02 September 2009

i’m a daring baker too! sorta.

bakewell01i participate in daring bakers… just not officially. it’s only when i see a flood of entries pop up in my foodblog subscriptions that I become inspired to try a recipe. plus i don’t really quite understand how one joins/participates/etc. i just see the flood and follow the tide.

so when these cherry bakewell tarts popped up over at tartelette + i happened to have all the ingredients + had some pâte sucrée in the freezer +  had a bunch of jams to get rid of, i knew this recipe had to be made.

bakewell02 Ingredients:

Sweet pie crust dough


  • 125g unsalted butter, room temperature
  • 125g powdered sugar
  • 3 large eggs
  • 1/2 tsp almond extract
  • 125g ground almonds
  • 30g all-purpose flour

Whatever jam or preserve you have in your fridge.

Line your tart(elette) pan(s) with the dough, and stick it in the freezer to let it harden up.

bakewell03Then I made the frangipane! Isn’t it a funny word? but what is it, exactly? according to the trusty wikipedia, frangipane is any filling for custards/baked goods that is made with or flavored like almonds. Such a fancy word for such a simple thing, don’t you think?

Cream the butter and sugar together, then add the eggs one at a time, making sure that each one is mixed in thoroughly before adding the next. Pour in your extract and keep mixing. Finally, add your ground almonds and regular all-purpose flour. It’ll look really gritty and not smooth at all… but don’t worry, because after it’s baked it’ll be just fine.

bakewell04Take out your lined tart(elette) pan(s) from the freezer, and spread a layer of jam/preserve on the bottom. I suggest filling it halfway. don’t do it to thin or you’ll get an awkward ratio of jam : top/crust.

bakewell05Spread some of the frangipane batter on top.

And bake in a preheated 400F oven for about 30 minutes until done.

But I wouldn’t fill it too much…

bakewell06Because this is what happens. Spilled-over-bakewell-tart. But don’t worry, because it’ll still taste good. (this is the result of not enough tart dough –> not enough tart pans lined with tart dough for the frangipane topping –> lots of extra frangipane that I then tried to not waste by piling as much as i possibly could on top –> bloated bakewell tarts.)

bakewell07 One of them didn’t spill over! hooray!

bakewell08and voila! here is a slice of bakewell tart, all cut up and ready to eat!

yet another recipe down, almost almost caught up with all the stuff i made in the summer pre-québec!


hope n laughter said...

You inspire me to cook. Not that I have yet, but he wanting is there at least.

cathy said...

@hope: you can do it! the only thing you need is a spatula and a big bowl... :D

Kitchenlander said...

Good job!
It's not that hard to be a DB, but I bet you can go indie, too! ;-)

cathy said...

@kitchenlander: thanks! i'm not much for commitment, so i'm happy being an indie :)