Grate butter into the flour mixture, using the large hole-side of a box grater. Many thanks to Jasmine and Annemarie for the tasty challenge! My version of the Bakewell Tart for this challenge uses a vanilla rhubarb compote as the jam option, and I have varied the filling to include hazelnut and black sesame flavours, which I prefer to plain almond meal.īecause frangipane is also extremely delicious as a tuile (spread thinly on a silpat mat and baked until crisp), I decided to throw together a parfait/verrine version of the Bakewell tart, with some toasted almond milk froth to boost the nutty flavour you would get from eating a normal slice of tart. So unfortunately, this turned out to be a bit of a last-minute effort. However, time managed to rapidly sift through my hands this month such that the real challenge was trying to find a moment to make the tart. I also don’t mind saying that it’s nice to get the odd challenge where you have to think of nothing more complicated than what jam it is you’d like for your tart base. use an Armagnac syrup, if you’re making a prune frangipane tart) and also ensures that the interior is moist. Often when I make such tarts, I like to brush a bit of syrup on top of the tart while it’s still warm. I’m quite fond of frangipane too, especially when it’s freshly baked. It is easy to bake and is the consummate crowd pleaser. The humble Bakewell tart is a simple pleasure. 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. The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. Remove from the heat.įill the tart shell with warm lemon curd and allow to set at room temperature.(Rhubarb, hazelnut and black sesame Bakewell tart) The lemon curd will thicken at about 175 degrees F, or just below a simmer. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. Add the eggs, 1 at a time, and then add the lemon juice and salt. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. Put the zest in a food processor fitted with a steel blade. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Meanwhile, preheat the oven to 350 degrees F.īutter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. ![]() Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. ![]() Dump onto a surface dusted with flour and shape into a flat disk. Mix on low speed until the dough starts to come together. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined.
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