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.
For the first time in the two-and-a-half year history of the Daring Bakers, I’m late.
Between being a bit under the weather and overwhelmed with some other things that are going on, I missed the 27th deadline for my Daring Bakers’ post.
Mea culpa. Mea culpa. Mea maxima culpa.
I’m feeling particularly shoddy about the whole thing given that the June 2009 Daring Bakers’ challenge was hosted by my sweetest of sweeties Jasmine and the lovely Annemarie.
Not to mention the fact that they’ve chosen a challenge that’s been on my list of top 10 things to bake for quite some time: the Bakewell Tart.
I don’t know where it was that I first read about the Bakewell Tart, but I know that somewhere around the time that I first discovered it, I knew I wanted to bake it. I’ve read all sorts of “facts” about the Bakewell Tart and its origins but as is often the case with these sorts of desserts, a lot of it is probably more fiction than fact.
Suffice to say that the Bakewell Tart is probably one of the desserts that can be recognized as singularly British. And for this alone, I love it. I’m in a bit of a British mood these days for various reasons (one of which has to do with Mr. Nazca … more on that another day but if you want to take a moment to send Mr. Nazca an e-mail yelling at him for not blogging more feel free to do so …) so the opportunity to bake something so … British … did have me excited. Honest.
It just took me awhile to get to it.
Not much else to say, really. Jasmine and Annemarie have provided a most straightforward recipe that yielded a most delicious Bakewell Tart. Ladies, you are the epitome of Daring Bakers’ hostesses. My thanks!
Here’s a little photo journal of my adventures in Bakewell Tart baking:
Is there anything more beautiful than pastry dough?
The frozen crust, ready to be filled.
A lovely cherry jam layer.
Frangipane!
Behold … the Bakewell!
Ciao!
Check out The Daring Kitchen for links to lots of other Daring Bakers’ who made the Bakewell Tart!
35 comments
Elle
Some things are worth waiting for, especiall a tart this beautiful…and British. Gorgeous photos as usual. Hope life eases up for you soon.
Wandering Coyote
I’ve really enjoyed seeing all the DB posts on this Bakewell Tart. I LOVE old English desserts, and everyone has done such a great job…Almost makes me want to join…
Heather B
I was excited about it being so British too! Great job on your tart! Looks fabulous!
Paz
Better late than never. Looks really good.
Feel better and have a good week.
Paz
Di
Your tart is gorgeous! I hope you’re feeling better and that life is calming down a bit for you.
breadchick
I hear you sister!
And I can’t imagine how you keep it all together and still come out with such lovely looking and sounding tarts um puds.
Rosa
Your tart is beautiful and so perfect looking! Very well done!
Cheers,
Rosa
Meeta
c’mon we all understand that life gets in the way of baking from time to time! ;-I
still you manage to be so elegant about being late “les gents chic …” and all that you know!
Lovely tart and thanks for taking me back!
katie
Better late than never as they say! Your tart looks wonderful and you can’t beat the cherry and almond combination
Anula
Your tart looks very delicious! I love the nice, thick layer of jam
(I was very generous with it too). I like the bit of icing sugar on top – it makes it look very pretty. Cheers.
Madam Chow
Oh, lovely, lovely tart! I almost went with cherry, but decided on apricot at the last minute. My husband loved it.
Tamy ~ 3 Sides of Crazy
Late or not, it turned out beautifully!!
Molly Whitcomb
Your tart looks fantastic, despite the delay. I had a similar mishap. Because I’m going through chemo I knew I would need to do this ahead of time, when I had enough energy. So I split it up between Thursday and Friday, both of those days on which I went in to the chemo place. But I got the tarts done with the help of my sous chefs. But on Saturday I suddenly ran completely out of energy and the only thing on my mind was napping, and I completely forgot to post my tarts. But like you, I’m going to post anyway.
rose
MMmmmmmm beautifully done! Your photographs are gorgeous! Who cares if it was late! We’re all allowed a little time off
Singing Horse
I hope you are feeling better now.
Your bakewell tart looks absolutely lovely and tempting. You are right, the pastry dough IS irresistible.
Thanks so much for all the wonderful work you have been doing for us in the Daring Kitchen!
Valérie
Well worth the wait, it looks wonderful! I’m also really glad to have gotten the chance to discover this recipe!
Andreas
Very nice tart. I like the idea of dusting only the outer edge with sugar.
Lauren
Life happens =D. Your tart looks amazing!! I love the cherry jam!
Jenny
Yup, life happens. Lovely tart, however. Makes up for lateness, right?
Caitlin
Gorgeous! And no, nothing is quite as pretty as a tart crust. Taste trumps tardiness, right?
Claudia Haas
Patience is a virtue and better than never? Any other platitudes I can throw out there to congratulate you on a grand tart? I want a piece!
MyKitchenInHalfCups
I’m feeling later and later myself Ivonne.
This tart looks just right to me. I made my jam too thick. Must try again.
Like you I’ve wanted to try this forever.
steph (whisk/spoon)
cherry jam…so good! i think we can overlook being a day late, since you brought us such a nice tart!
elra
Beautiful tart, and the cherry jam sounds so good.
Vicki
This tart is served in an Italian Bakery in San Francisco and now Sacramento at a place called Dianda’s. Is there an Italian version of this scrumptious dessert? The crust is light and flaky and the cake part strongly almond flavored. We used to drive 90 miles for this tart and pizza from Golden Boys Pizzeria next door. Thanks for demystifying the tart. Now can you just make a foccacia pizza like Golden Boys? Would be eternally grateful!
Nicole
Don’t feel so bad- this month was my first challenge, and I was late… I’m NEVER late for anything! It was a fun challenge, though, and delicious! Yours turned out beautifully!
Kris
Your tart looks fantastic! This was my first challenge and I was a little unsure of it at first, but now it’s been added to my favorite’s list.
Jen Schall @ My Kitchen Addiction
Better late than never! I really enjoyed this challenge – and your tart is absolutely beautiful!
Connie @ Tales From The Fridge
Your tart is beautiful! This is a favorite of mine now….
Penny
Your tart looks sooo pretty!
TJLubrano
Oh wow!! I really love your blog! Amazing pictures, wonderful recipes, simply perfect! I can’t wait to try them out!! Happy Cooking!
Larissa@Italian Cooking Recipes
I love this old British traditional tart. It is simple and very delicious tart isn’t? It is so cool. Combination of cherry with almond is perfect. It looks beautiful.
Mary
We were late too so don’t worry. But we were also pleasantly surprised by how everything turned out to be tasty. Your pictures are gorgeous.
Annemarie
glad you found the time to do it, Ivonne, between a busy life and all the incredible work you do for Daring Bakers and Cooks everywhere – you make it the success it is. Now stop flagellating yourself and enjoy a nice cup of tea and a sit down.
Danielle
That is an absolutely gorgeous tart!