Saturday, June 27, 2009

Bakewell Tart

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.

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

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.

Bakewell Tart History and Lore

Flan-like desserts that combine either sweet egg custard over candied fruit or feature spiced ground almonds in a pastry shell have Mediaeval roots. The term “Bakewell pudding” was first penned in 1826 by Meg Dods; 20 years later Eliza Acton published a recipe that featured a baked rich egg custard overtop 2cm of jam and noted,

“This pudding is famous not only in Derbyshire, but in several of our northern counties where it is usually served on all holiday occasions.”

By the latter half of the 1800s, the egg custard evolved into a frangipane-like filling; since then the quantity of jam decreased while the almond filling increased.

This tart, like many of the world's great foods has its own mythic beginnings…or several mythic beginnings. Legend has it in 1820 (or was it in the 1860s?) Mrs. Greaves, landlady of The White Horse Inn in Bakewell, Derbyshire (England), asked her cook to produce a pudding for her guests. Either her instructions could have been clearer or he should have paid better attention to what she said because what he made was not what she asked for. The cook spread the jam on top of the frangipane mixture rather than the other way around. Or maybe instead of a sweet rich shortcrust pastry case to hold the jam for a strawberry tart, he made a regular pastry and mixed the eggs and sugar separately and poured that over the jam—it depends upon which legend you follow.

Regardless of what the venerable Mrs. Greaves’ cook did or didn’t do, lore has it that her guests loved it and an ensuing pastry-clad industry was born. The town of Bakewell has since played host to many a sweet tooth in hopes of tasting the tart in its natural setting.

Bakewell tarts are a classic English dessert, abounding in supermarket baking sections and in ready-made, mass-produced forms, some sporting a thick sugary icing and glazed cherry on top for decorative effect.

Enjoy it with a cup of tea or coffee or just eat it sneaky slice by sneaky slice until, to your chagrin, you realise the whole tart has somehow disappeared despite you never having pulled out a plate, fork or napkin with which to eat it.

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.”

It’s a debate that rages on and we aren’t taking sides on this one. But we will say that many people call this pudding a tart.

While we’re at it...
The etymology of pudding is a rather interesting and slightly convoluted one.* The naming confusion may come from the British manner of referring to the dessert course as ‘pudding’ (as well as referring to fat babies by the same name, though we don’t think that is what was the inspiration in this case). And so any dessert is a pudding until another name comes along and adds clarity to what it really is.


Making the tart went pretty well. My shortbread crust was the hardest part. I had to patch it A LOT. But then I coated it with what seemed like a generous amount of homemade strawberry jam and topped with my frangipane batter for baking.

Jam recipe: Buy strawberries & Sure-jell. Follow instructions on insert in sure-jell for canned strawberry jam. Make jam. Eat jam. Repeat.

I baked it in my half size oven which means it was done before the timer went off, thankfully my nose told me so before I burnt it! (I love my fifties oven with its 1.5 ovens, but it does change things!) I also loved using my tart pan since I never really use it!

I am NOT an almond fan but decided to keep an open mind - My kids and I really liked it! It is best warm, right out of the oven. As it cooled, the frangipane soaked up all the jam and it seemed less sweet and dessert-y and more like a sweet bread.

With the extra crust I let my 4 yr old helper make his own little tart. His had a pretty thick shortbread bottom as a result and was very tasty. I think lots of little tarts would be very fun and a great way to give individual servings at a party.

I intended to try some variations but time got away from me. Other awesome daring bakers did do some variations, so check them out!


Bakewell tart
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.

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.

Jasmine’s notes:
• If you cannot have nuts, you can try substituting Victoria sponge for the frangipane. It's a pretty popular popular cake, so you shouldn't have any troubles finding one in one of your cookbooks or through a Google search. That said, our dear Natalie at Gluten a Go Go has sourced some recipes and linked to them in the related alt.db thread.
• You can use whichever jam you wish, but if you choose something with a lot of seeds, such as raspberry or blackberry, you should sieve them out.
• 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.
Annemarie’s notes:
• The excess shortcrust can be rolled out and cut into cookie-shapes (heck, it’s pretty darned close to a shortbread dough).

Sweet shortcrust pastry

Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (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

Jasmine’s notes:
• I make this using vanilla salt and vanilla sugar.
• If you wish, you can substitute the seeds of one vanilla bean, one teaspoon of vanilla paste or one teaspoon of vanilla extract for the almond extract


Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (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.

Annemarie’s notes:
• Add another five minutes or more if you're grinding your own almonds or if you're mixing by hand (Heaven help you).

Wednesday, June 24, 2009

Weekly Meal Plan 4th week of June

Hot weather means the less cooking time, the less heating up of the house there is!

Monday: Chicken & navy bean tortilla soup in slow cooker, recipe found here at allrecipes, using leftover chicken from Sunday, had to cook beans though.

Tuesday: Chicken tacos/burritos using leftover chicken & extra beans + caeser salad kit

Wednesday: Lentil-Almond-spinach burgers (modified from Moosewood cookbook based on what I had on hand to use up) + Banana honey spice muffins

Thursday: Fried egg sandwiches & salad

Friday: Spinach-ricotta pie from Moosewood cookbook

Saturday: Pizza/Calzones make your own

Sunday: BBQ Chicken thighs & legs, cooked outside.

Wednesday, June 17, 2009

Weekly meal plan 3rd week of June

Monday: 7 layer dip & chips (Perhaps a bit non-traditional but a favorite dinner here)
Tuesday: Pork tacos w/extra grilled tenderloin from last Sunday cut in strips
Wednesday: Campfire Stew/Foil Dinners from Paula Deens "My first cookbook"
Thursday: Hash w/tofu & eggs & leftovers
Friday: BBQ Chicken thighs & pasta salad
Saturday: BBQ Chicken pizza w/leftover bbq chicken
Sunday: Dad's choice (unknown as of yet)

Monday, June 15, 2009

Grilled pork tenderloin

What we had for dinner Sunday:

Alton Brown's Grilled Pork Tenderloin in marinade. Make it now. It's delicious. You'll be glad you did. It is delicious, flavorful, easy...

How to get cheap pork tenderloin? Use this coupon Gather Round the Grill pork coupon at the store when you buy charcoal and one other item. Did you know tenderloin is best cooked quickly?

We bought several large pork tenderloins with these coupons and then split them to make multiple dinners. Cooking them this way was awesome. It is delicious. Here's the link again: Grilled Pork Tenderloin

Friday, June 12, 2009

Chocolate sandwich cookies

When I was young, there was a mom at church who made these delicious cookies that were like "Oreos" but better - at least that was my introduction to them the first time I tasted them. She wouldn't share the recipe with anyone. It was her secret, at least until she moved away. She then gave it to my mom and one other mom to have as a secret, since she was moving across the country.

The recipe is quite simple. However if you are expecting it to taste like an Oreo, you will be disappointed. I know my reaction was "That's not how an Oreo tastes!" To which I was told something like "Yeah, it's better!" It is a delicious sandwich cookie but with a soft cookie and a cream cheese filling, it is different and tastes nothing like an Oreo to me. It is, however, delicious and easy and totally worth the time to make.

I was reminded of these simple treats by a facebook message from a friend asking for the recipe. I called my mom and she laughed and said it was on the internet already and told me where. She never was one for the big "secret" of it all. Since it's already out there for others to find, I think its fine for me to share it here. Hope you enjoy!

Home Made Oreo Cookies

2 (18 ounce) boxes devil's food cake mix
4 eggs, beaten well
2/3 cup oil
1/2 cup butter
4 ounces cream cheese
2 cups powdered sugar
1/2 teaspoon vanilla

1. Mix eggs, cake mix, and oil together well.

2. Shape into gumball sizes balls.

3. Bake at 350F for 10 minutes.

Inside Cream Filling:

1. Mix butter, cream cheese, powdered sugar and vanilla together.

2. When cookies are completly cool frost the flat side of one cookie, place another cookie on top of the frosting (flat side to flat side).

Wednesday, June 10, 2009

Weekly meal plan 2nd week of June

Monday: Leftover chicken curry (made a double batch on Saturday)
Tuesday: Tangy chicken bowl (using leftover chicken from Sunday) (recipe is from BH&G Low Cost Cooking)
Wednesday: Potato, Egg, Sausage, & Tofu Hash (using leftovers and excess in the fridge)
Thursday: Steak fajitas (found some steaks half price at store, making 2 meals from them)
Friday: Steak salad (like chef salad with steak strips from previous day)
Saturday: Homemade Pizzas
Sunday: Pork loin (next day will be pork too!) & potatoes

This week dinners are mostly without recipes. DH will make the pork loin on Sunday and will probably research a recipe online he likes.

Wednesday, June 3, 2009

Weekly Meal plan 1st week June


Monday: Grilled Fish
Tuesday: Hamburgers
Wednesday: Calzones
Thursday: Corn Chowder in slow cooker
Friday: Spinach Ricotta Pie
Saturday: Chicken Curry
Sunday: Roast chicken & potatoes

This week's menu mostly comes from Moosewood Cookbook, one of my favorites.


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