Skip to main content

Bakewell Tart...er...Pudding for Daring Bakers


Yes, you are reading this right. I am finally, officially a member of that daredevil club called the Daring Bakers.

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.

Beginners luck, you can call it. Tarts are probably the only thing I make quite a lot so it didn't seem so hard. But Bakewell pudding is more than a tart. It's a shortcrust pastry, made the traditional "rub grated butter in flour" way. This is filled with jam and topped with frangipane.

The tart base was fine, I think I like the earlier ones I've made a lot more. But then, this recipe did not say to blind bake my tart which could have contributed to the slight sogginess (or uncrispness). My first layer of filling was my favorite cherry preserve. Again, I've used it before in tarts and I know what it tastes like.

And then frangipane kicked in and totally, completely blew me away. I'd never had it before so had no idea on what to expect. I certainly didn't expect something this delicious. To me, frangipane is what held this together. I am already thinking of other ways to use frangipane, minus the tart.

Do visit the Daring Kitchen to look at other members' versions. There are some beautiful creations out there.

Comments

Srivalli said…
Those are beautiful simran...
oh you also joined that group...great dear...Nice Tarts..ALl blogs are filled with these cute tarts..
Congrats Simran on a successful first challenge.
And welcome to the DB community.:)
Audax said…
Congrats on your 1st very successful challenge hope you enjoy the Daring Kitchen forums. I really like the big tart you did lovely pixs. Cheers from Audax
Medhaa said…
Welcome to Daring Bakers, Great first challenge. Love your tarts
Isabelle said…
Looks delicious! Wonderful job!
Lauren said…
Yum! Your tarts are adorable =D. Congrats on your first challenge!
Parita said…
The tart has come out perfect simran!
Sunshinemom said…
Congrats! So you are a daring baker now:) Time too considering that your oven churns out lovely things! Office colleagues can look forward to lovely stuff every month now on:)
CurryLeaf said…
Congrats,its surely a daring step to join the DB group.The tart looks delish.Successful first challenge.Keep it going Simran
DK said…
Welcome to the Dbers club Simran. You sure seem to have started with a bang. Looks enticing :)
Unknown said…
Fantastic tarts. Looks beautiful.
Dips said…
Quite nice ! I should say I really enjoyed the first challenge and looking forward to the next one ...
Great job on your first challenge, your tart look fantastic
jasmine said…
Congratulations on your first DB challenge--glad you liked the frangipane.

Thanks for participating.
j

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru