It is a constant disappointment to me that I do not live a raspberry-growing climate. I am so jealous of folks who can get raspberries at their local farmer’s markets, through their CSAs, at u-pick farms, or even in their own backyards. But, because I am deprived of this pleasure, I make an effort to enjoy raspberries with relish during the season when we can get good ones in our grocery stores. I also love brown butter, cultivated by regular consumption of my favorite brown butter gnocchi sauce. So when I saw this recipe in the June Bon Appetit, I immediately began dreaming about how it would taste.
Archive for the 'tarts' Category
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.
Like most of you, I had no clue what a bakewell tart was before beginning this challenge and had certainly never tasted one before. Basically, it is a tart that consists of 3 layers, a crust, a layer of jam/curd, and a layer of frangipane (spongy almond cake). This challenge came together quite easily and lent itself to lots of experimentation. Like many other Daring Bakers, I made tartlets so I could try many different fillings instead of sticking to one. Jasmine & Annemarie urged us to make our own jam or curd rather than using storebought. So in two tartlets I used blackberry jam left over from the oodles and oodles my mom and I made for the wedding. I also made a berry curd using some past-their-prime berries I had in the fridge.
