Daring Bakers: Bakewell Tart or Pudding

I made this tart/pudding/dessert/food/yummyness in an afternoon.  I completely messed with the recipe, and miraculously ended up with a lovely end result.  First off, I don't own a scale, and all of the measurements were by grams or ounces.  Secondly grams and ounces confuse me.  So, using my mom's kitchen math sheet, I figured out roughly how much flour I would need in wheat flour, then used that amount of a large mix of GF flours.  I probably should have used less of my flours, as they are more drying than "normal" flour.  But don't worry, I fixed(ish) that later.  

I also guesstimated the amount of sugar and whatnot in the rest of the shortcrust recipe.  And, for the big finale, as I was adding the water, that would apparently make it all stick together, I had some issues.  You see, the recipe said that 1 to 2 tbsp of water would work, but with the dryness of my flours, that 2 turned into 3 and 5 and 7 and ultimately about 9 1/2 tablespoons of water.  And some vegetable oil, because the water wasn't going to cut it alone.  

Oh, and I skipped the step of putting the dough into the fridge, as making an already (somewhat) crumbly dough into the fridge to dry out some more is not a good idea.  Also, without gluten to develop, whats the point?  To make the recipe even more my own, I didn't roll out the dough, but patted it into the pan, which worked beautifully.  Even though I don't make my own jam, I decided to use some, to add more moisture to the dish.  The Frangipane was somewhat easier, but I still guesstimated most of the amounts.  

Here are the pictures from this interesting, and fun adventure:

I mixed all of my flours and grated the butter in...

Separated the eggs,

And added them to the dough.  As well as 3 tbsp of water...

Still far from being a dough!

After 5 tbsp, it looked like this

I believe this was at about the 8 1/2 tbsp point.  Still not quite there...

But once it was okay, I bundled it up fast =D!!

Then patted out the dough, in the pie plate.  Rolling wasn't going to help this crust =D.

Once the crust was frozen, I spread a good 3/4 cup of strawberry jam onto the crust.

And, of course added the Frangipane to the top, yum =D.

All baked =D.

A couple of hours later, it was time to taste the tart!

Lets just say Yum.  This was good.  Very good.

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.

As I said, this was good, and I encourage you all to try it (if you haven't already)!  We'll see how everyone else's turns out, but I found the recipe to be fairly flexible, as long as the consistency is good at the end!  This was my first time making a shortcrust and a Frangipane, as well as tasting them, so I hope that you try them as well.

xoxo

Lauren

I know I haven't done this in awhile, but heres the recipe with all of my alterations =D. (PS Sorry about all of the funny spacing, it wasn't cooperating with me...)

Bakewell Tart or Pudding

Makes one 23cm (9” tart)
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin

One quantity sweet shortcrust pastry (recipe follows)
Bench flour
250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds or chopped almonds

Assembling the tart
Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits.  Press the dough into tart pan, ensuring a uniform (not too thick) thickness. Chill in the freezer for 15 minutes.

Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.  I cooked it for 5 minutes longer, but do as you see fit =D.

The finished tart will have a golden crust and the frangipane will be tanned, not-so poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm or cold, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough. 

Sweet shortcrust pastry

Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film

225g (8oz) all purpose flour 1 tsp xanthan gum, 1 1/2 cups Bette Hagmans flour mix, 1/2 cup corn flour
30g (1oz) sugar (1/8 cup sugar, I think... It might have been 1/4 cup...)
2.5ml (½ tsp) salt 
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) AS MUCH AS YOU NEED!! cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

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. Pour in at least the 2 tbsp, and see from there, just keep adding water until it sticks together well.  Really well, and is not crumbly.

Form the dough into a disc, wrap and leave out while you make the Frangipane.

Frangipane

Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds (about a 1 1/4 cups)
30g (1oz) all purpose flour 1/4 cup of a blend of flours and a pinch of xanthan gum...

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. 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.