So here we are another month has past and that means it’s Daring Bakers time.
The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosiaand 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.
I made mine with lemon curd and strawberry jam. It’s a rather straight forward dessert, but I will add one bit of cautionary advice. Do not over fill it. If your tart looks like this when it goes into the oven…
You should be prepared for an eruption of frangipan. I have never felt so grateful for deciding to bake a tart on a cookie sheet.
Luckily, because it was in a tart pan, I could trim up the edge and slip off the ring and it was back to beautiful.
For the challenge, we were to make the sweet shortcrust pastry and frangipane, plus the homemade curd or jam of our choice.
The pasty and frangipane recipes along with the assembly instructions can be found at the Daring Kitchen. My lemon curd recipe can be found here. The strawberry jam is suger filled and was the perfect sweet compliment to the over the top tartness of the lemon curd. This tart was excellent when still warm from the oven. The next morning, the almond flavor was much more strong, but it still made for a great breakfast.
strawberry jam
In a flat bottomed saucepan, place 1 quart of hulled strawberries that have been cut in half.
Add one cup of sugar. Set over low heat, stirring gently and bring to a boil.
Boil for 3 minutes. Stirring occasionally.
Add one cup sugar.
Cook as before.
Add one cup sugar.
If too thin at this point, continue to cook for 5 more minutes. Spoon into jars. Makes 2 pints.
Thanks to Jasmine and Annemarie for hosting this month’s challenge. I liked this recipe and look forward to trying some different flavor combinations. I’m also looking forward to next month’s challenge.
Tags: bakewell tart, dessert, lemon, strawberry, tart
Frangipane fail? Doesn’t look like it at all! In fact, the more overflow, the more cruty bits
Love your fillings and I think it lok amazing! Nicely done!
Your lemon curd ouzzzzing from the tart – looks delicious! You did a great job wit this months challenge
Thanks all,
I should have taken a picture of the burnt frangipane ooze that surrounded my tart in the oven. It was pretty ugly, but once I trimmed it up it was great.
Gorgeous! Great job on this month’s challenge.
I think it looks great! Luscious….
The same thing happenned to me. I didn’t expect it to rise that much either. But your tart still came out beautifully. Great job
The same thing happened to me, I put way too much frangipane..but good thing I had the cookie sheet too!! I think your tarts came out great!! =P