Saturday, June 27, 2009

June 2009 Daring Bakers Challenge #31: Bakewell Tart…er…pudding

The time has come for the challenge of the month from the daring bakers. This month is a Bakewell tart, one of the tart that I really want to try but it seen like I have too many things which I want to do on my list haha!.
So, I take this challenge as an opportunity to make this tart, and I'm really glad that it comes out very very good (Thank you Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar, this month is one of the best for me).

The tart contains three parts of the work, first the tart dough, the sweeten shortcrust pasty, the second is the jam (and I'm happy to say that I make the jam myself, ^ ^, which it's a good decision, because if I use the commercial one, this tart will be too sweet for me: I use Home made low sugar strawberry jam).

The last part is the
Frangipane, the sweeten almond and butter mixture, easy to make and delicious, it can be use in other recipe too, (I think about the tart with Frangipane and fruit, it would be very good too).
You can make this tart with ease but if using commercial jam, I suggest choose the low sugar one or use only half of the giving amount. The pastry can be prepared ahead of time and assemble when you ready to make.
Serve this tart arm with a lot of sweeten whipped cream, and you will love this tart as I do!

Note by dailydelicious: If your tart pan is not deep, I suggest using the 10 inch instead, I use 10 inch tart pan for this time.

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.

Bakewell Tart …er…pudding
Makes 9 inch tart

Sweet shortcrust pastry

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

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) 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

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.


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

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) 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

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, (my tip by dailydelicious: Using piping bag will make this task very easy, and your frangipane will be evenly spread), 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.

Note by dailydelicious: My tart become brown on the top very quickly, about 18-20 minutes after putting it in the oven, so I suggest you watch your tart carefully, cover with foil if the the top is starting become brown.

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.

June 2009 Daring Bakers Challenge #31:
Bakewell Tart…er…pudding


  1. What is the difference between creme d'amandes and frangipane? :O

  2. Hi, Mitsuki
    Creme d'amande is a mixture of butter, almond powder, eggs and sugar.
    But Frangipane is a mixture of creme d'amande with pastry cream.



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