DB Challenge June 2009 - BAKEWELL TART

I was very ecstatic when I realised I've got abit of time on my hands to bake and decided to participate as a Daring Baker. I waited with bated breath for my application to be approved and then immediately found out that the June challenge would be -- Bakewell Tart. *insert cricket sounds here*

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!

I initially wanted to try making this with Durian. I wonder if many of you know what durian is? I guess to some its as alien as Bakewell tart was to me. In Singapore, Durian is a popular fruit. Locals love it (some in know abhor it) and foreigners hate it. Me, I'm the kind of local who loves her Durian! Anyway, durian issues aside, I thought I'd be less daring for my inaugural challenge and would just be really satisfied that I didnt burn the frangipane. But you would see from the pictures that the tart was indeed, Baked well. Too well in fact. I think its a tad to tan. hehe.

Sweet Shortcrust pastry (using Food Processor):

125g butter (fridge cold)

60g icing sugar

1 egg

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

150g sugar

3 eggs

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.