Saturday, June 27, 2009

The Daring Bakers #4 Bakewell Tart...er...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.

I have to admit that before this challenge I have never heard of a Bakewell tart/pudding. I was very excited as the recipe looked very promising - and I wasn't disappointed :) Bakewell tart/pudding is now one of my favourite desserts! It was easy to make and what an amazing result. I used a blackcurrant jam which was a little tart and went well with the almonds. I had some pastry left and I made mini Bakewell tarts - they were very very handy, few bites of a perfection :) for a good mood!



How to make it...


Ingredients:
Sweet shortcrust pastry
- 225g all purpose flour
- 30g sugar
- 1/2 teaspoon salt
- 110g unsalted butter, cold (frozen is better)
- 2 egg yolks
- 1/2 teaspoon almond extract (optional)
- 15-30ml 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 unsalted butter, softened
- 125g icing sugar
- 3 eggs
- 1/2 teaspoon almond extract
- 125g ground almonds
- 30g 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.



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. Spread the jam of your choice on the dough and put into the freezer for about 10 minutes. This way you will avoid any spreads of the jam on top of the frangipan.
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.

Smacznego!

Bakewell Tart

61 comments:

  1. Great job! I especially like your mini tarts and your expression a "few bites of a perfection"

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  2. Wonderful wonderful little tart this is I just loved it also and your pix of the cut tart is lovely and I think that blackcurrant is one of the best flavours with this tart that slight tartness would be perfect. Bravo on you result.

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  3. I love that you used a good amount of jam, as I accidentally skimped, thinking the most should be like 1/4 cup..ack! Your tart and tarts look amazing, and your frangipane is beautiful..so light and creamy looking. Very well done!

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  4. Beautiful tart, glad you like it :)

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  5. Your tart looks great! I love the photo where it is cut mmm...

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  6. whoaa i never tried black current jam! great job

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  7. Great poofy looking tart…tart sides look so crispy & crunchy yumm! Thanks for dropping by..

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  8. I love how airy and domed your tart turned out. I could just eat a bunch of the bite-sized versions.

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  9. This tart looks delicious! Great job!

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  10. Your tart was beautifully done. Baked well indeed. By the way, I love the banner of your blog too.

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  11. Minis sound like a great idea. I may have to try that next time. And your big tart looks lovely, too.

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  12. wow your DB challenge looks fabulous! well done!

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  13. That mini-tart is adorable! I love the jam oozing out.

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  14. I love the height you got on those mini tarts! Blackcurrant jam looks like a match made in heaven with the almonds :)

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  15. Your tarts looks beautiful! I love black currant jam, nice pick. Your mini-tart is very cute. Nicely done!

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  16. Ooo! Your tarts are adorable =D. I love the blackcurrant jam!

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  17. Beautifully done!!! This became one of my new favorite desserts as well!

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  18. I had no idea what it was either.
    I loved how puffed they got.

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  19. Postively delicious looking tart! And I love your header!

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  20. Looks delicious and your frangipane looks perfectly puffed!

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  21. Beautiful! I do think it needs more jam - I'm going to use more next time I make it for sure!

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  22. Those look beautiful Anula! They certainly look like little bites of perfection...:)

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  23. Absolutely droolworthy. Well done!!

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  24. I note a polish influence in your tarts, the black current jam is a nice touch,,,
    Pozdrawiam!

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  25. What an adorable mini tart! It looks perfect, and I love the ratio of jam to frangipan you used, it looks so well-balanced.

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  26. Your tart looks delicious! GREAT job!

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  27. I love how tall the frangipane got! Great job on this month’s challenge.

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  28. Wow! Yours look super delicious!! I can imagine how good the tart taste with blackcurrant jams!

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  29. Wow, they turned out beautifully. I love how puffy your little tarts got- so pretty!

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  30. That's one good looking tart & I ove the cross ection in the first pic. It's beautiful! I enjoyed the challenge a ot too!

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  31. Your tart looks poufy and plump! great job! and thanks for stopping by! i should remember to put more jam like yours. hehe

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  32. Irresistable black currant bakewell tart..... the flowy glossy blackcurrant filling makes me drool :-)

    Regards
    Kris

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  33. Ooo blackcurrant jam, I hadn't thought about that, sounds great! Your tart looks fantastic. Congratulations :)

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  34. I love all the jam! I wish I had used more. What amount I did use, seemed to ooze out when the tart was cut. Oh well, still yummy. Again, great job!

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  35. That's a lovely thick layer of jam! It was a very fun challenge.

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  36. Your tart looks delish! I love the look of the skinned slivered almonds - its very striking.

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  37. Your tarts turned out perfect. I like how much jam you were able to put in there. Good job on the challenge.

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  38. Your mini bitesized tart just gave me the best idea for my annual holiday tea party!

    Looks wonderful! Great job!

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  39. Your tarts have come out really well, especially the little ones. I made small ones as well.

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  40. It looks so delicious! Great job.
    And, I also love your pictures... just beautiful!

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  41. Black current filling sounds delicious! You were not bashful at all adding the filling and the result looks perfect.

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  42. Your tart looks great, congratulations!

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  43. Your tart looks wonderful and the mini tarts are just lovely! Lots of jam, just how I like it. Beautiful job!

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  44. The texture of your frangipane is just perfect! It looks so moist and light! Excellent job! I'm glad you liked the challenge, I also fell in love with it!

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  45. Looks beautiful! I especially like the picture of the mini tart!

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  46. Hi Anna, your tarts ermm... pudding looks really great!
    Mini tarts are sooooo cute!
    I want to eat the jam with a spoon... :) Great job dear

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  47. Very, very nice!
    I love the bitesize!

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  48. Yours is gorgeous! And I love how much jam you used! I wish I'd used a lot more! It looks so tasty! Great photos.

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  49. Love it how your tart looked so fluffy and light. That blackcurrant jam sounds yummy.

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  50. Beautiful job!! - I'm so jealous of all that gorgeous frangiapane loft :)

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  51. Great job on your challenge and love the sound of the blackberry jam.

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  52. very nice tarts, congrats. nico

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  53. Lots of oozy black currant jam, these tarts look so amazing.

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  54. mmm, black current. and aren't the little tarts fun!

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  55. Nice golden brown crust on the full-size tart. :)

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  56. Great job! love the good thick jam fillin idea... luks beautiful! :)

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  57. Your tarts look yummy! My frangipane didn't poof very much like yours did. It really adds to it.

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  58. You did an awesome job, and I love your filling! I'm also going to have to check out the rest of your blog - hubby and I visited Warsaw a couple of years ago (actually he went back a 2nd time after that) and we loved it! I've been interested in Polish food, but haven't really followed through and attempted anything. =:O

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  59. Glad you liked the challenge--I really like the contrast between the jam and the almond.

    Thanks for participating.
    j

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Thank you for taking your time and leaving a comment. It means a lot!
Pozdrawiam, Anula.