Classic Bakewell tart with Cherries - 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."

After much experimenting lately I wanted to do a fairly classic tart. Sometimes we spend so much time looking for new and exciting things, it becomes comforting to have something familiar and traditional. We crave something reliable, something habitual. I made a Bakewell Tart with Black Doris Plum Jam and Sweet Red Cherries pushed into the frangipane filling.

1x Pie Shell (21cm x 2.5cm)
1 Cup Black Doris Plum jam
150g Butter, unsalted
150g Caster Sugar
175g Blanched Almonds, ground
2x Eggs, lightly beaten
12 Cherries

Par-bake pie shell for 12min.
Cream butter and sugar until light and fluffy.
Fold in almonds and eggs.
Heat jam slightly and spread over the base of the pie shell.
Top with frangipane mix.
Push cherries lightly into frangipane mix.
Bake for 60min at 180C.

Enjoy with a nice cup of tea, while thinking about your next adventure.

Butterscotch Souffle Tart with Caramalised Cashews - Sweet Melissa Sundays

This weeks Sweet Melissa Sundays recipe was Butterscotch Cashew Bars. I thought this would translate well into a delicious light butterscotch tart with caramelised cashews.

1x Pie Shell (21cmx5cm), parbaked
1/2 Butterscotch Sauce Recipe Below (1Cup+extra for pie shell)
2Tbs Flour
3x Eggs, separated
pinch of tartar
120g Cashew Pieces
1Tbs Demarera Sugar

Pour enough butterscotch sauce to cover the base of the pie shell.
Add egg yolks and flour to the remaining butterscotch sauce, mix.
Whisk egg whites and tartar to stiff peaks.
Fold the egg whites into the butterscotch mix 1/3 at a time.
Tip butterscotch mix into the pie shell, bake at 180C for 35-40min, until centre is set.
Put cashew pieces into a dry non-stick pan and lightly toast.
When toasted sprinkle with demarera sugar and cook until sugar has melted and coated the cashews.
Spread onto a tray lined with baking paper, and separate into small pieces, cool.
When tart is removed from the oven, sprinkle over the caramelised cashews so they sink into the tart.


Butterscotch Sauce

450g Sugar
50g Liquid Glucose
150ml Water
100g Butter, cubed and chilled.
3x Eggs, lightly beaten with a splash of milk

Combine sugar, glucose and water in a small non-stick saucepan. Heat gently until everything has dissolved.
Increase the heat and bring to the boil.
Cook until the syrup turns a rich brown colour.
Whisk in the chilled butter, leave to cool for 5-10min.
Whisk in eggs, may need to gently heat the pan.
Pour into a sterilised jar to keep.

Chocolate Chip Cookies with Toasted Almonds - Sweet Melissa Sundays

As I have been away for the last two Sundays I have missed out on participating in Sweet Melissa Sunday's. These cookies sounded delicious, and although they are clearly not a pie they were cute enough to make it here. If you are after the recipe be sure to check out http://sweetmelissasundays.wordpress.com/ you can also find the other wonderful bakers there.

Blackcurrant and Tamarillo Frangipane Tart

Such a mixed week has gone by, just when you think your starting to untangle the giant ball of wool that is life, you look around and realise you have simply gotten tangled in the mess...

Tomorrow is another wonderful 'Whisky, Wine, Sugar and Spice and all things Delicious' evening at work, where the idea is to bring along a bottle of your favourite drink and food to accompany. I decided on wine and of course pie, now what pie to bring.... As my heart is a bit heavy this week I have a winter version of the Sad Red Strawberry Pie. Blood red blackcurrants and blood red tamarillo mixed with a comforting frangipane filling. The base is lined with chocolate to protect the delicate pastry and contain all the wonderful red juice...

1x Pie Shell, par-cooked, 21cm
60g Chocolate, melted
1 Cup Blackcurrants
2Tbs Corn Flour
2Tbs Sugar
150g Butter, unsalted
150g Caster Sugar
175g Blanched Almonds, ground
2x Eggs
Ix Tamarillo, peeled and segmented

Brush the melted chocolate into the pie shell.
In a bowl mix the blackcurrants, cornflour and first measure of sugar, tip into pie shell.
Whisk butter and second measure of sugar until light and fluffy.
Fold in almonds and eggs until smooth.
Lightly press frangipane mix over blackcurrants until the berries are covered.
Decorate with tamarillo segments.
Bake for 45min at 180C or until golden on top.

Enjoy with a cold, sweet glass of wine while listening to the winter rain falling on the roof and thinking of those that you cherish but can't be with.

New Camera and Chocolate ;)