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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.
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.
This was my first challenge with the Daring Baker's and I absolutely enjoyed it. This was very easy to make and didn't take too much time either. I used store brought strawberry jam this go round, but the next time I make it I will do so wth some of my homemade peach jam.
I don't think this desssert lasted but a few days in my house, if even that. My neighbor had one piece and said he thought about it all night and wanted some more. I had to oblige.
ThanksJ asmine of http://www.cardamomaddict.blogspot.com and Anne of http://www.divineambrosia.blogspot.com for such a great recipe selection. This is a must make for any baker or foodie.
