June 27, 2009

A Bakewell Tart…er…Pudding that ...er... Baked Well! Daring baker Challenge June 2009


Today is the 27th of the month and once more the time for yet another Daring Baker post. I do sometimes wonder what those who are not Daring Bakers must think when so many similar posts pop up on food blogs all over the world.
Do they look forward to seeing our efforts or do they think "Not another one!" I wonder……….

But before I go further, may I mention that 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.

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 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.
This version is a combination of the two: a sweet almond-flavoured shortcrust pastry, frangipane and jam.




Another challenge that was new to me, though I had heard of the Bakewell Tart and there's a recipe and picture of it in one of my cookbooks. You can find a detailed Bakewell Tart history and lore on the hosts' blogs and the recipe here.
It wasn't too difficult to do, and I actually did this challenge early in the month to avoid last minute disasters (I don't work very well under too much pressure!).


My Bakewell Tart Experience:

In my usual fashion, I wanted to see if I could do an egg-free challenge. I halved the recipes for both the dough and the frangipane and decided to make 6 mini-tarts instead of 1 big tart. We were given the option of making our own jam, but I took the easy way out and chose to use a store bought mango jam.


Sweet shortcrust pastry:

I simply left out the egg yolks in the pastry dough and added very little of chilled water to bring the dough together.

Making the dough was a breeze. I prefer to use the food processor for making tart/ pie-crust dough because it means that since my hands aren't warming up the dough, it stays cooler and I get a better texture for my tart/ pie shell.

I divided the dough into 6 pieces, rolled out each into a circle just right to fit my muffin pans. This also meant that I had very little leftover dough scraps.



Cardamom flavoured almond frangipane:

I started out making my own almond meal as that's something we don't get here in the stores. I have made this before for some of the other DB challenges and grinding whole almonds to as fine a powder as possible. Too much grinding can make it a paste.

I store my stock of nuts in the freezer and this time I just blitzed the almonds in my mixer/ grinder, straight out of my freezer. I got a slightly finer almond meal than usual, but I'm sure this wasn't very kind on the blade!

Substituting for 1 egg is always easier.
One suggestion at the Alternative DB forum was to use egg replacers like Ener-G, but this is something I don't get here. So I used what I had previously used in my cheesecake challenge. Since the frangipane here is also somewhat like a custard, I figured using a paste of 3 tbsp tofu + 2 tsp cornstarch for every egg to be substituted.

I also added 1/2 a tsp freshly powdered cardamom which would pair well with the mango jam I was going to use. I also left out the almond extract here and used vanilla extract instead.
Otherwise, this step was also easy to do.


Assembling the mini-tarts:




This wasn't too difficult. I lined the muffin pans with the rolled out pastry, trimmed the edges and fluted them. Then I chilled them for about 15 minutes. This helps keep their shape while filling them.

Sometimes, it happens that the jam leaks out of the pastry shell during baking. One way to prevent this is to brush the bottom of the tart shell with egg white and then blind-bake it. Another is to brush a layer of chocolate. So naturally, I chose chocolate!
So, I spread a nice layer of melted semi-sweet chocolate on the bottom of my mini-tarts and chilled them for 10 minutes to set the chocolate.

Then I spread a thin layer of mango jam and chilled the mini-tarts again, for another 15 minutes before filling them up with the frangipane. I decorated them with halved almonds as I don't get flaked almonds either, and I just wasn't keen (or daring) enough to that by hand!

I ended up baking my mini-tarts for 40 minutes, 10 minutes more than specified, before they took on a nice brown colour. They were still a little soft to touch, but cooked through.



Verdict:

My mini-tarts had puffed up beautifully in the oven but they caved in slightly once they had cooled down. Other than this minor aesthetic hitch in the whole process, this was one easy challenge.

The sweet short-crust pastry was very flaky and the frangipane was soft and almost cake-like in appearance and texture. The chocolate I used also balanced out the sweetness of my mango jam. And using tofu worked.
An interesting textured and tasty dessert on the whole was the general consensus.


You'll find lots more beautifully baked Bakewell Tarts…er…Puddings here.




61 comments:

Divya Kudua said...

I love the DB callenges and actually look forward to it every month;).It is an awe inspiring thing to go through all of your posts[ok,not all-only the blogs I follow]and look for variety in the same recipe.I love tis months challenge and at the cost of sounding repetitive[as I have commented the same on Ria's and Deeba's],this month's challenge seems quite do-able for a beginner baker like me:).I have always wanted to make tarts and this ooulc be THE recipe:)

I love the small tarts that you've made and can only imagine biting through layers of chocolate,mango jam and frangipane...yummmmmy!!

Claire said...

These look great! YOu'd never know they were egg free.

Manggy said...

Mango jam! I like the way you think, Aparna :)
About non-daring bakers... Well, no comment :) I like visiting your sites regardless.

Hannah said...

Mm, I love the flavors you chose! Those mini bakewell tarts are adorable and sound delicious. :)

A2Z Vegetarian Cuisine said...

Aparna
That was a lovely one. Your step by step instructions are really inspiring me will surely try out soon.

Amy J. said...

Your tartlettes look great! I'm especially impressed with your success in not using eggs. Yum!

Ria said...

They look very cute Aparna! I love portion sized desserts! You can always have your to yourself :D And I am impressed by you eggless version :) Good Job!! :)

Simran said...

Your tarts look great. I just posted my first challenge too :)

Hornedfroggy said...

Your mini-tarts are so cute! :)

anna said...

Your little tarts look great! And I love your creative tweaks. It sounds delicious. Mango, chocolate and cardamom? Yes please!

Before I joined the Daring Bakers I'd see the posts every month and mentally kick myself for not having joined. Though, when I saw the last December challenge I was relieved that I wasn't a member...on the other hand, I'm hosting this coming December and it's going to be quite the challenge. ;)

jayasree said...

Loved your tarts and the layered fillings. Beatifully shaped.

Esther said...

They look fantastic and I just realised the gluten free pastry I made is egg free too which is worth remembering when my egg sensitive friend comes to tea.

Dharm said...

Nice done my friend! Your tarts look just lovely and i'm sure they tasted great too!! Great Job on this challenge!

sunita said...

Your minis look very pretty Aparna...yes this as an easy challenge, wasn't it :-)

Mary said...

Nice job converting the recipe to an eggless one. The tarts look great. I love the idea of combining mango with cardamom.

lisamichele said...

Your baby tartelettes look so light and delicate, and the crust is simply beautiful. Love the cardamon, chocolate and mango in them too. You always come up with such great ideas, and no eggs at all? Amazing!

Rosa's Yummy Yums said...

Your tartlets are very pretty! I love that choice of flavoring!

Cheers,

Rosa

pigpigscorner said...

Love how you made it into tiny tarts! They look great.

Zita said...

How sweet... very pretty in those little shapes :)

Audax said...

Cardamom flavoured almond frangipane yummy and the eggless version of the pastry worked out fine. I always look forward to posts they are very enjoyable and eye-opening. And they look so delish and have a great colour.

Yasmeen said...

Love these mini variation and the layer of chocolate over Jam must make this all the more delish:)

Medhaa said...

Love your eggless version and the mini tarts look lovely. I will be trying out this eggless version soon.

Arundathi said...

My tart didn't come out that well, but I blame it on the hot and humid weather. Yours look great!

singinghorse said...

Your tarts look exquisite and cute. How lovely! I love the cardamom flavor. It was a beautiful job you did!

Suzana said...

Mango sounds always perfect to me, Aparna. I like the little mini tarts... er puddings! Will have to remember to try cardamom someday. ;)

Deeba @Passionate About Baking said...

Beautifully done Aparna..mango+chcolate=heavenly!! I love the little pretty tartlets you made. Just wonderful!

Elissa said...

I love the look of your tarts! I know you were unhappy with the fallen centers but I think that actually adds to the appeal. These tarts looks so beautiful!

isa said...

Mango, chocolate and cardamom sounds very good! Your minis are very cute! Nicely done!

Lauren said...

Your tartlettes are beautiful!! The flavour combo sounds divine as well =D. Awesome job!!

Red Chillies said...

I haven't looked the details yet, but it sure looks delicous. Hats off to you all DB members!

Y said...

Those look fantastic! How interesting that you managed to make the whole thing egg-free. Mango and cardamom is just a very tasty combination!

Arfi Binsted said...

lovely combination. adding mango is a tropical twist to the traditional tart.

Cakelaw said...

The cardamom is a lovely touch, and the fact that these are egg free is perfect for someone with egg allergies. I also adore mangoes - they remind me of summer, holidays an happy days - great job Aparna.

Lorraine @ Not Quite Nigella said...

Hehe interesting question! I know one of my readers said that they don't really understand the whole Daring Bakers thing and fair enough, I might not too if I weren't part of it. Your tart looks amazing as always-and I love the size of them too! Perfect to pop in the mouth :)

Cheryl Harris said...

the cardamom sounds like a delicious addition, and the picture is just stunning! almost (almost) too yummy to eat.

Vera said...

These are so cute, Aparna! I can't believe yo made them without eggs! Great job!

Sharmila said...

I look forward to these posts ... being almost a 'no bake' person I just love to see so many delicacies at one go. Those tarts look yummy Aparna. :-)

Jo said...

Your tartlets look lovely and delicious. Great job on this.

shellyfish said...

Beautiful as always, Aparna! I just love the tartlettes - I will try to make them next time rather than a large tart - they are so cute!

Anula said...

Beautiful little tarts and what a nice idea with the mango falvour :) Cheers.

Elra said...

Absolutely gorgeous Aparna. Well done!~

Madhuram said...

Lovely tarts Aparna. It's definitely nice to see different version of the same recipe.

Curry Leaf said...

Wow,mango and chocolate delicious.Love the way you used the muffin pan.Perfect Aparna

Curry Leaf said...

Aparna,wanted to let you know about Orgran egg replacer.I saw it today.

Amy J. said...

Great job - yuummy flavors you used!

jasmine said...

Lovely tart!

Thanks for participating.

j

farida said...

Your tarts looks so good! Great job. I missed this months' challenge, sadly:(

Soma said...

wow mango jam sounds so good!! Love the mini ones Aparna.

ice tea: sugar high said...

yumm... that mango jam sounds delish paired with the almond frangipane. Great choice.

Avanika [YumsiliciousBakes] said...

Mango and chocolate together!! Yumm! I love how you made them into individual sized portions!!

MeetaK said...

manog is always good in anything even in a bakewell tart! lovely job aparna!

Lien said...

Wonderful little tarts, they look so pretty

http://peranakanandmore.blogspot.com said...

Mango jam sounds yummy... and your tart looks great even without eggs!

Susan/Wild Yeast said...

Mango jam and cardamom frangipane, oh my goodness! And you know, I rather like the slight caving, makes them look rustic, which is always a plus in my book.

♥Rosie♥ said...

Aparna your little Bakewell tarts look wonderful!! Now I do like the sond of your frangipane - oh my mmmmmm...

Veda Murthy said...

Those tarts look lovely. i lika the little tarts.

jayasri said...

wow, lovely tarts aparna, your a great daring baker and i must say hats of to u..., wondering why these days i am baking every week home made breads for my children as they take it to the their school and i get tired of that..., and i don't want to do anything with blogging either, whenever i have time i sit and go through everybody's blog !!, keep it up dear..., i love to visit ur blog to seeing ur baking....

Bergamot said...

looks really delicious.yumm...

Andreas said...

Very pretty mini-tarts. And brushing the empty tarts with chocolate is of course pure genius. ;)

Christina said...

Mango and chocolate is not a combination I've tried before, but after seeing your tarts I'll have to. They look and sound wonderful!

Jill said...

Your mini tarts look beautiful and I loved the flavor combinations!