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.
Is it a tart? Is it a pudding? Is it a pie?
Who the heck knows! It really depends on what slice of the globe you happen to call home and what you like to call your yummy baked goods. But regardless of the name, it is truly and utterly delicious.
The Bakewell tartpuddingpie has its roots in merry old England, and combines a number of traditional dessert elements in an interesting and scrumptious way. First you lay down a buttery, shorbread-like tart crust, slather it with your jam or curd of choice, then top with a mysterious concoction known as Frangipane. This exotic-sounding addition is a somewhat squidgy mess of eggs, butter, sugar, and ground almonds which bakes into a delightful, almost sponge-cake-like flufiness atop your tartpuddingpie. The combination of these three elements is no less than genious. Those 19th century Brits knew what they were doing, I say!
According to this month’s lovely hosts, “like many regional dishes there’s no “one way” to make a Bakewell Tart…er…Pudding, but most of today’s versions fall within one of two types. The first is the “pudding” where a layer of jam is covered by an almondy pastry cream and baked in puff pastry. The second is the “tart” where a rich shortcrust pastry holds jam and an almondy sponge cake-like filling. The version we’re daring you to make is a combination of the two: a sweet almond-flavoured shortcrust pastry, frangipane and jam.”
As for the tart/pudding debate, someone once said something like “The Bakewell pudding is a dessert. The Bakewell tart is that girl over there.” Use that knowledge as you may…
Again, this month’s challenge gave us daring bakers a little leeway in our baking madness: use the tart dough and the frangipane, but choose your own jam or curd for its innards. Making our own jams was heartily encouraged so, with last month’s sad failure still haunting me, I decided to start early in the month and work extra hard to make this challenge a success! And I’m happy to report, I did.
My first attempt began early in June, and true to the daring baker’s spirit, I made my own jam filling out of the fresh lovely produce hitting my local markets. I researched some jam recipes, and decided to just strike out on my own and see what happened. I figured I didn’t need anything worthy of canning (since I just don’t have the equipment for that), and if the texture was a bit runny or dense, it didn’t matter since it was just going to be the jam in my bakewell sammich. The result of my labors was a quite lovely Brown Sugar Stone-fruit Jam (the recipe is listed at the end of the post).
I chose to make my tart dough in the food processor because, well, I’m lazy! If this were something in which the flakiness of the dough was paramount to the dish, I might have taken the time and effort to do it all old-fashioned-like, but f*** that. And hey, this dough is merely a substrate for the jam and frangipane anyway! The frangipane was a breeze to whip up, believe it or not. Though the originators of the recipe warned could sometimes get an unappealing curdled-like texture, mine was nothing but smooth and creamy all the way. I think the trick is really making sure your butter is at room temperature, making sure to mix thoroughly between elements, and having a good quality hand or stand mixer at the ready. My KitchenAid hand-mixer is so freakin’ turbo-powered, I wish it had a *LOWER SETTING* – the 1st notch on the dial is hand-numbingly powerful, and I don’t think I’ve ever even dared to go beyond notch 3!
For my jam-based creation, I also decided to remain traditional with choice of cookware and size – a nice, standard 9-inch tart pan did the trick. I lined the bottom and sides with the pastry crust, oozed on a thick layer of jam (at this point it almost started to look like I was making a deep-dish pizza…), then smoothed the luscious frangipane over the top.
After a half an hour in the oven, it looked nice and brown on top, so I took it out and let it cool. The house smelled AMAZING – like marzipan and shortbread had been makin’ sweet, sweet love in my kitchen all day. I let it cool for quite some time, but upon cutting into it realized that I hadn’t quite baked it long enough: the frangipane in the center inches of the tart was still runny, and the dough beneath it suspiciously soft. That didn’t stop it from being DELICIOUS, however, and it firmed up a bit more after a night in the fridge. Undercooked or not, the boytoy and I inhaled the thing over the next couple of days – it makes quite a good breakfast, I assure you (as long as there are no bacon waffles nearby to compete with them)!
As good as that first tart was, I was sure I could do better. I wanted to do something a little more bold, now that I’d tackled the basics! First off, I decided to convert the recipe into cupcake-sized tartlettes, hoping the smaller size would help my frangipane to cook through this time. As for the filling, here was where I wanted to try something truly unique. With my mind stuck on yummy-British-dessert mode, I suddenly remembered a divine concoction known as Banoffee Pie: bananas and toffee/caramel are combined in pie format and then slathered with cream. I’ve seen it done a dozen times on my cable channel of choice, the Food Network, and every time found my chin dropped somewhere near the floor with a puddle of drool beneath it. I always imagined this combination to be something truly inspired, but as of yet, have never gotten around to making the damn pie! And here is where the idea came to me: why not make a crazy British-fusion dessert, combining the bananas and caramel of Banoffee Pie with the delicious almond-ness of a Bakewell Tart? GENIOUS! And thus the Banoffee Bakewell Tart was born!
So here I am, once again on the day that the challenge is due, working down to the wire to finish my baking. Yes, I got a head this month, but still, I seem to be a creature of (last-minute) habit. Luckily, this month luck was with me: I found that the single quantity of tart dough was the PERFECT amount for exactly 12 cupcake-sized tartlettes! After the dough was rolled out, I cut circles out of it with a crumpet-ring, then smooshed them into the dozen crevices in my standard-sized cupcake pan.
After a quick chill in the freezer, I filled each little tart with about a tablespoon of canned Dulce de Leche, topped that with a slice of fresh banana, then covered with frangipane like usual.
They cooked for about 20-30 minutes, until brown and poofy on top. With a bit of whipped cream dolloped on top, these Banoffee-Bakewell tartlettes were a clear winner!
Here are the official recipes and directions for all the elements of this fantabulous dessert. I highly urge you to give this one a try – it really wasn’t hard at all, and if you used store-bought jam, it would be even easier!
Brown Sugar Stone-fruit Jam:
- Approx. 3 pounds of stone-fruits (I used cherries, plums and peaches in roughly equal proportions, but feel free to play with this as you like), stones/pips removed, and chopped into small chunks
- 1 cup brown sugar
- 1/4 cup white sugar (I used vanilla sugar, but plain works too)
- Juice of 1 lemon
Combine all ingredients in a heavy saucepan tall enough so that you’ve got some room for bubbling without overflow. Cook on medium or medium-high, stirring frequently. Once the fruit has gotten very soft (after 10-20 minutes), start crushing the mixture with a potato masher, breaking up the fruit and syrup into a nice pulp. I let mine bubble, reduce and thicken for about an hour, but use your own judgement.
There’s a lot of info out there on jam-making and how to know when it has set enough (often involving frozen dinner plates or other strange things), but since texture wasn’t all that important in this case, I just cooked it until it looked thick enough for my needs. Let it cool, uncovered, until it isn’t scorching bloody hot anymore, then move to the refridgerator until you need it.
Sweet shortcrust pastry:
Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, plastic wrap
- 225g (8 oz) all purpose flour
- 30g (1 oz) sugar (or vanilla sugar, if you have it)
- 2.5ml (½ tsp) salt
- 110g (4 oz, or 1 stick) unsalted butter, cold (frozen is better)
- 2 egg yolks
- 2.5ml (½ tsp) almond or vanilla 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
** If you want to make this in the food processor, combine all the dry elements and pulse to distribute evenly. Add chunks of butter, really cold or frozen is best. Pulse about 10 times or so until you have coarse crumbs and small chunks of butter. Add the egg yolks, pulse a couple of times, then start drizzling in water a bit at a time, pulsing in between drizzles. You don’t want to over-work the dough if you don’t have to! Open the lid and check in between each drizzle of water to check the texture. Don’t wait until the dough forms a ball in the mixer – it should look like fine yellowish crumbly crumbs that, when smooshed together with your fingers, hold together in a cohesive dough.
Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula
- 125g (4.5 oz) unsalted butter, softened
- 125g (4.5 oz) icing sugar
- 3 eggs
- 2.5ml (½ tsp) almond extract
- 125g (4.5 oz) ground almonds
- 30g (1 oz) 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.
Bakewell Tartpuddingpie Assembly:
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) or muffin pan, rolling pin
One quantity sweet shortcrust pastry
250ml (1 cup (8 US fl. oz)) jam or curd, warmed for spreadability (or 1-2 bananas and 1 can dulce de leche!)
One quantity frangipane
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.
• 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.
• The excess shortcrust can be rolled out and cut into cookie-shapes (heck, it’s pretty darned close to a shortbread dough).