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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