June 2009 Daring Baker Challenge - Bakewell Tart

"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 have to say I was not a fan of this months challenge, too bad I have already missed my 2 for the year do to my relocation to Mexico and that all of my cooking stuff had to be left in Michigan.

here is the recipe for BAKEWELL TART.

Bakewell Tart…er…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

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. 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.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, 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
30g (1oz) sugar
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) 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.

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) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

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.

I am really hoping that July's challenge is a little more exciting

Easy & Yummy Sweet Potato Pie

Ingredients
2 cups pureed sweet potato
1 (14-ounce)Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) easy pie crust

Instructions
Preheat oven to 425°F. Whisk sweet potato, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350°F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Nutrition Amount Per Serving: Calories 380, Fat Cal. 129, Total Fat 14.3g, Sat. Fat 5.8g, Sodium 350mg, Potassium 33mg, Carb. 30.5g, Fiber 3.3g, Sugars 17.9g, Protein 5.9g

Banana Cream Pie

I have never been a banana lover. As a child I would eat almost anything except bananas and PB&Js. When I was older I found that if the banana was still firm and green on the seams they were not too bad. Last year; however, I discovered these little bananas only about 4 inches long and wow are they good, they are so sweet. I could almost say that they have turned me into a banana lover.

I heard an interview on NPR last year with a man that was a banana expert and he said that the bananas that we know in the US are susceptible to a banana killing fungus and that bananas in the US will change. He also side that the bananas that we import are hardy but lack greatly on flavor. He also said that there are 100 different verities of bananas and most people have no idea what they are missing. When I saw these new bananas in the store I had to try and I have to say I am happy that I did.

I am not sure what these little bananas are called. A Goolge search gave me several names that they might be such as Se orita and banana-ouro and from the photos they look about right. I had a few that were a little riper then I like and because I was feeling ambitious I thought I would try may hand at Banana Cream Pie...by the way I had never had banana cream pie before.

I took "Moms" quick pie crust recipe...

1 1/2 c flour
2 t sugar
1 t salt
1/2 c vegetable oil
2 T milk
Combine ingredients to form a soft pastry dough. It will be really soft, not like a rolled out crust. Press evenly into the bottom and sides of a 9" pie pan with your fingers

I then blind baked the crust at 400F for?... until it was brown. I know it is not pretty but it works.

I then sliced the bananas and toss with a little lemon juice to keep them from turning brown then line the baked crust with the tiny sweet bananas.

I made half of the pastry cream recipe my Husband likes. all the following was halved and it worked out fine.

3 Cups Milk
Seeds scraped from one vanilla bean - or 2 teaspoons vanilla extract. If you are using vanilla extract it is added when the cream is finished cooking.
8 egg yolks
3/4 cup granulated sugar
6 tablespoons cornstarch, sifted
2 tablespoons unsalted butter, softened

In a 3 quart saucepan combine the milk and vanilla bean seeds. Heat just below the boiling point (scalding).Using an electric mixer (with whisk attachment if available) beat the egg yolks and sugar in a large mixing bowl until they lighten in color. Stir in the cornstarch.

Pour about 1/3 of the hot milk into the egg mixture (this is called tempering), whisking continuously to incorporate. Whisk the tempered egg mixture back into the remaining hot milk, and place the saucepan back on the heat. Cook on medium high heat, stirring constantly with the whisk, until the mixture comes to the boil. Reduce heat and boil for about 30 seconds, stirring constantly.
Remove from heat and gently whisk in the butter.
Strain the pastry cream into a bowl and pure over the banana lined crust.

With the 4 egg whites I has I made meringue by whipping the whites with 1/2 cup sugar until then were stiff and shinny and then covered the pie, sealing the edges, with the meringue and place under a low broiler until the peeks were a little browned. Chill.



I really liked the pie but the kids loved it so much that they are still talking about it. This is a must make again. hummmm maybe for Thanksgiving.

Mother's Kitchen Pie Crust

Crust From Mother's Kitchen, thanks Mom for making pie making quick and easy.
1 1/2 c flour
2 t sugar
1 t salt
1/2 c vegetable oil
2 T milk
Combine ingredients to form a soft pastry dough. It will be really soft, not like a rolled out crust. Press evenly into the bottom and sides of a 9" pie pan with your fingers

Peach Pie

Double pie crust

5 large ripe peaches

2 plumbs

1/2 cup sugar

1/4 cup flour

1 teaspoon Cinnamon

Preheat oven to 375F

Peel and slice peaches and plumbs and place in a bowl. Toss fruit with sugar, flour and cinnamon. Pour into prepared pie shell. Cover with second pie crust, slit crust for steam and bake for 45-50 minutes.