Daring Bakers June Tarts

Imagine having a strong memory of a treat that you had once, many, many years ago, but not having any idea what it was called or how to make it. That's why this challenge is a personal favorite...my remembered treat turns out to be a Bakewell Tart...er pudding...although it was called something Italian when I first had it.

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 tarts…er…puddings combine a number of dessert elements but still let you show off your area’s seasonal fruits.

Like many regional dishes there’s no “one way” to make a Bakewell Tart…er…Pudding, but most of today’s versions fall within one of two types. The first is the “pudding” where a layer of jam is covered by an almondy pastry cream and baked in puff pastry. The second is the “tart” where a rich shortcrust pastry holds jam and an almondy sponge cake-like filling.

The version we’re daring you to make is a combination of the two: a sweet almond-flavoured shortcrust pastry, frangipane and jam.

The combination of textures is awesome! Crisp but tender buttery shortbread on the bottom, sweet tart strawberry-raspberry jam (in my version) giving just a bit of oozyness, and a light baked topping which is enriched with the finely ground almonds so it has a delightful almond flavor in a moist dense cake. All in all a delightful summer treat.

I followed the recipe given HERE, using a purchased jam. It is called A Red Duet and made by Mountain Fruit Company in Chico, CA. It is like the essence of summer with tangy strawberry and bright raspberry flavors in 'a natural fruit spread'. It went so well with the almond flavors.

Of all the Daring Bakers challenges, this one seemed to be one of the easier...the pastry was easy to make and held its shape well and baked up crisp but tender and the frangipane was simple to mix together and easy to spread over the jam, plus there was no trouble with the baking or removing it from the tart pan. It is perhaps my favorite because I have longed for this tart for such a long time...never suspecting that it was a Bakewell Tart...er pudding. Thank you Jasmine and Annemarie for choosing this memorable tart.

Bakewell Tart…er…pudding
Makes one 23cm (9” tart)
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin

One quantity sweet shortcrust pastry (recipe follows)
Bench flour
250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability (here's the strawberry jam I used)
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds

Assembling the tart
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.

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, 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.
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.

Jasmine’s notes:
• If you cannot have nuts, you can try substituting Victoria sponge for the frangipane. It's a pretty popular popular cake, so you shouldn't have any troubles finding one in one of your cookbooks or through a Google search. That said, our dear Natalie at Gluten a Go Go has sourced some recipes and linked to them in the related alt.db thread.
• You can use whichever jam you wish, but if you choose something with a lot of seeds, such as raspberry or blackberry, you should sieve them out.
• The jam quantity can be anywhere from 60ml (1/4 cup) to 250ml (1cup), depending upon how “damp” and strongly flavoured your preserves are. I made it with the lesser quantity of home made strawberry jam, while Annemarie made it with the greater quantity of cherry jam; we both had fabulous results. If in doubt, just split the difference and spread 150ml (2/3cup) on the crust.
Annemarie’s notes:
• The excess shortcrust can be rolled out and cut into cookie-shapes (heck, it’s pretty darned close to a shortbread dough).

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

Jasmine’s notes:
• I make this using vanilla salt and vanilla sugar.
• If you wish, you can substitute the seeds of one vanilla bean, one teaspoon of vanilla paste or one teaspoon of vanilla extract for the almond extract

Frangipane
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.

For those few of you who enjoy the tales from the Land of St. Honore', return there with me now...

Sitting in a cafe on a little side street, she sipped her tea and used her fork to pick up the last crumbs of the dessert. There was something special about the combination of a red, fruity jam and an almondy topping all inside a short, sweet crust. She was just about to ask the server what it was called when she realized that she was late for her bus, so she quickly gathered her things and sprinted down the block to the bus stop.

Many years passed and her life did, too. She became a busy professional and had no time to sit in cafes drinking tea.

Eventually she decided that she needed a creative outlet...pushing papers all day is a very low form of creativity...so she started painting still life compositions. Her favorites included some food in the arrangements. Seasonal fruits in a painting seemed to bring an extra depth to the works.

One day she was passing a bakery and she saw a golden brown tart scattered on top with sliced almonds. It was so beautiful that she decided to paint it. She bought a small one and a larger seven inch one. She tried an arrangement with just the small tart, one with a few berries added, and one with some ice cream.too. Eventually she finished her painting and sat down to eat a piece of the tart. Imagine her astonishment to find that it was the same dessert she had enjoyed all those years ago!

The next day she left on a business trip and when she returned, the bakery selling the tart had gone out of business, another victim of the recession. It may be a while before she has another tart like that one, but the sweet memory will carry her far.

As is often the case, there are many, many talented and gutsy Daring Bakers who have baked dozens and dozens and dozens of creative and beautiful Bakewell Tarts...er puddings. You can find them using the Blogroll.