The Daring Bakers' Challenge: Bakewell Cluster ...er Tart…er…pudding
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.
A Bakewell Tart consists of three parts: a shortbread-crust, a jam layer, and a sponge-like frangipane.
I had high hopes for this challenge. The shortbread crust came together nicely and the scraps baked up into lovely cookies when topped with a bit of jam. I made the jam with strawberries I bought from my CSA; it, too, was delicious.
And then there's the frangipane. I don't know where I went wrong, but I began to suspect a problem when the frangipane starting poofing up on oneside and staying flat on the other. By the time it came out of the oven, the top of the tart looked like a mountain range. A mountain range oozing butter. Once it cooled, the rough-terrain flattened out a bit, but still: atop it sat a buttery Lake Titicaca. I poured off the liquid and let the tart cool fully.
Sure, it looks normal but the taste ... well, let's just say I can see where the dessert was supposed to go, but am keenly aware of what its lacking.
5 comments:
I was a bit disappointed in my tart as well :( Mine does not look like some of the other DB's! Oh well, there is always next month!
pity the tart didn t come out perfectly. I saw some other tarts and they looked delicious!
Oh my, your frangipane problem does sound a bit odd! I wonder what on earth happened?
Well drat Laura. I just pulled mine out of the oven and it had one side like you describe but it flattened out when it cooled.
I have no idea why the frangipane did that...maybe it needed more mixing? Maybe hotspots in the oven? I have no clue.
Sorry it didn't turn out, but thanks for participating.
j
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