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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. We were challenged with a recipe drawing from such cooks as Allan Davidson, Tamasin Day Lewis, Anton Edelmann, Jane Grigson, Nigella Lawson and Jamie Oliver.
Like many regional dishes, ( there's a whole ton of history that you may want to know, but don't have to read )
The challenge basically wanted us to at least hand make both the shortcrust pastry and the frangipane. While I don’t particularly care for pie crust, I could do that. As for the frangipane, though… we’re allergic to nuts in my house. So no frangipane (which is made with almonds). Thankfully, they did allow us to make a Victoria Sponge Cake as the frangipane replacement, so I had that as a fall back. They also left it up to us to make our own jam. I had the fruit and the time, so why not? DONE. My parents had made jam before, but I didn’t remember anything about it but picking the fruit, and then seeing a pot on the stove with a burbling goo of what used to be mulberries. So, there was a link to Jasmine’s Blackberry Pan Jam (http://cardamomaddict.blogspot.com/2009/04/blackberry-pan-jam.html) that I just… went to town with.
( recipes )
( the good, bad and ugly )
In Conclusion:
Not bad. Since I made it twice, I know how easy it really is and will probably make it many many times in the future. And my poor ex-pat English father who likes Bakewell Tarts liked my efforts, so I consider that a double win. He’s not an easy sell on my sweets. Next time, for myself, I’ll make more jam and not try putting cream cheese with tropical fruits. Maybe with some mixed berry, if I wanted to do that.
( pictures )
They seem to enjoy it!
Like many regional dishes, ( there's a whole ton of history that you may want to know, but don't have to read )
The challenge basically wanted us to at least hand make both the shortcrust pastry and the frangipane. While I don’t particularly care for pie crust, I could do that. As for the frangipane, though… we’re allergic to nuts in my house. So no frangipane (which is made with almonds). Thankfully, they did allow us to make a Victoria Sponge Cake as the frangipane replacement, so I had that as a fall back. They also left it up to us to make our own jam. I had the fruit and the time, so why not? DONE. My parents had made jam before, but I didn’t remember anything about it but picking the fruit, and then seeing a pot on the stove with a burbling goo of what used to be mulberries. So, there was a link to Jasmine’s Blackberry Pan Jam (http://cardamomaddict.blogspot.com/2009/04/blackberry-pan-jam.html) that I just… went to town with.
( recipes )
( the good, bad and ugly )
In Conclusion:
Not bad. Since I made it twice, I know how easy it really is and will probably make it many many times in the future. And my poor ex-pat English father who likes Bakewell Tarts liked my efforts, so I consider that a double win. He’s not an easy sell on my sweets. Next time, for myself, I’ll make more jam and not try putting cream cheese with tropical fruits. Maybe with some mixed berry, if I wanted to do that.
( pictures )
They seem to enjoy it!
