I LOVE almonds and I ADORE Bakewell Tart, so I was delighted that this is what we were to make for the Daring Bakers this month.
Despite the confusion, I'm pretty sure this is a Bakewell Tart, as opposed to a Bakewell Pudding - sweet shortcrust pastry, a think layer of jam, and lovely soft frangipane. Mmmmmmmmm.
You can see the recipe we worked to here. I used a 'posh' cherry conserve that I bought (no time to make jam this month!). I just used enough to smear over the base, which worked well - I don't think Bakewells should have too much jam if possible.
I followed it very closely, and it worked out very well indeed. The pastry was flaky and cooked through, and the almond mix was just delicious. The people I fed it to at my drama group were very pleased, and commented on how moist it was. I will definitely be making it again - it's a great 'keeper' for picnics, teas, parties etc.
I did make a couple of changes to the recipe / method:
* used one third more frangipane as I had a slightly larger tin - seemed to cook in the same time though, giver or take 5 minutes.
* blind-baked the case for 15 minutes, at 180 celsius, lined with parchment and filled with beans - I then egg-washed it and popped it back in for 2-3 minutes - this definitely stopped the pastry going soggy.
* put the butter, bowl and flour in the freezer for ten minutes before making the patry - this got me a better pastry than I have managed before.
All in all - another tasty Daring Bakers success! Yum.
