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.
Mini tarts were made, of course. Adorable mini tarts. However, they’re not the only things that were made. Oh no.
I used this recipe as an excuse to buy a couple of things that I’d been lusting over in the cooking supply store.
I’d been wanting a long rectangular tart pan for quite a while and was sososo excited to finally have a need for one.
(The other things I bought was a super cute red digital scale, but there are no picture of that in this post. I love it, though.)
Why, yes, that is the cherry jam I made.
I was also really excited about this recipe because it involved frangipane, which I’d never had but sounded wonderful. If you’re not familiar with it, it’s an awesomely tasty almond batter. Yum.
But how did the tiny ones turn out?
Puffy and cute…but I still think the rectangular one looks better. So this is the last you’ll see of these little guys.
The recipe called for flaked almonds, which I completely forgot to buy at the store. I did, however, have whole raw almonds, so I “flaked” them as well as I could.
I think they turned out pretty well and gave my tart a fairly cute rustic look.
It’s not just coincidence that I filled this with a homemade cherry jam – I made the jam for the tart, as making homemade jam was encouraged as part of the challenge. Luckily there was plenty of extra!
This recipe was very very easy and tastes incredible. If you like almonds, anyway.
If you don’t like (gasp!) or can’t have almonds, it would be fun to substitute some other kind of nut and pair it with a corresponding jam. Fig jam with walnut! Grape jelly with peanut! Orange marmalade with hazelnut!
Cherries and almonds are classic and wonderful together, and both happen to be among my favorite flavors.
Since Bakewell Tarts are traditionally served with some sort of cream topping, you can guess what’s coming.
Look familiar? I made my Philly-style chocolate cayenne ice cream specifically to go on top of this tart.
Chocolate goes perfectly with both cherries and almonds, and cayenne goes well with cherries and chocolate, so it seemed like a good idea.
It definitely was a good idea. This became obvious as the ice cream melted and oozed into the frangipane, creating a chocolatey, cherry-flavored mass of tasty, sticky, slightly spicy and somewhat crunchy desserty goodness. Yum.
Thanks to Jasmine and Annemarie for choosing such a fun and tasty challenge! You can go to their blogs to see the full recipe – I didn’t stray from it, and used almond extract as traditionally called for.