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.
Make sure to check their blog out for the interesting story of how this dessert was born.
In a nutshell:
1 - a shell of sweet shortcrust pastry
2 - a layer of jam
3 - a layer of frangipane
It was not something completely new for me, I remember my mother making something like this for a few years when I was a teenager, only with a sponge instead of frangipane. That was a bit dry, though.
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
Rub the (cold) butter into the flour, mix the dry ingredients, add the liquid ingredients, don't sweat it too much, make a ball, let it rest in the fridge.
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 the butter with sugar, add the eggs (one at a time), the almond extract, then spoon the flours in.
The threesome is ready to be assembled:
Bake it at 200°C/400°F for about half an hour.
Serve with creme fraiche.
We had a slice a few hours after baking it, and we had different opinions in the house: while my husband thought the jam was way too tangy and predominant, I thought the exact opposite and could taste only the almonds in the frangipane. Either way, it didn't seem a good pair (the kids just gobbled it down and off they went towards new adventures).
That all went away the day after, and it was even better the third day, when the tastes melted together and rounded off, thus giving a good and well chosen combination.
Inspired by other Daring Bakers, who always try to give a savoury version of a sweet recipe and vice versa, I thought of the classic pairing between gorgonzola and walnuts.
I skipped sugar in both the shortcrust and the frangipane, and substituted walnut flour for the almond's. In the jam's place was a mix of gorgonzola and cream cheese.
Good thing I made tartelettes, because the taste is so strong it saturates all your taste buds in a sec.
I had served it with acacia honey just because I thought it was a cute add, but honey is really essential to balance and dilute the strenght of it.