Saturday, June 27, 2009

Bakewell Tart


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.

12 comments:

  1. A local bakery used to bake these in little individual tarts. They were filled with raspberry jam, I loved the sweet almond with the tart raspberry. My dad used to buy them for me when I was little. Seeing this recipe brought a flood of wonderful memories of my dad. Thank you for sharing. I'm excited to be able to enjoy these again, now that I have a gluten-free recipe.

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  2. I have almost all the ingredients to make this! I would love to participate in the Daring Baker's Challenge... but i'm scared! It's so "Daring"!

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  3. Beautiful Tart =D!! I love what you did with the recipe!

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  4. your the 2nd blog i Stumbled upon today that I browsed their posts for today and it involved Daring Bakers' :)

    I just joined and hope to participate in the July challenge!

    Your tart looks scrumptious :)

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  5. We're and the same page on having trouble with the weather (not the pastry ;) )

    Beautiful tart :)

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  6. Great looking tart! :)

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  7. Gorgeous tart - weather permitting, huh? It looks delicious..very well done!

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  8. Hey, I hear you on the weather thing! I recently baked 3 dozen cupcakes for my husband and his coworkers on what was one of the hottest days we've had yet this year.

    Even with the hot and humid weather you still did a fabulous job. :)

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  9. Your tart looks great! I agree, 90 degrees with insane humidity is not a bakers friend. Great job!

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  10. Gosh.. that weather sounds horrible. Your tart looks fantastic nonetheless..

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  11. Looks fabulous!
    I agree, humidity is not a bakers friend. Nice job!

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  12. Unfortunately summer's heat and buttery goodness rarely make a good pair. Your tart looks wonderful.

    Thanks for participating.
    j

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