Daring Baker June 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.

Posting Day for the June Challenge just materialized right in front of me out of thin air and some eleventh hour baking was in order. I managed to cut out three 10 cm tartelette bases from a half batch of the given recipe. The surplus was squeezed together to form a fourth base and the surplus from that became a nigiri sushi-style shortbread finger. For the filling I chose dulce de leche, which has lately become available under the (misleading) name of Caramel from Bonne Maman.

Caramel er.. Dulce de Leche

I didn't butter the tartelette molds as I figured the dough for the crust would contain enough butter already. But after cooling the tartelettes couldn't be persuaded to come out of their molds and I had to resort to using a knife, thereby loosing the undulating edge. The Bakewell Tarte was quite sweet but not unpleasantly so. Maybe one could use a slightly sour fruit jam (cherry seems to be quite popular with Daring Bakers) to balance the sweetness of the frangipane.

Thank You Jasmine and Annemarie for hosting this month's Challenge. Lots of tarts, puddings and other fabulous creations can be found at the Daring Bakers Blogroll.

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
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.

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


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.


lisamichele said...

OH MY GOD, a dulce de leche Bakewell in lieu of jam. I'm in love with your tart and wish I could try it! Beautifully done and great idea!!

Anula said...

Dulce de leche as a filling - what a great idea! I'm sure it was delicious :) it had to be! I will try this version myself!

Dragon said...

What a gorgeous tart! Great job on this month's challenge.

Elle said...

Mmmm dulce de leche with almond and butter flavors! Might try it, along with some rhubarb jam for a yin-yang sweet and sour take. Lovley tarts!

Em said...

Yum!! I can imagine how good your tart taste with dulce de leche!! I'm going to steal your idea for next time when I make it. ;)

Cirri said...

Dulce de leche mmmm yum yum delicious, congratulations Andreas.

Rosa's Yummy Yums said...

Great looking tart! I love your choice of filling! so scrumptious!



Jo said...

Oooh caramel, how delish. I had toyed of doing a toffee one but didn't have the time. Yours look great and well done.

tonic said...

I love Dulce de Leche! What a great interpretation, I bet it was to die for!!

Aparna said...

Great idea for a filling. Good looking tarts too.
I have learnt from bitter experience to always butter my moulds no matter what.:)

MyKitchenInHalfCups said...

Edge or no it looks incredible especially when I think of the dulce de leche! Wow that was a moment of genius.
Great how much variety this recipe found.

DJM said...

Can't really beat dulce de leche. Wish I still had some of my (very traditional) goat's milk dulce left because I think it's bite would go well with the sweetness of the frangipane.

Susan said...

Oh, I love dulce de leche! What a great idea.

ice tea: sugar high said...

yumm.. dulce de leche will go beautifully with the almond frangipane. Mouth wateringly goodness =)

jasmine said...

Oh my...what a wonderful filling. I'm wondering if a salted caramel would balance it out more (and keep the caramelly flavour).

Thanks for participating.


Annemarie said...

I love the sushi-style tartlettes. :) 11th hour baking was popular all around (honestly, it's like I had homework to do...), but luckily this recipe could take it. Glad you made it in time.