
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.

According to our hostesses, the tart is made up of several layers. “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-flavored shortcrust pastry, frangipane and jam.”
I decided to bake this in my square tart pan, and I used one of my favorite jams, Blenheim apricot, from We Love Jam. Folks, if you haven’t tried their jams and barbecue sauce, you are seriously missing out on something. I discovered them via David Lebovitz’s blog, and I’ve been a loyal customer.
The tart was easy to put together, and I didn’t bother rolling the crust to try to fit it into the pan - I just flattened it out, and pressed the dough, bit by bit, into the tart tin. I’ve found that when I’m dealing with shortbread crusts, this technique saves my sanity. After that, it was a matter of layering in the jam (2/3 cup - I will use a full cup next time) and the frangipane cream. After it cooled a bit, I dusted it with powdered sugar. I think my husband had three pieces, he loved it so much. Definitely a winner, and something I plan on making again.
Thank you Jasmine and Annemarie for a great pick. Check out the DB blogroll to see what other bakers made this month. You can find the recipe here.
continue reading "The Daring Bakers and a Traditional Bakewell Tart. Or Pudding."









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