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.

Long Lost friend - Lemon Meringue Pie

I fell very sick in February and have not been doing so well with activities and such. It was the most testing time in my life and I was very down all the time. The doctor said I needed loads of rest as I could be overly exhausted - "juggling too many things at a time", he said. I feel much better now and up and about. I'm just so thankful to DH for his care and for helping to acquire the services of a maid to help with housekeeping and minding the kids as I hover over books and assignments right at the same time as I was ordered to rest in bed. Hmm....what did the doctor said again? hehe.

On a lighter note, exams are over and school's out so I have energy and loads of time right now to bake some. I had really wanted to bake Lemon Meringue Pie for the longest time. The last I made it was back in high school. It didnt go down well with my parents. They are so used to Asian desserts. They couldnt handle the lemon curd well. So that experience dampens the spirit abit. Although I love the dessert, I don't attempt to bake it as I wouldnt be able to finish a whole pie and I wouldnt want the whole thing to go to waste. So any chance I spot it in any bakery, I wouldnt bat an eyelid to swiftly buy a piece to savour. Mmmmm....love it. I did exactly that a few weeks back and shared a huge piece with DH and the girls. To my pleasant surprise, they LOVED it!

I would expect that they would have the same reaction as my parents did but I guess their tastebuds have been westernised abit with my rather adventurous kitchen try-outs. I asked DH if he liked it and "would you like it if I bake this once in awhile? Would you eat it?" He said "of course but maybe not too much meringue. too sweet." and that nailed it. The following Monday, I went out to buy lemons and made my lemon meringue pie!

As you can see, I conceded to the husband's request for a minimal meringue pie. In fact I love the curd with lesser meringue. Usually the sweetness of the meringue would overwhelm the taste of the curd and I would normally sweep a huge dollop aside to get the undisturbed burst of lemony flavor in my mouth. But lesser meringue is a good yin yang to help balance the sweet, tart and sour flavour.

I had leftover pate sucre and decided to make mini-mes of the pie. The kids simply love the tartlets I made them. They're the perfect size for their little hands and mouth!

I still have alot more lemons left in the fridge and I know what I want to use it for next~!