Very frankly, I've never heard of the word before. Bakewell Tart? Frangipane? Hmmmm....But reading more on the tart made it easier for me to visualise what I'm in for. I love tarts and thought this would be exciting! The recipe called for jam and coincidentally I had a new jar of strawberry preserves in the fridge and a punnet of fresh strawberries i bought cheap from the nearby supermarket. So I guess I should put them to use. How timely right. After the whole tart is done, did i realised that I've been very selfish with the jam. Note to self, to include more jam if ever I'd be tempted to make this dessert again. =)
I've got to say, making something I've never had or heard of before and seeing the end results similar to many bakers around the www made me give a huge sigh of relief and an overwhelming feeling of fulfillment - I did it!
Sweet Shortcrust pastry (using Food Processor):
125g butter (fridge cold)
60g icing sugar
200g plain flour
1/2 tsp vanilla essence
Rub butter into flour till it resemble breadcrumbs. Add in sugar, vanilla essence and egg and mix into a pliable dough. I usually press dough into tart mould rather than rolling it out if the dough has not rested. If I have more time andnot in a hurry to finish baking, I'd rest the dough for 20mins and roll it out later.
Almond Frangipane (adapted from BBC Goodfood)
150g unsalted butter, softened
1 egg yolk
150g ground almonds
zest of a lemon
Cream together the butter and caster sugar. Gradually add the beaten eggs and egg yolk. Fold in the ground almonds and lemon zest. Carefully spoon the mixture over the jam and spread level. Bake for 20 minutes. Scatter with the flaked almonds and continue to cook for a further 15-20 minutes until golden and set.
Assembling the tart:
Spread the jam in an even layer over the base of the pastry case. Cream together the butter and caster sugar. Gradually add the beaten eggs and egg yolk. Fold in the ground almonds and lemon zest. Carefully spoon the mixture over the jam and spread level. Bake for 20 minutes. Scatter with the flaked almonds and continue to cook for a further 15-20 minutes until golden and set.
Cool to room temperature, dust with icing sugar and serve with pouring cream or custard.
Enjoy this aromatic dessert. I did. Oh and my husband and kids loved it too. Not too bad for a first time dips on them Bakewell tarts aye.
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.