Bakewell Tart

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I almost fainted when I red this month challenge… c’mon, shortcrust pastry in 38′ C? I mean I love

tart and I love frangipane… but man… summer time in the desert is not the right best time to make short crust pastry.

Not only  I tried to be dare but  I also kept telling my self to be brave, even got a little bit delirious, because my brain was playing this mission impossible theme song through out the whole process of pastry making.

Long story short, I did my best and the tarts turned out better than I expected. I made  little “barquette” shapes with strawberry compote, because I think  these tarts are just like financiers on pastries.

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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.

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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.

Jasmine’s notes:
• If you cannot have nuts, you can try substituting Victoria sponge for the frangipane. It’s a pretty popular popular cake, so you shouldn’t have any troubles finding one in one of your cookbooks or through a Google search. That said, our dear Natalie at Gluten a Go Go has sourced some recipes and linked to them in the related alt.db thread.
• You can use whichever jam you wish, but if you choose something with a lot of seeds, such as raspberry or blackberry, you should sieve them out.
• The jam quantity can be anywhere from 60ml (1/4 cup) to 250ml (1cup), depending upon how “damp” and strongly flavoured your preserves are. I made it with the lesser quantity of home made strawberry jam, while Annemarie made it with the greater quantity of cherry jam; we both had fabulous results. If in doubt, just split the difference and spread 150ml (2/3cup) on the crust.
Annemarie’s notes:
• The excess shortcrust can be rolled out and cut into cookie-shapes (heck, it’s pretty darned close to a shortbread dough).

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 minute

Frangipane

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.

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  1. I love the shape of them! Well done beating the heat and turning them into something awesome!

  2. Love the barquettes and the staging!
    “Daring” comes not easy! ;-)

  3. Super hot climate but super hot result – just love your plating I love high teas and your little barquettes look delish. Great work on this challenge.

  4. Those little tarts look fabulous, the heat definitely didn’t get to them. :) Great pictures, too.

    It was pretty hot here too when I made mine, but I kept chilling the dough every 15 minutes!

  5. What a gorgeous way to serve them..like Audax said, high tea! Wonderful job as usual, Zita! :)

  6. Beautiful photos! You tarts look amazing and sooooo delicious :)

  7. You did brilliantly at 38C. I know what you mean coz we’re at 44C & life aint good for pastry at that temperature!! Your tarts are dreamy & elegant.Your pictures are fab too Zita. Wonderful!

    • shashakoe
    • June 27th, 2009

    whoaa mbak teapotnya lucu :D… keren fotonya mbak.. itu blurnya pake efek apa? emang DOF sempit ato pake filter di softwarenya? :D hihi maaf mbak ..jadi cerewet.. tp keren uy fotonya

  8. Looks amazing! I love the photos…so elegant!! Yum. :)

  9. What cute tartlets! Your pictures are fabulous! Great job!

    Cheers,

    Rosa

  10. I understand your braveness with making pastry but trust me here it is much much worse!… fantastic just love your “barquette” shapes tartlets.

  11. I really like the unique shape of your mini tarts. Great photos.

  12. They are gorgeous as usual! I love the cute little shapes.

  13. Tea time with you looks lovely. I also like the barquettes, a very appropriate choice.

  14. Your barquettes looks fabulous! Nice pictures, too. Nicely done!

  15. Yum!! Your barquettes are adorable =D. Beautiful Photos!!

  16. These tarts are darling! Great job on this month’s challenge.

  17. I love the garnish on your tarts! They look so delicious and tempting:) Great job on the challenge!!!

    • Y
    • June 28th, 2009

    What gorgeous bite sized treats! Luckily it’s pretty cold here, so baking is a pleasure, not a crime!

  18. lovely shape and great creations!

  19. Your baby tarts look lovely with a strawberry on top!

  20. Mmm… great job!

  21. What gorgeous photos! The tarts are a very cute shape

  22. I admire your skill, tenacity, and perseverance, Zita. To pull something like this off requires all three, and you did beautifully.

  23. Such beautiful food styling! I love your pics.
    I also love the shape of your tarts.
    You did a wonderful job, especially considering you were fighting the elements. I can’t imagine baking in the crazy heat of the desert. You are brave!

  24. Very cute! The barquettes look delicious!

  25. Your version so dainty and lovely!
    LL

  26. Lucunyaaaa… love that teapot set. Those mini cakes looked irresistible!

  27. Real cute tartlets! Loved them! :) Love the teapot too! :)

  28. I really loved the way u made the mini tarts.Also the way it is photographed.

  29. Lovely the shape of your tarts…really cute. Looks delicious! Nice pictures as usual

  30. ooo .. your barquettes are so cute ^^ …
    XOXO

  31. PS: 38°C …. phew!! ^^

  32. What a wonderful idea: your barquettes are so precious. And what a nice feeling with your pics!!
    You know, the 1st time I made croissants which was also my 1st time with puff pastry, it was 32°C… and my croissants came out really flaky and good ;)

  33. Your little barquettes are stunning! What a great idea and your photos are wonderful. I felt hungry just looking at them! Wonderful job, especially as you had to cope with the heat.

    • bakingobsession
    • July 2nd, 2009

    These are so lovely! Love their shape!

  34. Gorgeous tarts and photos! I love their shape!

  35. I adore the shape of your tarts. I know it’s warm where you are (as it’s warm here), but it’s part of being a global group…someone, somewhere is in a snowstorm…I think,

    Thanks for participating.
    j

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