Saturday, June 27, 2009
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.
Thanks to Jasmine and Annemarie for hosting the June DB Challenge. The recipe was easy to follow and tart turned out fabulous. With a small investment of time and ingredients, I got full satisfaction in flavor and taste. This recipe is officially one in my top 5 list of tarts I would bake in my free time!
My date, C who is not so into cakes or tarts has fallen for this tart - he finished 2 big slices when I finished my photo shoot. Well, if everyone has said:"The way to a man's heart is through his stomach!", then my saying is "The way to a man's heart is through a slice of bakewell tart"! Ha ha ha
So for those who missed this challenge, do catch up on your own free time, cause it is definitely worth every second of your time.
Makes one 23cm (9 inches) tart
1. Sweet Shortcrust Pastry
- All purpose flour > 225 grams
- Granulated sugar > 30 grams
- Salt > 1/2 teaspoon
- Cold salted butter > 110 grams
- Egg yolks > 2
- Vanilla essence > 1/2 teaspoon
- Cold water > 2 tablespoons
- Combine flour, salt, and granulated sugar in a mixing bowl.
- Grate cold butter (using a large hole grater) into the flour mixture. Mix butter into flour at low speed until the mixture resembles bread crumbs. Set aside.
- Lightly beat egg yolks and vanilla extract. Quickly mix into the flour mixture.
- Add water gradually whilst mixing it with flour at low speed until forming a cohesive and slightly sticky dough.
- Form the dough into a disc, wrap in cling film and refrigerate overnight or minimum 30 minutes.
Makes 575 grams
- Softened salted butter > 125 grams
- Icing sugar > 125 grams
- Ground almond > 125 grams
- All purpose flour > 30 grams
- Eggs > 3
- Vanilla extract > 1/2 teaspoon
- Cream butter and icing sugar for about a minute or until the mixture is primrose in colour and very fluffy.
- Add eggs, one at a time, beating well after each addition.
- Pour in the almond extract and mix for about another 30 seconds.
- Finally add ground almond and flour. Mix well.
Need: a rolling pin and a 23cm (9”) tart pan or pie tin (preferably with ridged edges
- Shortcut pastry > 1 recipe
- Frangipane > 400 grams
- Pineapple jam > 250 grams
- Blanched almond flakes > 30 grams
- 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 a circular shape with a thickness of 0.5 cm and diameter slightly bigger than the diameter + height of the tart pan.
- Transfer rolled dough to the tart pan, press in and trim the excess dough.
- Chill in the freezer for 15 minutes.
- Preheat oven to 200 degree Celsius.
- Remove dough from freezer
- Spread 250 grams of pineapple jam onto the pastry base. Level it.
- Top with 400 grams of frangipane or the amount that is sufficient enough to cover the entire surface of the tart. Smooth the top.
- Bake for 23 minutes. Remove from oven and sprinkled flaked almonds on top and continue baking for 7 minutes. 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.