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.
So if you saw my post a little while ago, you’ll know I joined this community of bakers at the beginning of June. One member each month chooses a recipe for the whole community to try during the month and the idea is we all post our results on the same day – the 27th.
For my first challenge then, a typically British treat: Bakewell Tart.
Now, you can buy these in packs of six in Tesco or Sainsburys in the UK and they come with an extra layer of white icing and usually a glace cherry in the middle. For some reason I have a mental association of these with my university flatmate Ellie – did you eat a lot of them my dear?
Anyway, I like them well enough but it had never even crossed my mind to try baking one myself, so what a good way to initiate myself into the daring bakers. And here is my result…
For those of you who don’t know, Bakewell Tart (some people call it Bakewell Pudding apparently?!) is a British tart with a sweet pastry crust, a layer of jam topped with frangipane. Delicious!
I had four wonderful friends coming round for dinner last Thursday (the night we started off with chicken and apple burgers, mmm…) so I decided to make this for dessert.
Only I got home from work and realised that
a) I didn’t have a pretty pie dish like my sis Jen,
b) the tart dish I did have was still in Rasmus’ kitchen from last time I baked there.
So I had to make do and make it in a small casserole dish *blush*. Although actually I think it turned out pretty good. Because it was so deep, I had to bake it for quite a bit longer than the recipe stated but it came out really easy onto the plate and then looked very pretty!
And it must have tasted good coz only had a small slice left to take in for coffee time at work the next day for my boss and I…
I used black cherry jam in the bottom (the expensive import kind found in the foriegn aisle of the supermarket!) which tasted really good. If I made it again (which I may well do!) I would roll my pastry a little thinner and make a shallower tart.
Or make these adorable mini ones that I made with the leftover ingredients in the teeny tiny baking tins my sis bought me for Christmas. Aren’t they cute!
