Petitchef

The Daring Baker's Challenge: Bakewell Tart?er?pudding



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.
Klik hier voor de Nederlandse versie

Bakewell tarts?er?puddings combine a number of dessert elements but still let you show off your area?s seasonal fruits.

Mandatory element 1: Sweet Shortcrust Pastry
Mandatory element 2: Frangipane We love onomatopoeia of frangipane: it?s rich, sweet and feels slightly luxurious, and can be used in several confections.

Optional element: Home made jam or curd

I?ve made two kind of bakewel cookies with home made jam. A bakewel with redcurrant jam and another bakewel with elderblossom jam.

Redcurrant jam
1kg redcurrant
900g jam sugar

Mix the sugar and the red currant together. Bring to the boil and simmer for about 5 minutes. Then turn the heat off, skim any foam or scum off the top of the jam and leave to cool a little. Pour into clean jam jars.

Elderblossom jam


6 elder blossom
0,33l apple juice
375g jam sugar
thin skin of a lemon

Bring the apple juice and the skin of the lemon to the boil and simmer for about 5 minutes. Then turn the heat off and put the elder blossom for 2 hours in de apple juice.

Filter the apple juice and bring it to the boil with the sugar for 5 minutes. Pour it into clean jam jars.


Is it a tart or is it a pudding?
Someone once said something like ?The Bakewell pudding is a dessert. The Bakewell tart is that girl over there.?
Bakewell Tart?er?pudding

One quantity sweet shortcrust pastry (recipe follows)
Bench flour250ml (1cup (8 US fl. oz))
jam or curd, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds

Assembling the tartPlace 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.

Sweet shortcrust pastry

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
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 minutes

Frangipane

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
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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