Monday, June 29, 2009

Bakewell pudding - DB June 2009

Phew.. I finally made it. I didn't thought I will be able to participate in this month's challenge. I've been down with a heavy case of flu this past week. No, it's not swine flu, but it felt worst than that. Stuffy nose, high fever, nose bleeds, croaky voice, and what's worst, the dry cough that kept me up most of the night. I blame it on the weather! and my exhaustion from all that studying and working at the same time.

I have to be honest with you, when I found out the challenge was a tart, I wasn't too excited. Not my favourite kind of pastry. But as I read on, I found out that it was a frangipane tart. This I love! I've been wanting to try my hands on making a frangipane tart for ages. As I mentioned before, post-exam and down with the flu is not exactly the best time to get my creative juice running. So I settled for a simple & basic flavour combination. I made 2 version, one is green tea frangipane with homemade raspberry jam and the other one is vanilla frangipane with yuzu lemon curd.

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.

The bakewell tart itself, being a traditional English dessert, has a rich history behind it. Instead of boring you with it, you can read it here, or visit Jasmine's blog. She talked a lot about the history and lore about the bakewell pudding.

I personally LOVED this tart or pudding. The almond frangipane is light and fluffy yet so decadent. The homemade shortcrust pastry is beautiful. The texture is perfect for me. Making this cake is quite simple and quick. This recipe is definitely a keeper. The combination of green tea and raspberry is perfect. Not too sweet, and the green & red colour combine with the brown from the crust is so beautiful. Whereas the Yuzu one.. yumm is all I can say. I'm falling in love with Yuzu. I love it's aromatic flavour with a less tanginess when compared to original lemon. It almost taste like a lemonade, even though I didn't add sugar or soda to it. Thank you so much for the hostess for showing me this wonderful recipe. Please check the other daring bakers for their wonderful creations. Hopefully all of you can enjoy this recipe as much as I did =)

Bakewell Tart…er…pudding

Makes one 23cm (9” tart)
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin

One quantity sweet shortcrust pastry (recipe follows)
Bench flour
250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds

Assembling the tart
Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

Sweet shortcrust pastry

Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Vanilla / Green tea Frangipane

Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

Added flavourings:
1 Vanilla pod
2tbs of matcha powder

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Scrape the seeds of one vanilla bean and to the frangipane mixture. Set aside the required amount for the vanilla/yuzu lemon tart and add green tea/ matcha powder to the other half of the frangipane mixture. Mix well

Raspberry jam

1 punnet of raspberry (250g), blend and sieved through a fine sieve to remove the seeds
250g sugar
1-2 tsp of pectin

In a heavy based saucepan, cook raspberry juice, sugar and pectin to a boil. Once it boiled, turn down the heat and simmer until it thickens. Turn off heat and cool to room temperature before using. Any excess jam can be stored in a sterilized jar and spread on your toast in the morning.

Yuzu lemon curd

1/2 cup of Yuzu lemon juice zest of 1 lemon 1/2 cup sugar 3 large eggs 125g butter, at room temperature In a heavy saucepan, whisk together alll the ingredients and cook in a medium-low heat. Whisk constantly until the curd thickens and can easily coat the back of a spoon. Transfer to a bowl and wrap tightly with a cling wrap. Cool to room temperature before transfering to the fridge. Chill for a minimum of 2 hours before using.


  1. That green tea - raspberry Bakewell is a thing of beauty, and your yuzu tarts are adorable and so pretty. However, they both sound delicious, and what a unique bunch of flavors you came up with! Beautiful photos too.

    On another note, so sorry you were suffering from the flu..but glad you're better now :)

  2. What pretty tarts and wondeful shots! I love your choice of fillings! Very well done!



  3. At first glance I thought the larger tart must have been a pistachio frangipane given the lovely green colour. Beautiful tarts! And it is good to know you have something yummy to eat now to get your strength back :)

  4. beautiful presentation!! gorgeous tarts, lemon curd sounds yum!! great work!

  5. Your tarts look so beautiful. And your pictures are gorgeous. The colour contrasts are really eye-catching.

  6. Ahh... flaovorsnya bikin ngiri ;) The tart with with massive amout of raspberries looks super delish :)

  7. Duh, flavors-nya bikin ngiri ;)
    The tart with massive amount of raspberries looks super delish :)

  8. Hi! Just had to say your tart looks great!
    The colors of the matcha and raspberry looks beautiful together, and I'm sure it's lalso very tasty.
    Great job!
    Also a daring baker

  9. Beautiful tarts! I love your green tea raspberry tart. Nicely done!

  10. Breathtakingly beautiful dear friend. I'm in love with both & it's a tough choice between the two. On pushing myself, I go for the green tea one because the matcha is purely whimsical & compliments the red beautifully. Yuzu, I love you too! Well done on the challenge & hope you are feeling better! Much love to you!!

  11. Wow, the green tea/raspberry is really something to try, very cute!
    Love your pictures!

  12. Beautiful tarts and pictures! I haven't heard of Yuzu lemons. I'm off to Google.

  13. Lovely tarts and even lovelier photos! Very nicely done! I studied in Melbourne too...!!!

  14. What a fantastically original creation! I especially like the green tea and raspberry version which is so creative!

  15. I love the green tea/raspberry tart, it looks gorgeous and I'm sure it tastes great.

  16. Your photography is beautiful! Congrats on your tart. And you have now inspired me to go out and find Yuzu lemon :-)

  17. I love the colors you've got going on. Dramatic, and I imagine, delicious.

  18. i love the matcha-raspberry! i hope it was as tasty as it looks. both tarts are so pretty, thanks for sharing them :)

  19. Beautiful photos. I really like the addition of fresh fruit on top!

  20. Beautiful tarts, and glad you felt good enough to make them, they were totally worth it.

  21. I also thought the green tart was pistachio at first -- gorgeous colors! The yuzu lemon tartlets are just lovely.

  22. Beautifully done! Your tarts look perfect :) I, too, enjoyed making (and eating) these tarts. The color on the yuzu tart is stunning!

  23. What beautiful tarts! I love the vanilla/green tea frangipane....the color against the raspberries is stunning. Great job and nice shots!

  24. Wonderful flavour combinations, and the tarts are beautiful! I also adored this challenge! Great job!

  25. Wow..I am super impressed you made such wonderful tarts feeling sick!!! BRAVO

  26. Stunning tarts and photos. The green tea and raspberry are made for each other! Now I need to try yuzu...

  27. Beautiful photos! Your tart's look amazing, and I really love the green tea and raspberry version. Congratulations :)

    Really sorry to hear you've been suffering from the flu, but glad you're feeling better now.

  28. Great looking tart and great pics...Im sure it was yummy !! Well done..

  29. Beautiful tarts! An Yuzu lemon curd sounds amazing! Great job.

  30. mmm... I wish I could try both of those! These sounds great!

  31. Green tea and rasperry? That's inspired!

    It looks absolutely amazing... Wow, your photos are so lovely...

  32. Simply breath taking, especially your matcha/raspberry tart! I think that yours might be my favorite interpretation of this challenge so far.

  33. Wow! Your tarts look amazing =D. I especially love the sound of a green tea and raspberry one!!

  34. Green tea and raspberry sound like an awesome combination!

  35. Love the green tea version - beautiful job!

  36. Really cool flavor ideas, and they look great! Congrats!

  37. So pretty! I love the green color with the raspberries...I just want to see inside them both.

  38. Wow - the green! It looks so awesome in a tart! Very pretty, you did a great job!

  39. The green tea tart looks almost etherial

    Thanks for participating.

  40. Wonderful job as well! Love the colors and the flavor combinations. Not bad considering the flu!

  41. You call green tea frangipane with homemade raspberry jam and vanilla frangipane with yuzu lemon curd simple and basic??!! They sound unbelievably delicious and look absolutely stunning!

  42. I am quite impressed with the lovely green color of your frangipane and it all looks delicious... And as Cheri is saying above... basic??

  43. Wow, the green tea frangipane looks stunning!

  44. Once again Asti, you have excelled. Beautiful looking puddings! and excellent photography. I have heard of yuzu from my son who is raving about them. I will have to get straight on to goggle to learn more. I am also from Melbourne. Please let me know where you bought yuzu.

  45. Great job! My first time to have a look at your blog - but definitely not my last... lots of things to be inspired by! :)

  46. Both look wonderful, but I especially want to try the green tea version. YUM.

  47. Cool pictures! Your tarts look great!

  48. Love lOve Love!!! the green frangipane!
    Looks amazing!
    Thanks for the sweet comments.

  49. Stunning pictures. :)
    The yuzu "sailing ships" are very cute.
    I must make a note for trying raspberries and green tea...

  50. The green tea bakewell is stunning!

  51. Your pictures are fabulous and thank you so much for the lemon curd recipe. I've been looking for one!

  52. I love all your tarts, they look so beautiful, the green one looks like christmas colors and the small ones are so cute.
    I hope you feel better now, and advise for cough, vip vaporub spread under your feet(wear socks)works in no time, at least for us is a good home remedy.
    Thanks for your nice visit and comments on my blog

  53. you are very good, so young and already so good!
    Wonderful idea to put the green in the Frangipane.
    You are also very good in photography.
    Congratulations to the entire site.

  54. wow that looks fab... and your photos are amazing too!

  55. omg!! your tarts are just sooo fabulous. the matcha and raspberries looked like its fresh out of eric kayser's book! simply gorgeous! oh and u commented abt durian -> r u fm SG or Msia perhaps?

  56. Thanks for all the kind words everyone. I enjoyed making and eating both tarts, especially the matcha & raspberry. Yummm. The tarts help alot in my recovery. I got my voice back, only a little tickle of cough left, but everything else is A-OK!

    @Corry - I left a comment on your blog telling you where to get the Yuzu lemon extract, in case you didn't get it, I say it again here. Try Simon Johson, they have 3 stores that I know of, toorak village (toorak rd), chadstone shopping centre and Fitzroy.

    @Trissa - please come and visit often, my blog is still young and need lots of friends =)

    @Faery - Thank you so much for the tip. I tried it last night and I didn't wake up coughing at all. what a miracle!

    @Rahyan - I'm originally from Indonesia, where durian is abundance. I love durian!! I used to have a tree in my house in Jakarta, every year we would have durian party =). It doesn't fruit as much as it use to now. I usually settle for the fat and juicy Monthong.. YUUUUMMM

  57. Despite not having much time and nearly dying from swine flu, you've come out with 2 beauuuuutiful tarts. Inspired flavors. Fabulous job and glad you found the chance to participate.

  58. Gorgeous! I especially love the green tea frangipane with raspberry.

    Hope you are feeling better now and are enjoying a well earned rest.

  59. Your tarts are amazing and I love your photos!

  60. your creativity in this challenge shines! i especially love your green tea tart. beautiful!

    p.s. thanks for your kind words on my blog

  61. I'm so glad that you commented on my blog, because I love reading yours! Your pictures are beautifully done and I will be following your blog from now on. :) I loved your combination of vanilla and lemon curd tart--so refreshing! Thank you for your comments.

  62. Beautiful Bakewell tarts. Love your photos!