This is my first month par­tic­i­pat­ing in the Dar­ing Bak­ers Chal­lenge! I don’t know why I haven’t par­tic­i­pated up until now, but I’m glad that I’m now in the loop. My first Dar­ing Bak­ers Chal­lenge and Foodie Fights all in one week! Wow.

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.

I had never heard of a Bakewell Tart before, so I was very intru­iged. I have to admit, hav­ing never been ter­ri­bly impressed with British food in the past, I was in the same boat as our friend Shelly. I just wasn’t ter­ri­bly excited about this one. Ah, silly me.

Here is a real look at what my kitchen looks like when I bake. It’s kind of sad, a crowded counter, over­flow­ing onto the stove top, and my ever-present lap­top pro­vid­ing enter­tain­ment. I’ve been on a Mad About You kick lately. Can you believe those fools at NBC have only released the first 3 sea­sons on DVD? What is wrong with them?

tart1

A Bakewell Tart has a short­bread crust, a thin layer of jam and is then topped with a top layer that is almost a cross between a pud­ding and a cake. The top we used for the chal­lenge was a frangi­pane, which con­sists of pri­mar­ily but­ter, eggs and ground almond meal. Given that I’ve never had one before, I wasn’t sure how to approach veg­a­niz­ing the eggs, as all dif­fer­ent egg replac­ers have such dif­fer­ent con­sis­tency. I read some­one describe it as being rem­i­nis­cent of pound cake, so I opted for silken tofu. My almond meal was not blanched, so there are dark specks of skin.

tart2

I was going to use some of my home­made jam, but given that we are down to the last 2 jars and I was feel­ing some trep­i­da­tion about this recipe, I opted for some tart cherry pre­serves from the store.

tart3

Now, topped with the frangi­pane… it was look­ing a lit­tle sickly and I started to lose faith.

tart4

Now, occa­sion­ally, I am wrong. This would fall into that cat­e­gory. The crust was fan­tas­tic, per­fectly crisp and EB-buttery. The tart jam nicely con­trasted with the soft, slightly creamy frangi­pane top­ping. I baked it a few min­utes too long, as evi­denced by how brown it was, but it was very forgiving.

tart5

The house smelled so won­der­ful, it was hard to let it cool. The frangi­pane mar­ried the crust so beau­ti­fully, I hes­i­tated to cut into it. Appetite trumps aes­thetic, however.

tart7

The crust was firm enough to eat it like a slice of pizza, which is great because I tend to eat at my desk and this was my break­fast for a cou­ple of days this last week.

tart6

I am so happy to have added this to my bak­ing reper­toire. It’s amaz­ing what you can learn when you pull your head out of your ass. I’m sorry for doubt­ing you, England!

I based both ele­ments of this recipe off of the recipe given to us for the chal­lenge. Here it is, with my alter­ations added in. I did pull out my scale to ensure accu­rate pro­por­tions, and I’m glad I did because the Impe­r­ial mea­sure­ments below didn’t match up. I did not, how­ever, bother to write down what it did come out to, so weigh it if you can!

Bakewell Tart

    Sweet short­crust pastry

Prep time: 15–20 min­utes
Rest­ing time: 30 min­utes (min­i­mum)
(I made this in my food proces­sor in about 2 minutes)

225g (8oz) all pur­pose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) Earth Bal­ance
3 table­spoons soy yogurt
2.5ml (½ tsp) almond extract (optional)
15-30ml (1–2 Tbsp) 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 soy yogurt 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.

Form the dough into a disc, wrap in cling and refrig­er­ate for at least 30 minutes.

    Frangipane

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

125g (4.5oz) Earth Bal­ance, soft­ened
125g (4.5oz) pow­dered sugar
9 tbsp. firm silken tofu, blended with 2 tbsp. soy milk.
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all pur­pose flour

Cream EB 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 tofu in three batches, beat­ing well after each addi­tion. 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 and eas­ily spreadable.

To make the tart:

Pre­heat oven to 400. Roll out the crust to fit a 9 inch tart pan. Press it in, and trim edges as needed. Place pre­pared crust in freezer for 15 min­utes. While crust is chill­ing, pre­pare frangi­pane. After 15 min­utes, remove crust from freezer and spread a layer of jam in the bot­tom of the crust to coat the bot­tom. Cover with frangi­pane and spread to coat. Bake for 30 min­utes, sprin­kling on sliced almonds 5 min­utes before fin­ished bak­ing. Let cool com­pletely before slicing.

Be sure to stop by on Mon­day to see my Foodie Fights entry and to vote on who you think did best with their ingredients!

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0 Responses to daring bakers!

  1. lisamichele says:

    Con­grats on your first CB chal­lenge well done! Love the per­fect amount of jam and your frangi­pane is just gor­geous! Major kudos!

  2. lisamichele says:

    Err..DB challenge..lol

  3. Anula says:

    Con­grats on your first DB chal­lenge and wel­come to the com­mu­nity :) Your tart looks great! Very yummy :) I also enjoyed this chal­lenge. For me, for now on, this is one of the favourite desserts!

  4. Andrea says:

    If this tastes half as good as it looks it must be amazing.

  5. shellyfish says:

    I know! Shame on us…but like you, I’m thrilled to have this feather in my cap, because it really was easy to make and delicious!

  6. Dragon says:

    Wel­come to Dar­ing Bak­ers! Great job on this month’s challenge.

  7. Courtney says:

    OMG–I *lovve* Mad About You! What a great show…they don’t play re-runs on TV, either!

    That tart/pudding/custard looks great! It sounds kinda weird, but I bet it tastes deli­cious :o)

    Court­ney

  8. Dips says:

    Awe­some vegan vari­a­tion !! It looks truly divine and Im sure tasted that too…
    Con­grats on your first DB chal­lenge ! Mine too :)

  9. Jojo says:

    Oh wow, I’ve recently been miss­ing bakewell tarts…i used to love them before I went vegan. This is one recipe I’ll def­i­nitely be trying.

  10. jasmine says:

    I think it looks fab­u­lous and the almond skins are just fine.

    Thanks for participating.

    j

  11. isa says:

    Nice vegan vari­a­tion! Your tart looks deli­cious. Great job on this challenge!

  12. Diann says:

    Yay, you’re a DB’er! You did awe­some on your first chal­lenge. Funny how nobody seemed excited to par­tic­i­pate, but then ended up glad they did.

  13. Diann says:

    I used just 1 EnerG egg replacer because all the other frangi­pane recipes I saw only used one egg. I guess it just wouldn’t work with this recipe.

  14. Annemarie says:

    For­give­ness of Eng­land was all I ever asked of peo­ple from this recipe. ;) glad you enjoyed it and fab­u­lous job mak­ing it go vegan. Thanks for participating!

  15. Josiane says:

    It’s very inter­est­ing to see the dif­fer­ent takes on veg­a­niz­ing the frangi­pane (Shelly with Ener-G, Mad­cap Cup­cake with flax meal, and you with silken tofu) — looks like I’ve got a bit of exper­i­ment­ing to do in order to find my favorite! Thanks for shar­ing the details of your alterations.

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