Daring Bakers Challenge, Fruit, Pie
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June’s Daring Baker’s 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.

The mandatory elements of this month’s challenge were making our own pastry dough for the tart and the egg/custard like topping: frangipane. I had never even heard of frangipane before this and since I am partial to chocolate desserts, I was skeptical. I chose to make my own Strawberry Peach Jam and I am infinitely glad I did. It was the reason that I kept craving this tart after I first tried it. The jam was nothing short of amazing, I wish I had made enough to have left over but I didn’t anticipate it being so good! The strawberry peach jam went perfect with the almond frangipane topping. It was a great dessert! And not too difficult either! I think next time I make this I would probably use a store bought pastry crust (shocking, I know) because I actually like Pillsbury’s pie crust better than the crust I made from scratch.

It’s hard to describe the consistency and texture of the frangipane without grossing you out…it was spongey and moister than a cake, light, sweet, and tasty. I think the ground almonds add a much needed texture because otherwise the frangipane alone would just be too spongey and plain. The sweetness of the jam complements the frangipane perfectly and who doesn’t like pie crust? I would encourage y’all to try this dessert! I had never heard of it before and as I said, I was skeptical, but it was delicious. I know I say that me and my friends devour most things I bake in around 48 hours, but really…this was gone almost as soon as it cooled and the left overs were eaten the next morning. I actually had to throw away some of the extra for fear I would eat the whole thing. Yummmmm it was so delicious! This is perfect for summer when berries are in season and everyone’s in the mood for fruity desserts. Even Ariel my toughest critic loved it! The Strawberry Peach jam is my new jam, so good, and I owe it to this month’s challenge because otherwise I never would have been inspired to try my hand at making jam.

Sweet Shortcrust Pastry
8 oz all purpose flour
1 oz sugar
1/2 tsp salt
4 oz (1 stick) unsalted butter, cold (frozen is better)
2 egg yolks
1/2 tsp almond extract (optional, I used vanilla)
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 and the almond extract together, 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 wrap and refrigerate for at least 30 minutes.

4.5 oz (a little more than one stick) unsalted butter, softened
4.5 oz confectioner’s sugar
3 eggs
1/2 tsp almond extract (I used vanilla)
4.5 oz ground almonds
1 oz all purpose flour
Cream the 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, don’t panic! Really, it’ll be fine. After all 3 are in, pour in 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 color. 
Strawberry Peach Jam– you need about 1 cup
Click this LINK for the recipe!

Assembling the Tart
Place the chilled dough on a lightly floured surface, if it’s overly cold, you will need to let it become acclimated for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 1/4 inch thickness, by rolling in one direction only (start from the center and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desire size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes and tears with trimmed bits. Chill in the freezer for 15 minutes. 
Preheat oven to 400 degrees F. Remove shell from freezer and 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 the oven and strew flaked almonds on top and return to oven for the last 5 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 oven and cool on the counter for at least 15 minutes. Serve warm with creme fraiche, whipped cream, or custard sauce if you wish.
Bon Eating,


  1. lisamichele says

    First off, your topping came out so crispy and crumbly, in a good way, and that strawberry-peach jam sounds amazing! Awesome job!

  2. Zita says

    Strawberry and peach…mmm…perfect combination, the tart looks super delish :)

  3. Mary says

    Whitney, it looks delicious. I'll bet the peach and strawberry jam was wonderful with this.

  4. LK- Healthy Delicious says

    the filling sounds amazing!!! Beautiful tart! July will be my first month participating in Daring Bakers, and I'm so excited!!

  5. Dips says

    Looks amazing ! All these filling variations are doing my head in now :)
    Great job..

  6. bake in paris says

    Fantastic photos! Tart looks delicious ……..:-)


  7. Awesome looking tart and lovely pics. Great job on this month's challenge.

  8. Aparna says

    Strawberry and peaches for a filling sounds great. And your tart looks really good.

  9. Tina says

    Mmmm… strawberry & peach jam, how summery! It sounds so delicious!
    Wonderful job.

  10. Ariel Kanter says

    The first time I've ever ventured to try a tart. SUCCESS WHIT! The crust was crunchy and crumbly and the jam was SWEET in more ways than one.

  11. Ingrid says

    I am soooo making this. I can't wait. Everytime I've seen it my mouth waters.

  12. Whitney says

    lisamichele: thank you so much! it was delicious, I think I devoured it just trying to get more of the jam out…yummm.
    Zita: I thought so too, two of my most favorite fruits that both happen to be in season, it was pretty hard to go wrong! Thanks!
    Anula: thanks! It took me a while to decide what filling to go with because I didn't know whether to pick strawberries OR peaches…then I realized, why not both?!
    Mary: thank you! It was pretty great, to be honest I was surprised by how good it was–I'm not one to pick a fruity dessert over a chocolate one but this one did the trick!
    LK: YAY! I love DB, it challenges me every month and I always end up having a great time doing it, can't wait to see what July's challenge is! Thanks for all your comments!
    Candice: oh it was so good, I wish I could translate how good it was into my writing…I'm not sure it's possible!
    Dips: gosh I know! people are so creative, its amazing! I am definitely going to have to follow someone's lead and do a NUTELLA bakewell tart!
    finsmom: thank you! I hope the pictures convey how amazing it really was! I wish I still had some left!
    bakeinparis: thank you so much! I try so hard to get my pictures to come out well, sometimes it is more difficult than others! with the horrible weather in the North East it's been pretty hard! thanks again!
    Jo: thank you so much! I had a wonderful time making (and eating it)!
    sweetakery: thanks! I waited until the LAST minute to do it, but it turned out great! I just had to decide on a filling and I think I chose the right one!
    Aparna: I'm glad you think so, it was very very yummy. Those brits got desserts down with this tart!
    Tina: thank you! I thought it'd be a good combo but I was truly shocked at how great it really was…I wanna go make some more jam right now!
    Rel: the day I get you to eat cream cheese will be the day I know I have succeeded…..
    ice tea: sugar high: thanks! I didn't know it was going to be so great but I'm SO glad everyone has loved it! Wish I hadn't devoured it so quickly so I still had leftovers!
    Ingrid: yay! let me know how it goes, especially if you use a store bought tart, it was amaaaaazzzinnng. I recommend making the full batch of jam because you will want extra!

    Thanks everyone for all of your comments! It means so much to me! Keep stopping by!
    Bon Eating,

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