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.
What is a Bakewell Tart? No idea. But here it goes. It begins with a sweet shortcrust pastry. It is then filled with Frangipane, which is an almond filling. The result? Sort of yucky. The almond extract, a mere ½ teaspoon was overwhelming. Christina declared it tasted like Christmas. Not a bad thing, right? It will remain one of those experiences, not something I will come back to.
However, let me say that I love to bake tarts. Sweet and savory, and perhaps this filling with vanilla paste instead of almond extract. It is a possibility. I wanted to highlight some tools that are invaluable for tart making. A marble rolling pin, especially in the heat of the summer, it is always cool and keeps your shortcrust cool too. A reverse pastry board. You can see it has this lip on it so you can push at hard dough and the board won't go anywhere. On side is plain, the other has the pie diameters on it so you know when you have rolled your crust to the right size. Very handy. Lastly, a tart tamper, especially if you have fingernails. This rounded wooden tool will press your dough into the edges of the tin and prevents shrinking up when you prebake!So there you have it. Happy Baking!
As an aside, please go to The Daring Kitchen where my article on rhubarb is featured!
No comments:
Post a Comment