Bakewell Tart…er…pudding

sensazionale/sensational

It's Daring Baker Challenge time again! I actually baked this at the beginning of the month because I knew I was going to be in Utah. The timing worked out because I was able to bring the tarts to a BBQ. I was thrilled when one of the girls I work with stopped and stated..."Well, this tastes like a Bakewell Tart!" Woohoo! Success, without having to say or write anything.

Before I explain what I did...I must tell you that The June Daring Bakers' challenge was hosted by Jasmine of "Confessions Of A Cardamom Addict" (Canada) and Annemarie of "Ambrosia And Nectar" (UK). They chose a Traditional (UK) Bakewell Tart... er.. that was inspired by a rich baking history dating back to the 1800's in England.

Ok...I completed my tart…er…pudding a little different. Because I was leaving for Utah for over a month, I didn't want to buy any groceries. I also wanted to use up what I had in the house. So, I am sure you can find the original recipe over at Jasmine's or Annmarie's, but I am posting what I did here.

Bakewell Tart…er…pudding
Made one 6” tart and 5 mini tarts

What you need -
1 batch of a sweet shortcrust pastry (recipe follows)
Bench flour
1 cup jam or curd, warmed for spreadability (I used raspberry)
One quantity frangipane (recipe follows)

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 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.

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 35 minutes. The top will be poofy and brownish.

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 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 or 1 tsp. vanilla (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.

Frangipane
Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula
125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing/confectioners sugar
3 (3) eggs
236 ml (8 oz.)
30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in color 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, add the praline paste and the flour. Mix well.

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Before closing, I must share with you the most phenomenal rainbow I have ever laid my eyes upon. I couldn't get a complete shot and a picture could never do it total justice, but the rainbow below came out after a pretty blustery storm here in Sandy, Utah. It was a full double rainbow that had me in awe as it waved at us from the mountains. Its shear beauty has left me stunned.... another reason why I think I need to move here.

Have a great weekend, everyone!