Daring Bakers Challenge : 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.
The humble Bakewell tart is a simple pleasure. It is easy to bake and is the consummate crowd pleaser. I’m quite fond of frangipane too, especially when it’s freshly baked. Often when I make such tarts, I like to brush a bit of syrup on top of the tart while it’s still warm. It adds a bit of flavour (eg. use an Armagnac syrup, if you’re making a prune frangipane tart) and also ensures that the interior is moist. I also don’t mind saying that it’s nice to get the odd challenge where you have to think of nothing more complicated than what jam it is you’d like for your tart base.
However, time managed to rapidly sift through my hands this month such that the real challenge was trying to find a moment to make the tart. So unfortunately, this turned out to be a bit of a last-minute effort.
My version of the Bakewell Tart for this challenge uses a vanilla rhubarb compote as the jam option, and I have varied the filling to include hazelnut and black sesame flavours, which I prefer to plain almond meal.
Because frangipane is also extremely delicious as a tuile (spread thinly on a silpat mat and baked until crisp), I decided to throw together a parfait/verrine version of the Bakewell tart, with some toasted almond milk froth to boost the nutty flavour you would get from eating a normal slice of tart.
Many thanks to Jasmine and Annemarie for the tasty challenge!
Sweet shortcrust pastry :
225g plain flour
30g sugar
2.5ml (½ tsp) salt
110g unsalted butter, cold
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.
Frangipane :
125g unsalted butter, softened
125g icing sugar
3 eggs
2.5ml (½ tsp) almond extract [I used vanilla instead]
125g ground almonds [I used a combination of hazelnut meal and ground black sesame seeds]
30g all purpose flour
Cream butter and sugar together for about a minute or until the mixture is very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. 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.
To assemble, roll out the sweet pastry to line a 23cm tart tin. Trim the excess pastry, chill for 15 minutes, then spread the base with 250ml of jam or curd of your choice. Top with frangipane and bake in an oven preheated to 200′C for 30 minutes. Five minutes before the tart is done, remove it from the oven and top with a handful of flaked almonds, then return to the oven for the last five minutes of baking. When tart is done, remove from the oven and cool before slicing.
Tags: black sesame, Daring Bakers, rhubarb, tart
lili - pikelet & pie said,
June 27, 2009 @ 1:21 pm
Wonderful! Y, you are so inspiring, and your photos are beautiful as always. I would have had no idea that it was last-minute, it seems very considered to me.
cakebrain said,
June 27, 2009 @ 2:29 pm
mmm! I like how you incorporated black sesame in there. It looks delicious!
Laura said,
June 27, 2009 @ 2:40 pm
Excellent job as usual! You are my reminder that the challenge is a day away! I have been so busy lately that I haven’t done anything about it. Time to get thinking.
You are very talented, and love your thinking outside the box, very inspiring.
sharon said,
June 27, 2009 @ 2:46 pm
Been a silent lurker on your site but I just wanted to say I agree so much with Laura. Love how you are always thinking outside the box and come up with such inspiring flavours! (I joined the Daring bakers because I was so inpired by all your creations, can’t wait for my first challenge).
Thanks so much for sharing
Vera said,
June 27, 2009 @ 4:14 pm
What a gorgeous last-minute effort!
Audax Artifex said,
June 27, 2009 @ 4:36 pm
Vanilla rhubarb compote with a filling of hazelnut and black sesame yummy and that 2nd dish is a stunner. For a last min effort you got a wonderful result maybe a short deadline makes your work better. Bravo on a great challenge.
Anh said,
June 27, 2009 @ 6:03 pm
Wow! Your creation is always soo nice and perfect. I love it!
Steph said,
June 27, 2009 @ 6:14 pm
I like the addition of black sesame, looks gorgeous as per usual. I always look forward to seeing your blog post the most on the day the Daring Baker’s challenge comes out! Will also keep in mind the tip about brushing syrup on the top, thanks!
Karen said,
June 27, 2009 @ 6:24 pm
Only you can take a humble recipe and turn into something ‘wow!’.
I love the idea of adding hazelnut meal to it. It tastes far better than plain ol’ almond if you ask me
Aparna said,
June 27, 2009 @ 6:32 pm
What a nice way to intepret the challenge. Especially like the parfait/ verrine version and your use of flavours.
Julia @ Mélanger said,
June 27, 2009 @ 7:20 pm
I just shook my head when the page loaded with this post. I was already anticipating something pretty damn good, and wasn’t disappointed. It’s amazing how you come up with these combinations. Hazelnut and black sesame you say? That’s interesting! Thanks for the tip on the syrups, too. I’ll have to do that myself. Just beautiful again, Y.
Dharm said,
June 27, 2009 @ 8:06 pm
Very inspiring! I love what you did with the tart and the tuille is just superb! Hazelnut with sesame – wow. Next time please save me a piece!!
Christy said,
June 27, 2009 @ 8:39 pm
I was plating my bakewell tart earlier today and wondered what would happen if I spread the frangipane thinly on a baking tray and bake it until it’s crisp, and here you’ve given me the answer!! Like a tuile, of course!!
I was actually expecting a deconstructed bakewell tart when I came here—I don’t see you doing challenges when you don’t take the recipe apart and magically out them back together again, so this is an exception. But in saying that, you did add on to the recipe AND created another stunning dessert so that makes up for it, hehe. Love the suggestion of almond milk froth!!!
Btw I didn’t get the chance to go have a look at Fuji mart because I ended up having to work all week. But I’ll make time for it one of these days. And congratulations on the dazzling review!!
Anita said,
June 27, 2009 @ 9:10 pm
Wow, I didn’t know you could make the frangipane into a tuile! Both your dishes looks absolutely gorgeous (like always)
Hilda said,
June 27, 2009 @ 10:29 pm
Hee, of course you did a beautiful and original take on it even last minute and I love the parfait version. Never baked frangipane into a tuile but it is such a great idea! You are full of great ideas… I’d make a little heart but I don’t know how to with my keyboard. =)
Zita said,
June 27, 2009 @ 10:42 pm
Y, I just want to scoop out of that glass on the last picture
sara said,
June 27, 2009 @ 11:51 pm
I love your interpretation of the tart! Looks SO delicious…I love the sound of that compote!!
Manggy said,
June 28, 2009 @ 12:48 am
You, my friend, are insane. Well done. I’m just, wow. Speechless on that verrine. You really know how to amp it up!
deeba said,
June 28, 2009 @ 2:00 am
Creative genius my dear, this is pure delight!! What you did in a hurry is awesome, & what you did as a variation is insanity! Like I’m seeing things…tuiles out of frangipane.WOW!!
clumbsycookie said,
June 28, 2009 @ 2:00 am
Your tart is as gorgeous as everything you do, but I’m in love with your tuilles! Love that idea!
lisa (dandysugar) said,
June 28, 2009 @ 2:18 am
How inspiring, unique and beautiful! Your tart is as lovely as ever but the tuiles are fantastic!
Caitlin said,
June 28, 2009 @ 3:20 am
Wow, I just love both presentations! I never thought to make tuiles out of frangipane, but luckily I have some left over
Wonderful flavors too!
Christie, Fig and Cherry said,
June 28, 2009 @ 3:24 am
I adore the hazelnut and black sesame combo. Would never think to combine those two flavours. Yummy
rose said,
June 28, 2009 @ 3:27 am
Oooooh! gorgeous! What a creative blend of flavors as well =)
Elissa said,
June 28, 2009 @ 3:49 am
Even as a “last minute” tart, it came out beautifully! Yours is always one of the ones I look forward to seeing on the morning of the 27th. Lovely as always!
Aran said,
June 28, 2009 @ 5:27 am
like you said, easy to make and a crowd pleaser. lovely!
Sophie said,
June 28, 2009 @ 6:34 am
What a superb creation, Y!
Excellent!!!! As Always,….MMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!!!
maybelles mom said,
June 28, 2009 @ 6:51 am
wow, it looks so nice–and its easy. I really miss Daring Bakers.
steph (whisk/spoon) said,
June 28, 2009 @ 8:39 am
both versions are lovely! and am intrigued by the hazelnut/black sesame combination!!
arfi said,
June 28, 2009 @ 9:21 am
you are really good at this, Y. what a creative mind. great idea on transforming the traditional Bakewell tart into these creations. well done!
Arwen from Hoglet K said,
June 28, 2009 @ 9:58 am
I your hazelnut and black sesame frangipane! It’s nice to try a new flavour on an old favourite. You’ve got a beautiful red colour from your rubarb too.
Lorraine @NotQuiteNigella said,
June 28, 2009 @ 10:00 am
Interesting combo!
Ah interesting! I never knew that frangipane was nice as a tuile. Although as I used a 10 inch pan I didn’t have any left over but good to know for next time!
Cakelaw said,
June 28, 2009 @ 10:40 am
Hazelnut and vanilla rhubarb compote – yum! This is one delicious looking little tart.
Hannah said,
June 28, 2009 @ 10:52 am
Brilliant- Sesame never even occurred to me as a flavor for the frangipan, but it just sounds perfect! That parfait is definitely the most elegant way to use up leftovers I have ever seen, by the way.
Irene said,
June 28, 2009 @ 11:29 am
Beautiful! And very original with the sesame!
sugar chef said,
June 28, 2009 @ 12:52 pm
Love your parfait version and the tuiles. I have some leftover dough, I will have to make some of those!! Great post and pictures!!
Susan at Sticky,Gooey,Creamy,Chewy said,
June 28, 2009 @ 1:07 pm
Both your tart and tuiles are just lovely! I love the combination of flavors you used. So very creative! I used hazelnut in some of mine too and really liked it.
Lisa said,
June 28, 2009 @ 2:12 pm
Y – you are amazing! First off, I don’t even know where to start. The vanilla rhubarb compote, the hazelnut- sesame in the frangipane, the beautiful presentation and photos? I’m awed with everything!
Lisa said,
June 28, 2009 @ 2:14 pm
Y – I don’t eveb know where to start, the vanilla rhubarb compote, the hazelnut and sesame in the frangipane, the beautiful presentation with the tuiles, the photos etc etc.. I’m in awe..everything is stunning and top notch!
anna said,
June 28, 2009 @ 2:42 pm
Oh, yum! That sounds perfect! Especially impressive since it’s a last minute effort!
Tartelette said,
June 28, 2009 @ 3:01 pm
Love the interpretation and the flavors you chose! I also made tuiles with the extra frangipane I had but I am trying to save them for another post!!
Love your plating as always!
isa said,
June 28, 2009 @ 4:30 pm
Beautiful presentation! Love your vanilla rhubarb compote.
And your photos are amazing!
Shellyfish said,
June 28, 2009 @ 10:30 pm
I just love that verrine version! It’s really graceful, and I’m sure delicious.
betty said,
June 28, 2009 @ 10:43 pm
wow! another beautiful creation! it does not look last minute at all, and i love the additional dessert you made
jasmine said,
June 29, 2009 @ 1:25 am
Great ida to turn the frangipane into a tuille. Lovely, lovely…as usual.
Thanks for participating.
j
elra said,
June 29, 2009 @ 5:49 am
Gorgeous as always!
Chris said,
June 29, 2009 @ 7:04 am
I always look forward to seeing what you come up with. Lovely, Lovely!
Andreia said,
June 29, 2009 @ 8:15 am
Uau! I just found your blog and I love the recipes and also the photos.
Trisha said,
June 29, 2009 @ 1:41 pm
Hazelnut and black sesame sounds like a very good combo albeit an interesting one!
Howard said,
June 29, 2009 @ 1:50 pm
Way too long in between posts, but this was worth it
. Last minute effort ? I wonder what else you would have come up with if more time was available …
the caked crusader said,
June 29, 2009 @ 5:27 pm
I don’t think I’ve ever seen a more elegant Bakewell. Looks beautiful.
asti said,
June 29, 2009 @ 5:36 pm
That rhubarb filling and sesame frangipane sounds delish! I love your verrinee at the bottom of the page. Stunning!
morgana said,
June 29, 2009 @ 6:22 pm
Mmmmm. Your photos made me hungry, I love them and I prefer hazelnuts also for the frangipane.
Al said,
June 29, 2009 @ 8:03 pm
I baked it as soon as you posted it, but I had to make a few changes (as usual…sorry I can’t help myself) like using raspberry jam instead of rhubar and whole barley flour for the crust. The best part is the delicious combination of hazelnuts and black sesame: you’re a genius!
Ivana said,
June 29, 2009 @ 9:19 pm
fantastic!!
art and lemons said,
June 30, 2009 @ 1:01 am
Hazelnut, black sesame, vanilla, and rhubarb tucked in a sweet crust and topped with Frangipane is like a four-part symphony. At once, delicate and robust.
Sophie said,
June 30, 2009 @ 2:44 am
Only you could make a tart look this pretty and stylish. Hope you had a great weekend
.
Holly said,
June 30, 2009 @ 7:13 am
Stunning results, two ways! Incredible!
Juliana said,
June 30, 2009 @ 10:28 am
Fantastic…great looking tart…love the way you presented, yummie!
michelle said,
June 30, 2009 @ 11:43 am
Wow! Beautiful!
gine said,
July 1, 2009 @ 12:12 am
mmmm …. looks great
! XOXO
lisaiscooking said,
July 1, 2009 @ 7:48 am
Your vanilla rhubarb filling in the tart sounds fantastic! And, the parfait with is just gorgeous.
Eva said,
July 1, 2009 @ 11:43 am
What a wonderful combination! And now I finally know what to do with the ground black sesame that’s been sitting in my pantry for quite a while…hope it’s still good so I’ll have to try that recipe very soon!
snjezana said,
July 1, 2009 @ 12:29 pm
Lovely!:) I love your quenelle on top of the tart!:)))
breadchick said,
July 1, 2009 @ 1:25 pm
How creative you are!
SugarWin said,
July 1, 2009 @ 5:26 pm
Sigh! I wish I saw this. Tuiles – what a brilliant idea!! I didnt know what to do with the left over frangipane! So beatuiful and perfectly made!!
anna said,
July 2, 2009 @ 2:51 am
Oh, wow! I love your tuiles, your tart, your frangipane – it’s all lovely and delicious! The tart looks so fluffy and inviting, too.
Marc @ NoRecipes said,
July 2, 2009 @ 4:17 pm
Wow, love the creativity that went into your parfait reinterpretation. Nicely done!
Alison said,
July 2, 2009 @ 6:28 pm
Hi
Can you give some more detail on how you create such beautiful straight sided pastry shells?
Jenni said,
July 4, 2009 @ 10:51 am
Lovely take on the Bakewell–and the parfait is, well, Parfait!
Your quenelle is also Parfait:)
Megan{Feasting on Art} said,
July 5, 2009 @ 9:59 pm
What a clever filling. I love the word Frangipane and I think I need to make some soon!!!
Kevin said,
July 5, 2009 @ 10:27 pm
Your Bakewell tart looks great! Nice photos.
snooky doodle said,
July 6, 2009 @ 4:04 am
this looks delicious. YUmmy. Nice photos !
Indigo said,
July 7, 2009 @ 6:19 pm
Oh, how does everything you turn your hand to always look so perfect?! Honestly, I’m totally volunteering to be your blogging apprentice, haha. I live in England, and even so, this is one of the prettiest bakewell tarts I’ve seen!
Laura said,
July 9, 2009 @ 9:10 pm
I didn’t realize that you could turn frangipane into tuiles! Clever. . . . Very clever. I also love the way that you turned the almond flavor into another texture with the almond milk, so that you have crispy and fluffy at the same time.
Y said,
July 11, 2009 @ 2:30 am
Again, thanks everyone for the comments. Sorry to have taken so long to respond.
Al, I don’t have a flickr account so haven’t been able to comment on your page, but am happy to have discovered your beautiful photos! Glad to hear you liked the tart. A barley flour crust sounds fantastic, as I love the flavour of barley.
Jude said,
July 16, 2009 @ 10:00 am
Nice tip to use some sort of flavored syrup for that extra layer of flavor.
marie said,
April 16, 2012 @ 7:52 am
hi Y!!! I love how you create simple desserts and make them look so stunning..thank you for sharing your great ideas …