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 almond pastry cream and baked in puff pastry. The second is the “tart” where a rich shortcrust pastry holds jam and an almond sponge cake-like filling. "
The version I made is a combination of the two: a sweet almond-flavoured shortcrust pastry, frangipane and jam and this is how it turned out:
-Read the challenge and was totally overwhelmed. What is a frangipane anyway?
-Checked the forums and found that someone has already completed the challenge...the day after it was posted! His tarts looked pretty and somewhat easy. I'm feeling better about this.
-Realized I will have to invest in a fluted tart pan for this recipe. I've been wanting one for a few years anyway so.......YIPPEEE!
-Looked up the pronunciation of "frangipane" at dictionary.com. It's [fran-juh-peyn].
Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater.
Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.
Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes.
After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.