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Saturday, June 27, 2009

Bakewell Tart/Pudding ~ Tart for a wannabe Brit-ish Tart

to my Dear Fellow Daring Bakers,

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 was excited about this month's challenge because if you know me, you know that i pretty much like all things brit-ish. i even bought a cute ruffle edged tart pan. i wasn't going to be deterred by having to make the crust. further, i had made the yummiest Strawberry Rhubarb & Rosemary Jam the previous week and could now use it for the filling of the tart slash pudding. that's the only thing that tasted good. shit went south pretty much from the start.

nuria helped with making the Frangipane. she and i had an in depth discussion about how incredibly unappetizing the concoction looked, like the cellulite one would see on the back thighs of really fat people. attractive and mouthwatering, non? further, i was a bit heavy handed with the almond extract. as in, i slipped and poured quite a lot of the junk into the crust AND frankgipane. it burned the nostrils, singed the back of my throat with just the smell! instant turnoff. and the topper? my oven decided to be a bama and before the time was up, had over-browned the tart. i was hopping mad, i broke up with my oven that night.

final result: i had one slice for breakfast the next day, gave a slice to a coworker who liked it and that was it. the almond extract was just too much. the queen is not happy with me.

till next month, keep your ovens warm and lay off the almond extract,
Angry Asian and Nuria

bakewell tart

6 comments:

  1. Oh no! Almond extract is one of those things where a little goes a long way.

    Thanks for participating.

    j

    ReplyDelete
  2. I stared at this picture for about five minutes, drooling. I love the color, and how it just intuitively seems like there is exactly the right amount of every filling.

    Nicely done!

    ReplyDelete
  3. Yes the almond extract can be to overpowering for some BUT I think that your tart looks *drool worthy* it look perfect and those layers are spot-on. Cheers from Audax in Australia

    ReplyDelete
  4. jasmine, thanks so much for hosting!

    jeff, i think i did do a good job with the actual filling parts and with the exception of the almond extract, the tart was executed properly.

    Audax, thanks so much!

    ReplyDelete
  5. Yes the almond extract can be to overpowering for some BUT I think that your tart looks *drool worthy* it look perfect and those layers are spot-on. Cheers from Audax in Australia

    ReplyDelete
  6. Oh no! Almond extract is one of those things where a little goes a long way.

    Thanks for participating.

    j

    ReplyDelete