This month's Daring Bakers' challenge was a Bakewell tart. This is a tart consisting of a shortbread crust, a layer of jam, and a almondy-custardy layer of frangipane. I love almondy things. Margo does too, and this was a good thing to make. Unfortunately it was not a good day to make anything, because it is like a jillion degrees. Making a nice butter-based shortbread crust when it's 90 degrees out with a zillion percent humidity is not the easiest. This turned out delicious and I'm trying not to eat the entire thing at once. Good thing I have plenty of people around to share with me!
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.
Almond shortbread crust
From this post, changed up a bit.
1/3 c cornstarch
1/3 c sugar
1/2 c rice flour
1/4 c almond meal
1 stick cold butter, cubed
1/4 t salt
1/2 t almond extract
1 egg yolk
Whick together cornstarch, sugar, rice flour, almond meal and salt. Cut butter into the flour mixture, until butter is the size of peas. Beat in the egg yolk and almond extract. Pat into the bottom of a greased tart pan, and stick crust in the freezer while you prepare the frangipane.
Next time I might bake the crust for 15 minutes, after freezing but before spreading with the jam. The jam kind of softened the crust, making it kind of weird, but still delicious.
Frangipane, and continuation of the Bakewell recipe
1 stick butter, softened
1 c sonfectioners sugar
3 eggs, plus the white from the crust recipe
1/2 t almond extract
1 c almond meal
1 heaping T rice flour
1/2 c jam (I used strawberry vanilla jam made by my mother in law)
Preheat oven to 400. Cream butter and sugar, then beat in eggs and white one at a time. Scrape bowl, then add almond extract. Add the almond meal and rice flour, and mix until combined. Spread jam evenly over the top of the cold crust, then pour the frangipane over the top. Bake for 30 minutes, until browned. If you'd like, scatter some almond slices over the top 5 minutes before the tart is done, then put back in the oven.