Monday, June 29, 2009

Bakewell Tart - June Daring Bakers Challenge

A customer at the North Bay Farmer’s Market gave me two frozen bags of Sour Cherries, she said use them in your baking, also they make good jam. She will have fresh fruits soon, and if I need more she can pick me fresh ones when they are ready.

Sour Cherry is not a popular fruit in Lebanon, I know that we use the nut inside the seeds for our baking, and it’s called Mahleb, and it’s available in all Lebanese/Middle Eastern Stores.

I wanted to make some jam using the frozen sour cherries, and I searched to net to find 1) an easy way to take the seeds 2) a good recipe for jam without using pectin which we don’t use.
I found a simple way by cooking the cherries for 10-15 minutes then mash them or use a hand mouline to mash the fruit and get rid of the seeds. The result was a red syrupy paste. My first choice was using Quince to the mixture first to add a texture and get the nature pectin but quince is not available in the markets in North Bay, so my second choice went to the green pears, which is almost similar to quince and they do keep their shapes and taste excellent in jams and have pectin. And my two frozen bags turned to exotic jam with beautiful flavour, I added freshly ground cloves, nutmeg and fennel seeds in the mix

I wanted to make some pies for the market, and since the challenge of June was the Bakewell Tart, this became my first choice, and on Friday morning
I prepared enough dough to make 20 - 4 inch pies and 20 - 8 inch pies.
A dozen of each size was made using the Bakewell Tart recipe, and since I made enough frangipane to made fresh fruit tarts with frangipane paste.

There are two types of Bakewell Tart. The first is the “pudding” where a layer of jam is covered by an almondy pastry cream and baked in puff pastry. The second is the “tart” where a rich Shortcrust pastry holds jam and an almondy sponge cake-like filling.
The version we’re daring you to make is a combination of the two: a sweet almond-flavored Shortcrust pastry, frangipane and jam.
Like many regional dishes there’s no “one way” to make a Bakewell Tart or Pudding, but most of today’s versions fall within one of two types. The first is the “pudding” where a layer of jam is covered by an almondy pastry cream and baked in puff pastry. The second is the “tart” where a rich Shortcrust pastry holds jam and an almondy sponge cake-like filling.
Thanks to Jasmine of Confessions of a Cardamom Addict and Aneemarie of Ambrosia and Nectar who chose such a delicious and classic English treat. What a fun challenge this was!

Dough recipe for 9 inch pie:
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, rubs 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 cohesive and slightly sticky dough.
Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes.
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 it’s slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Chilled Tart Shells ready for the OvenSour Cherry & Pear Jam is used for stuffing

Fragipane topping over the jam

Dozen 4" tarts & dozen 8" tarts were baked for the market

Tasty and elegant Tart, easy to prepare with a beautiful dough base

A nice color combination

I will definetley make this tart again


Lisa Michelle said...

Gorgeous, Arlette, simply gorgeous!! I love the sour cherry-pear jam, but what is Fragiwas? It looks so delicious!!! Awesome job, and I'm amazed that you made so many tarts, but hey, you sold them all, and that's what counts! You're amazing!

jasmine said...

I've fallen for sour cherries in a big way. Glad you were able to use them in the tart.

Thanks for participating.

Amal said...

Marhaba Arlette.
It looks so delicious and has a grate color, i'll try it...
Take care

Summer said...

Yummmmmmmy!! i can even smell how good your tart is from the nice photos!

Arlette said...

Hello Sweet Ladies,

Thank you so much for your kind visits and leaving nice comments.
I really appreciate that.

Jasmine: when I have the time I will share the recipe of the Sour Cherry and Pear Jam.

://: Heni ://: said...

Esalaam Arlette,

This does look elegant ... and anything with sour cherry and pear is sure to be great!

Julia @Mélanger said...

Ohhhh, love the sounds of the sour cherry and pear jam. Lovely, lovely. These look great! :)

Noor said...

You did a nice job with this. I never knew about the cherry seeds, what do you all cook with them? Now I want to try it, lol. Do you all use shaiba leaves (lichen) in your cooking?

I was going to make this but I did not bc I did not think I would like it. Yours looks way better then the original one I saw I have to admit, lol. But then again you put your Middle Eastern touch on it, how can it go wrong ;)