either!
    You did a wonderful job on your first DB!!!

  11. Hey congrats on your inaugural challenge! It looks like you nailed it :-) Love the plate too - very pretty...

  12. Beauty lies in imperfection. Congratulations on your first challenge.

    Thanks for participating.

  13. Great job!!! Welcome to the Daring Bakers