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...
Prathibha said…
oh you also joined that group...great dear...Nice Tarts..ALl blogs are filled with these cute tarts..
Aparna said…
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
isa 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:)
Curry Leaf 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 :)
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

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

The Living Roots Trek

I met Wesley at noon on a sunny day in May at the entrance to Tyrna village. The meeting had been three months in the making. Back in February, I had seen the pictures a friend posted from a trekking trip to Meghalaya. I'd been so taken in by the double decker living roots bridge that I immediately called Chalohoppo, the travel company she had gone with, and booked a trip for myself.

I'm not a trekker which means that instead of the rugged trip my friend had taken, I had arrived at a compromise. We will start the trip with the trek and then spend the rest of our stay in Meghalaya at a nice lakeside resort just outside Shillong. Which means that the day before I met Wesley, I'd landed in Guwahati and been met at the airport by a friendly Chalohoppo driver for a four hour drive to Cherrapunjee.

On arriving at the Sai Mika resort, nestled in the middle of mountains, I called the number I'd been given and was greeted by a friendly, enthusiastic voice of our guide for the tre…