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.




Behold … the Bakewell!



Check out The Daring Kitchen for links to lots of other Daring Bakers’ who made the Bakewell Tart!

The recipe is here.