Sunday, 28 June 2009

Back again - just in time for another Daring Baker's challenge!

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.

Hello! Its been ages I know. The last few months have been manic and the baking, I'm sad to say, has fallen by the wayside. I've been slowly getting back into it and I've made it in time for the June Daring Baker's challenge - Bakewell tarts!

Having lived in London for the past 2.5 years, I've seen Bakewell tarts in various shops and menus and have always known they are a classic English dessert. Surprisingly, though, my curiosity has never gotten the better of me and I've never actually tasted one! So, now seemed as good a time as any to give it a go.

The recipe we were given was really easy to follow and I must say I was extremely happy with the way the tart turned out. It wasn't just that it was yummy, but I thought it looked quite good as well! Like something you could have bought in a store. Now I suppose whether this is a good or bad thing really depends on your perspective. M and I are always having little debates about this - he believes that home-baked goods should look slightly imperfect and that they were made at home while I, on the other hand, believe that they should look professionally made even when made at home. What do you think?

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.


Basht said...

i think your's looks wonderful

jasmine said...

Welcome back! Glad you were able to come back to an easy challenge.

Thanks for participating.


LoveMeKnot Creations said...

yum! i like the look of the almonds on top, perfect.

Audax said...

Well I think that they look the way they look whether rustic or professional. Well yours look perfect and good to hear that you loved them as I did. Wonderful effort from Audax in Australia,

Engineer Baker said...

I tend to buy professional looking things and make slightly rustic ones, but that might just be because of my failings in the kitchen :) Your tart looks just perfect!

silverrock said...

Your tart looks perfect, and your photography is fit for a cookbook! Way to go on this month's challenge, keep up the amazing bakes :)

Caleb said...

I found your food blog going through a few links. Glad I ran into it. Didn't know that the food blog community was so big. I love your posts!

I was wondering if you would like to exchange links. I'll drop yours on my site and you drop mine on yours. Email at or stop by my site and drop a comment. Let me know if you would like to do a link exchange.


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Gloria Hass said...

Hopefully you'll get back into doing more baking! Great job!

Unknown said...

Good to have you back!
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Discover How to Lose Belly Fat said...

Perfect tart you have, I also love tarts and wanted to taste this yummy one!

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Unknown said...

Perfect taste... It was toooo yummy.. I put some Patan ghee into the cuisine and the taste ameliorated...

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Unknown said...

Looks wonderful. Some colors would be more pleasant visually. Like this filipino recipe i found.

Neo-Homesteading said...

looks great! I've seen this in a few magazines here and there and have yet to actually try one, I should give this it a go it looks wonderful!

Unknown said...

You're tart is beautiful! I've never heard of Bakewell Tart until now, thanks for educating me.

Anonymous said...

Well the recipe seems a little easy.. I am thinking to go ahead with this recipe on coming weekend...

foodgloriousfood said...
This comment has been removed by the author.
foodgloriousfood said...

Hi Caroline
I would like to send you some samples of TOTAL Greek Yoghurt - we use a supermarket delivery - to cook with. Can you email me on if you are interested. Thanks Jules

foodgloriousfood said...
This comment has been removed by the author.
Unknown said...

Very Nice..
Good Job..

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macedonianrecipes said...

This looks yummy.
I like your blog.

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How glorious! You totally had success.

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Unknown said...

Wow this looks absolutely good and probably taste delicious. I can’t wait to try this at home.

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Wow your looking too good. I think you are really nice and beautiful. I like you and your blog post.

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rachel neil said...

I came across your site and liked it very much.
I was wondering if you'd like to do a link exchange.
here's my site: (food)

thank you for your time
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ryan1111 said...

This looks so tasty thanks for the recipe. I really enjoyed looking around your blog. You have a lot of tasty good recipes. Keep up the hard work.

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Unknown said...

This recipe is very good. sweet and well balanced. I made a few changes just to suit my family's taste. Great comfort food.

HB said...

Looks absolutely fantastic! Lovely blog too.
Good luck in the competition.

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