The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.
It has been a bit wild around here this summer. I made the Milan cookies-- sorry, no pics-- a couple of weeks ago. They were good, not my all time favorites.
I am hoping to be able to devote more time to this whole endeavor soon.
Wednesday, July 29, 2009
Saturday, June 27, 2009
June Daring Bakers' challenge, Bakewell Tart...er...Pudding
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.
Bakewell tarts…er…puddings combine a number of dessert elements but still let you show off your area’s seasonal fruits.
Like many regional dishes there’s no “one way” to make a Bakewell Tart…er…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.
The version we’re daring you to make is a combination of the two: a sweet almond-flavoured shortcrust pastry, frangipane and jam.
Bakewell tarts…er…puddings combine a number of dessert elements but still let you show off your area’s seasonal fruits.
Like many regional dishes there’s no “one way” to make a Bakewell Tart…er…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.
The version we’re daring you to make is a combination of the two: a sweet almond-flavoured shortcrust pastry, frangipane and jam.
This is my first challenge as well as my first attempt at a blog. Please bear with me, my fingers are crossed!
The tart was wonderful! I have made similar mini tarts before, not with the jam layer but with an almond/powdered sugar frosting. For the challenge I used a cranberry marmalade for the jam layer. I have been pressed for time this month-- and was disappointed in myself for waiting until the end and being even more rushed. Hopefully I will be able to give the challenge a LOT more time in the future!
I took one less than stellar picture-- but again, this is all very new to me.
So, now I need to figure out how to post the picture and get it all submitted to the blog roll.
Yikes. So far, I think it is working :)
Happy Baking!
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