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.
Sweet shortcrust pastry
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
• 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.
• I then rolled them out and made small, 3″ tarts. Roll out dough and place in tart shell. Freeze for around an hour. Remove from freezer and line with foil and cover with pie weights.
• Blind bake tart shell 325* for 15-18 minutes. Remove from oven and let cool, slightly.
1/2 Cup sugar
1/2 Cup fresh lemon juice
• Pour the preserves into a large shallow dish so they are spread out in a thin layer. Cover with cheesecloth and put outdoors in the sunshine for at least 6 hours.
• Spoon into jars and cover. Store in fridge for up to 10 days. After that, freeze in containers.
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour
• Preheat oven to 200C/400F.
• Spread as even a layer as you can of jam onto cooled pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and sprinkle with sliced almonds.
• Bake mini tarts for 20 minutes.
• 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.
The Urban Baker / SusanSalzman.com