Bakewell Tart...er...Pudding for Daring Bakers

Yes, you are reading this right. I am finally, officially a member of that daredevil club called the Daring Bakers.

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.

Beginners luck, you can call it. Tarts are probably the only thing I make quite a lot so it didn't seem so hard. But Bakewell pudding is more than a tart. It's a shortcrust pastry, made the traditional "rub grated butter in flour" way. This is filled with jam and topped with frangipane.

The tart base was fine, I think I like the earlier ones I've made a lot more. But then, this recipe did not say to blind bake my tart which could have contributed to the slight sogginess (or uncrispness). My first layer of filling was my favorite cherry preserve. Again, I've used it before in tarts and I know what it tastes like.

And then frangipane kicked in and totally, completely blew me away. I'd never had it before so had no idea on what to expect. I certainly didn't expect something this delicious. To me, frangipane is what held this together. I am already thinking of other ways to use frangipane, minus the tart.

Do visit the Daring Kitchen to look at other members' versions. There are some beautiful creations out there.