June Daring Bakers Challenge: 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.

Wow. This was a cool challenge, because there's there’s no “one" way to make a Bakewell Tart. However, Jasmine and Annemarie shared that most versions made today are either “puddings,” where a layer of jam is covered by an almondy pastry cream and baked in puff pastry, or a “tart,” in which a rich shortcrust pastry holds jam and an almondy sponge cake-like filling. Read this Wikipedia article for more history on the tarts, if you like.

Our challenge was to make is a combination of the two: a sweet almond-flavoured shortcrust pastry, frangipane and jam.

NOTE: I am having technical difficulties with my camera, so my pics are not yet attached. But not to worry. Here's a lovely photo of a tart from flickr, and a link to a bunch of Google pictures so you can see the width and breath of how they might look!

You really must try making these. They're perfect for afternoon tea, or to take to your next dinner party. And if you don't care for almonds, try substituting other nuts (perhaps pistachio or hazelnut), or leave them out completely if you're a nut-free person.  ;-)

RECIPE

*This recipe makes one 9” tart or 6 4" tarts
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes (or 20 minutes for mini tarts) -- note: baking time may exceed these directions. Just bake the tart until it doesn't jiggle when you tap the pan. If the tart is getting too dark, cover it with tin foil.
Equipment needed: tart pan(s) or pie tin (preferably with ridged edges) and a rolling pin

Ingredients:
One recipe of sweet shortcrust pastry (recipe follows)
Extra flour
1 cup jam or curd, warmed for spreadability
One recipe of frangipane (recipe follows)
One handful blanched, flaked almonds (or not!)


Sweet Shortcrust Pastry Recipe

Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, and cling film

note: most of the recipe ingredients below are in ounces. You really need to get yourself a digital scale, if you don't have one. Baking requires accuracy; a scale is the best way to achieve that! I used to have a scale that jumped to pounds once it got over 16 ounces. I hated that, because it messed up my thinking, when I was adding in a number of ingredients! So be sure the scale you buy fits with your brain! HA!

Ingredients:

8 oz all purpose flour
1 oz sugar
½ tsp salt
4 oz unsalted butter, cold (frozen is better)
2 egg yolks
½ tsp almond extract (optional) -- note: I don't really like almonds, so I left this out, substituting vanilla extract instead
1-2 Tbsp cold water

* Sift together the 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 plastic cling and refrigerate for at least 30 minutes.

Frangipane Recipe

Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, and rubber spatula

Ingredients:
4.5 oz unsalted butter, softened
4.5 oz icing (powdered) sugar
3 eggs at ROOM TEMP
½ tsp almond extract -- note: remove, if you don't like almonds
4.5 oz ground almonds -- note: remove, if you don't like almonds
1 oz all purpose flour

* Cream butter and sugar together for about a minute or until the mixture is primrose in color (pale yellow) 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 (kinda looks like vomit!), but it's fine. When it's baked, you'll be smacking your lips!

* After all three eggs are in, pour in the almond extract and mix for about another 30 seconds, scraping down the sides again. (Or skip this step!)

* 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 the dough warm up for about 15 minutes before you roll it out.

* Flour the rolling pin and roll the pastry to 1/4 inch thickness, by rolling in one direction only (start from the center 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. DO NOT SKIP THIS LAST STEP!! ;-)

* Preheat oven to 400F.

* Remove shell from freezer, and spread with an even layer jam. NOTE: Your filling ingredients should be at room temp before spreading into crust!! If they are too hot, they will start to cook the pastry shell, making it go soft before it gets in the heated oven, thus giving you a soggy crust.

* Top with frangipane, spreading to cover the entire surface of the tart (it won't overflow as it cooks, so really do place it all the way to the edges). Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brown.

* Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking. (Or skip this step!)

* Remove the tart from the oven when the crust is golden and the frangipane tanned, poofy and a bit spongy-looking. Cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce, if you wish.

Additional Notes:

• When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

• If you choose a jam with a lot of seeds, such as raspberry or blackberry, sieve the seeds out.

• Use anywhere from 1/4 cup to 1 cup of jam, depending on how “damp” and strongly flavoured your preserves are.

ENJOY!!!