Friday, June 26, 2009

Daring Bakers' Bakewell


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.


Thank you Jasmine and Annemarie for chosing such a beautiful recipe it is a delight to make and even better to eat.

The pastry was very simple to make. It bakes exactly like shortbread and when it is baked it is crispy and wonderful. It makes for a beautiful tart. I have a little machine that makes perfect tarts including the crimping on the edges. I used little disposable aluminium pie tins.

Meanwhile the frangipane was a little more troublesome the mixture curdled so much it looked like vomit and even adding the flours as per the recipe it still looked like soft curds BUT when baked it seems to form a soft crust almost like another pastry topping that is wonderful with the jam filling and the crisp shortbread. When cooled the bakewell tart is like a biscuit (cookie) sandwich with a crisp shortbread base a jam filling with a softer but firm frangipane biscuit on the top, very good. These would be great treat for a high tea or a Sunday afternoon coffee/tea break.

I have never used frangipane before and I thought it might go soft and flow over the sides so I left some room on the top for this – BUT this isn't the case it sets firm and goes puffy so feel free to place the frangipane to the edges of the crimped tart and pile it high on top of the jam filling. I piped the frangipane onto the tart then I used a teaspoon to smooth the top. I didn't use any nuts as the jams I used where enough I thought.

First batch I did mini-tartlettes and they take 20 mins.

With the mini-tarts I tried for equal layers of shortbread/jam/frangipane and this makes the tart taste like a biscuit sandwich very crisp first bite with a great soft tooth jam/frangipane aftertaste - but for a larger tart I would pile the frangipane on much higher because this is what you would expect from a larger tart.

I thought that the jam and frangipane would make the shortbread crust soggy so I froze the empty tart shells for about 45 mins this seemed to do the trick - the shells didn't take up any moisture at all - I think that the jam also stops any liquid from the frangipane leaking into the shell.

Home-made peach and passion fruit jam
100 grams of peaches and strained passion fruit (to remove black seeds)
100grams of jam-making sugar
Place ingredients in pan and simmer for five minutes. Cool then use.

The tarts with the fillings of 1st row peach/passion-fruit, 2nd row fig/almond, 3rd row poppyseed, left foreground Nutella, and right foreground preserved fig.

The mini-tarts covered with the soft curdy-like frangipane.

The baked tart as you can see is puffy and golden brown – the frangipane sets like a soft pastry layer that is firm to the touch and soft to the tooth. A delightful topping and very easy to make – also it is very quick to make.

Closeup of the bakewell tart - frangipane is nice and brown

Stack of bakewell tarts (foodgawker #29834)

Stack of half tarts

From the top - Fig, Poppy Seed and Nutella

Peach/Passion Fruit and preserved green fig

Extreme close up of the tart. Notice crisp shortbread base, poppy seed jam and the primrose frangipane topping

Second batch of Bakewell - I had friends came over and they cannot eat almonds so I chose to do two variations on the normal almond frangipane. It is exactly the same recipe except substitute pistachio or hazelnut meal instead of the almond meal and use vanilla essence instead of almond essence. The pistachio ones where very very nice earthy and full of grunt and a great green colour while the hazelnut ones where more light and better suited with tea not coffee. I did low flat mini-tarts and high mini-tarts - I did 1/3 the frangipane recipe and made four for each shape. I ground the meal in a mortar and pestal until it was fairly fine about 3 minutes. Next time I would use half all-purpose flour and self-raising flour to help puff the nut frangipane a little more since I could only get a medium-sized meal.

Bakewell tart with pistachio frangipane and filled with dulce de leche

Bakewell tart with pistachio frangipane and filled with dulce de leche and nutella

Bakewell tart with hazelnut frangipane and filled with apricot

Bakewell tart with hazelnut frangipane and filled with peach and passionfruit

Four large tarts with pistachio and hazelnut frangipane
Top left pistachio &dulce de leche Bottom left pistachio with dulce de leche and nutella
Top right hazelnut with apricot Bottom right hazelnut with peach and passionfruit

Four mini tarts
Top left pistachio with dulce de leche & nutella Bottom left pistachio with dulce de leche
Top right hazelnut with apricot Bottom right hazelnut with peach and passionfruit

Third batch Bakewells - I did some more bakewell tarts using Victoria Sponge since my guests children couldn't have nuts – these are lemon curd and raspberry. I used intimation almond essence in the sponge. As you can see it is very similar to the normal frangipane tarts, and tastes almost the same and much cheaper.

The Victoria Sponge bakewell tart cuts the same as the frangipane tart.

Cut lemon curd tarts

Cut raspberry tarts

Stack of tarts

Victoria sponge using all purpose flour
Weigh your large eggs (without shells) and then equal weights of castor sugar, AP flour, butter.
For each egg add 1/3 tsp baking powder; 1/4 tsp of baking soda; a dash of salt; 1 tsp of hot water and a dash of flavouring.

Cream butter and sugar until fluffy, add eggs a little at a time beat well, add flavouring then fold in the well sifted flour/baking powder/baking soda/salt mixture then add hot water, mix, the batter should fall off a spoon. Bake 170C (340F) until cake feels springy about 30 mins for a 2 egg sponge. (Use large eggs in this recipe to keep the ratio of flour:rising agents:liquid correct. Egg shells weigh about 11% of the total weight of the egg. Large eggs without shells weigh approx 47 grams each.)

Fourth batch of Bakewell......Yesterday I did a very tall tart – I used an old tuna fish can and lined it with pastry and blind baked it for 15 mins then filled it with blackberry jam froze then topped it off with a fangipane.

Blind baked shell it would take so long to bake the very high tart I was worried that the crust would go soggy

Baked tart very brown and well cooked this took 45 mins

Decorated cake with icing sugar and whole almonds

Perfect cutting of the extra tall tart it took over 1 hour to cool.
As featured on Tastespotting #48242

Sweet shortcrust pastry
The least handled dough is the best made dough.
The most important points while making pastry by hand is to
1. keep everything as cold as possible – I place the mixing bowl, the sifted flour/sugar/salt, grated butter, water and egg yolks in the freezer to get all ingredients the same cold temperature.
2. be quick (use a food processor if possible will make everything in under 1 min while by hand 30 secs longer)
3. use your fingers as little as possible
4. use as little liquid as possible
5. don't be delicate just quick when rubbing in the butter and you don't need a smooth dough at the end

Sift together flour, sugar and salt and place into the freezer make sure you sift from a height this allows air to be incorporated into the mixture and trapped air is what makes pastry light.
Grated butter (using the large hole-side of a box grater) straight from the freezer (grate the cold butter first then place into the freezer much easier than grating a frozen block of butter)

Place grated butter onto the flour mixture.

Using your finger tips only (I use a fork with a knife for most of the process using my fingers near the end), and working very quickly, rub the fat into the flour until the mixture resembles pea-sized lumps. As you lightly rub the fat into the flour, lift it up high and let it fall back down into the bowl, which again means that air is being incorporated all the time, and air is what makes pastry light, make sure all the flour is coated with fat. Set aside. I have two pictures so you can see exactly what it looks like. You want small pieces of butter showing. Do not keep cutting and tossing the butter so that the butter chunks all become pea sized. The butter chunks should mostly remain a bit larger than peas and vary in size, ranging from lima bean size to pea size. This is where most people go wrong and 'rub' the butter until it starts to melt into the flour – the idea is to have separate particles of butter coating the flour this produces the flakiest pastry. How can you tell if you are doing right – smell your fingers if they smell of butter you have melted the butter into the flour and not rubbed it in – this was the “test” that I had to pass by the person who taught me to make pastry I had to make pastry and not have buttery fingers. Try it.
Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Egg yolks tenderize and soften the final product.
Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough. Water allows for the most gluten formation (the strengthening of flour protein once a liquid is added and incorporated), which does not mean the dough will be tough or chewy, but it does enhance the flaky air pockets and the slight crunch in the mouth. This is the other place where most people go wrong adding too much water – the dough only needs to JUST stick together resting and rolling will do the rest. Notice how 'dry' it looks but this will produce the lightest crispest and flakiest pastry!!!
Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes. The formed disk of pastry (just enough water to hold most of the ball together is exactly right) before chilling.

Looks like I haven't added enough water doesn't it!?

The chilled pastry ready for use. Notice how the butter is not distributed evenly in the pastry this is what you want.

A close up of the dough after it has been chilled

An extreme close up of the dough noticed how the butter is not spread out equally in the dough

Roll out the pastry dough between two sheets of waxed paper

A close up of the rolled pastry dough ready to be used

The finished crust should be chilled before it goes into the oven. As this type of crust bakes, the flour and water layers set or gel, trapping the fat in sealed pockets. Steam develops in these sealed cells and they expand, creating an aerated pocket and a flaky texture in the finished crust.

Jam Making
I did home-made jam using “jam-making sugar” that contains pectin – it is simple equal quantities of fruit and sugar and simmer for five minutes and the jam is ready. It works for any sort of fruit. Jam is simple if you use CSR brand product called "Jam setting sugar" the web site is here also if you want to make pan jam our kind and wonderful co-hostess has a posting here which I'm sure you can adapt for most soft fruits.

A friend told me that his mum used to make corn cob jam I was intrigued so I thought I would give it a go – remember to remove the corn from the cob. Amazingly it tastes like apples, honey and butter. I added a tiny pinch of saffron to add some colour since it is a very very pale yellow almost transparent without the colour. Very nice and something that very few people have tasted or heard about.

Corn Cob Jam

Corn Cob Jam
* 12 sweet corn cobs, corn removed
* 4 cups water
* 4 cups sugar
* 1 box (1¾ oz=50gms) fruit pectin
(or 4 cups of 'jam-setting-sugar' and leave out the pectin)

1.Bring water with cobs to a boil and boil for 10 minutes.
2.Measure 3 cups and strain through wet cheesecloth.
3.Pour into a large saucepan with pectin and bring to a rolling boil.
4.Add sugar.
5.Bring back to a boil and boil for 3 min.
6.Skim Add food colouring if you want.
7.Tastes like apple honey (butter).

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.
Jasmine’s notes:
• If you cannot have nuts, you can try substituting Victoria sponge for the frangipane. It's a pretty popular popular cake, so you shouldn't have any troubles finding one in one of your cookbooks or through a Google search. That said, our dear Natalie at Gluten a Go Go has sourced some recipes and linked to them in the related alt.db thread.
• You can use whichever jam you wish, but if you choose something with a lot of seeds, such as raspberry or blackberry, you should sieve them out.
• The jam quantity can be anywhere from 60ml (1/4 cup) to 250ml (1cup), depending upon how “damp” and strongly flavoured your preserves are. I made it with the lesser quantity of home made strawberry jam, while Annemarie made it with the greater quantity of cherry jam; we both had fabulous results. If in doubt, just split the difference and spread 150ml (2/3cup) on the crust.
Annemarie’s notes:
• The excess shortcrust can be rolled out and cut into cookie-shapes (heck, it’s pretty darned close to a shortbread dough).

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
Jasmine’s notes:
• I make this using vanilla salt and vanilla sugar.
• If you wish, you can substitute the seeds of one vanilla bean, one teaspoon of vanilla paste or one teaspoon of vanilla extract for the almond extract

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
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.
Annemarie’s notes:
• Add another five minutes or more if you're grinding your own almonds or if you're mixing by hand (Heaven help you).


Abbey said...

As always, Audax, your posts are inspirational! All your tarts look positively delicious, and I'm amazed by the creativity with which you attacked this recipe. Well done!

I've still got to bake my 2nd version of the tart tonight for my post tomorrow. I love your flavor combinations, which always make me itch with baker-envy. :-) My first attempt was with a homemade brown-sugar-stonefruit-jam (cherry/plum/peach), and tonight will be a "banoffee" inspired banana/caramel combo!

Do you know if the jam-making sugar is only an Australian thing? I couldn't seem to find it here in the states...

Rose said...

OOooooh I want to post, but since I'm in the US I can't YET!

BEAUTIFUL as always and thank you again for all your tips, hints & assistance in the challenge process. The jams were SO fun to make, I keep making more :)

I want to get my hands on some pectin, as I've been using unflavored gelatin to set the jams.

Well done!!! Cheers!

sathya said...

Wonderful tarts audax, Loved it as always. Perfectly done !

awoz said...

Oh, as always your daring bakers goodies look faboulous and delicious

Anita said...

Very impressed by the number of tarts... er... puddings you made for this challenge. The pistachio and hazelnut frangipane looks lovely, I'm glad you tried them out. I also love the corn cob jam... a very interesting concept, hope to try it one day :)

Anonymous said...

Those tarts...puddings...look scrumptious!
Hope to be on board with the Daring Bakers this go-round. Your dumplings looked great as well..oneof my favorite things to eat!
Corn-Cob jam?? corn willbe ready soon.....

Rosa's Yummy Yums said...

Wow, very original! As usual, you did a fantastic job! Your tarts are so pretty and tempting!



Aparna Balasubramanian said...

The sheer variety of your delicious tarts are very inspiring.
I'm particularly impressed by the corn cob Jam.

Judy said...

I can't believe how many tarts you made! Amazing! They all look so delicious, too, and so does the jam. My tart disappeared too quickly.

Melinda said...

Well done Audax! Your creativity is amazing and I love all the tarts you baked and the photos you took. This was a great challenge and you provide plenty of inspiration as always!

sunita said...

Wow!!! Audax, you've done so well, and so many batches too...all of them look yumm.

Anonymous said...

Aud, when it comess to flavor combos, you are the most creative person I know, not to mention, so skilled! I always look so forward to your speedy challenge finishes and what comes after, and as usual, you never cease to totally amaze me! This time, I'd ike to try the Fig, Poppy Seed and Nutella
Bakewell first!! Then I want the rest of them, and I mean ALL of them! You rock, sir :)

Vera said...

You've done such an amazing job, although I'm not surprised!

All your tips and detailed "how-to" photos at the DB forum are extremely informative and helpful!

Alpineberry Mary said...

You always amaze me with your creativity and dedication to the challenges. All your tarts are perfect and wonderful!

Dharm said...

Very impressive Audax! So many versions of the tart and such lovely pics and explanations! Well Done!

Anna said...

Audax - what a lovely little tarts/pudings ;) I see that again you experimented a lot - and again, each time, result is great!
Thank you for poping in a leaving a lovely comment :)

P.S. It's sunny and hot here in Ireland, for good few days now - a miracle ;) Cheers.

pigpigscorner said...

Very creative and so impressive! Love that stack!

Kitchenlander said...

You are really keeping it up!
The pistachio frangipane looks delicious!

Jamie said...

Wow! There are like a gazillion recipes here! How do you do it? Your Bakewell tarts all look scrumptious and I love the different flavors - Nutella sounds divine! An that pistachio with dulce di leche looks fab - I would choose that one first!

Isabelle Lambert said...

C'est génial d'avoir mis tout ces parfums ! j'adore les mini versions, c'est très réussi :)

Lolah said...

Audax, all your tarts look delicious.
You've done a great job.
I'll try the pistacchio and the hazelnut franchipan.
Sorry, my English is not very well.

Steph said...

SO many tarts!! Did you get a little sick of them towards the end? You really took this challenge to the next level. It was lots of fun reading your post.

Zita said...

You ROCK! as always... no body could win you off the challenges :)

Lori said...

Audax- you are one thorough dude! I love the pistachio one. I love the green. Yikes I could see where this could look like vomit. Good gats! But all baked up- it looks like heaven.

I too enjoyued our article. Cant wait to see it up!

shashakoe said...

whoaaa pistachio frangipane! that's genious!.. maybe you can make a baklava-inspired bakewell tarts? :D

chriesi said...

Wow I am speechless! I love the pistachio version and what a unique jam!

Dewi said...

Very talented indeed. All of your tarts look absolutely delicious!

Susan @ SGCC said...

OMG! I can't believe that you made all of those wonderful tarts, in all of those creative combinations! Where did you find the time?

Seriously, they are all just fabulous! I am so impressed. I especially like the ones with the pistachio frangipane. What a lovely green color!

And, I am so jealous that you have a tart maker. I have never heard of this before.

Anonymous said...

My Lord, you made so many beautiful and tasty tarts. As always, you have given us very detailed explanation and tips at the beginning of the challenge. It's like going to a culinary school when I visit your blog. Thanks very much!

lisa (dandysugar) said...

Beautiful tarts! They all look so delicious. Love all of your flavor combinations. I especially love the idea of pistachio frangipane. Great job!

Conor @ HoldtheBeef said...

Ah, you're an inspiration to a brand new Daring Baker! Thanks so much for all your tips!

Elissa said...

You're truly the master! Thanks for all your help and for pioneering the way on the DB website. Every single one of your tarts looks wonderful! I love the idea of different nuts in the frangipane and the corn flavored jam. Beautiful!

Isabelle said...

As always your creativity amazes me! Very impressive.
Beautiful tarts! Nice Job!

Natalie said...

I should have tried nutella, that sounds delicious! Then I would have eaten the whole tart (er pudding)!!

Wolf said...

I blame you for the fact I've made 7 of these so far. Yeah.

Lauren said...

Wow!! All of your tarts look amazing =D. The jams and various frangipanes all sound wonderfully delicious as well!!

Wolf said...

Re my post-
It might have cut off because I was doing an edit at the same time you were trying to view it.}:P

All I can say is to try again}:)

Annemarie said...

As ever, Audax, your application to the task is most impressive. Glad you enjoyed it and that hopefully one English pudding (tart?) has made it onto the list of acceptable food stuffs.

Valérie said...

Beautiful work, as always! I had no idea there was such a thing as corncob jam! I also love the high tart, so impressive! Bravo!

Wolf said...

Hmm... it might be Firefox.

Try this link-

Simones Kitchen said...

I love all the different flavours that you did Audax and I really should have read your instructions a little closer before baking mine. I had trouble rolling the dough and now I see you used sheets to put the dough in between which possibly would have done the trick for my dough as well. I love what you've done with all the different kinds. So creative! One comment on piling up the frangipane though; if you take that too far (as I did on one of mine) it will flow over the side. Not dramatically but just a bit.

Faery said...

WOOOOOWWW Audax Beautiful I am spechless so many variations and so delicious: pistachio frangipane and filled with dulce de leche, nutella, lord I am drooling.
what do you think of having a latin American neighbor? :)

Sue said...

AMAZING variety and unique flavors! Corn cob jam? WOW! Great photos and so thorough! You are truly one of a kind:)

Y said...

You must be all baked out by now, what with all those bakewell tarts! :) Corncob jam sounds very interesting.

Elle said...

There is no enthusiasm like your enthusiasm...wish it could be bottled and passed around...very special and wonderful! Love all the tarts, but interested that the Victoria Sponge filling is so similar to frangipane. Easier, too.
Great photos!!

Dragon said...

Oh my goodness! You are so creative and you made so many! Great job on this month’s challenge.

Melissa said...

Great job, as always Audax!
Love the variety and aren't mini tarts just so cute?

Lorraine @ Not Quite Nigella said...

Wow, the number of versions you made was truly astounding! Thankyou too for always completing the task so early and letting us know what you thought of it :)

Cakelaw said...

I am in awe of your creativity Audax - all of these variations look fantastic. I am intrigued by the idea of corn cob jam - must file that one away to try.

Deeba PAB said...

WAY OUT Audax. Well done indeed. I was ecpecting a brillian tpost, & that's what i found. especially love the pistachio, dulce de leche and nutella one. FAB!!

Unknown said...

I love how you made a whole bunch of different versions. Awesome!

alana said...

I want to write a poem with all of your jam flavors- they're that good! And the tarts are just gorgeous.

SWdancer said...

Dang, Audax, you rock! All your flavors sound fantastic and I love all of the different sizes you used. You set the bar so high! Congrats on a job well done.


One again amazing job Audax. I especially love the pistachio and dulce de leche one.
See you next month for another exciting challenge

Laura said...

As usual, Audax, you went above and beyond with this challenge. So creative. You committment is inspirational!

Isolated Foodie said...

Wow! I can't even fathom making that many tarts, but I have no neighbors to give them to, so we'd have to eat them all! I LOVE the look of the one cooked in a tuna can. Just lovely, as is the dulce de leche one. What a lovely filling.

adli said...

OMG!! You're crazy!! how in the world did you manage to find time to bake all that??

but it's wonderful, your tarts that is.. got me thinking to make some more too~ hahaha

Kris Ngoei said...

Love to see you you have put a lot of effort in this challenge as usual. Love the new flavor combination and definitely would have to try your Bakewell tart with pistachio frangipane and filled with dulce de leche and nutella! Can't miss that one :-) Great great job, Audax!!


Kathleen said...

Wonderful variety! They all sound delicious. I really want to try the corn cob jam, too :)

Jo said...

I'm amazed time and time again with every challenge of your interpretation. It's definitely an inspiration to all. The flavours are truly mind boggling and I love it. Super, super great job.

Hilary said...

I love the extra-tall tart! All the more frangipane to sink your teeth into...

Hannah said...

Haha, your comment put such a smile on my face- Thank you, you're too sweet!

And speaking of sweet, my, do your pasties sound amazing. I can't believe how many different flavors you made... There's gotta be something for absolutely everyone to enjoy here!

Cook the Books said...

I love all the variety! The mini tarts a just perfect. Great job as always!

Anonymous said...

How do you find the time to make all these variations? Amazing! Just inspiring, really. I would love to give the pistache variation a go...I knew I'd be thrilled with your tarts! :)

vibi said...

Ooooh! Corn cob jam, never hear of it, but I like it already! Must try!

The results are divine, Audax! Bravo!

Pontch said...

Only one thing to tell you and in this case I have to use French to describe it "Chapeau" - what a great job you did
The tarts look amazing with so much verity of filling!

Amelia said...

Such an awesome job! I am envious of how industrious you were with yours :). Thanks for the nutella idea it was totally fab!!!

Tina said...

Wow - you really took this challenge to the next level - of course! The DB's would expect nothing less from you ;)
I am so interested in trying your pistachio version (as I am "nuts" for pistachios).
Can't wait to see what you do next month.

Amy J. said...

A plethora of ideas, well executed - great job!

steph- whisk/spoon said...

impressive variety-- you should open your own bakewell tart shop! i'll take one with pistachio frangipane, please!

Beth said...

I love the dramatic look of your extra-tall tart, and since there can never be too much frangipane, I'm sure I would love the taste, too!

Wonderful job, as always. You're a star!

jasmine said...


What can I say but wow. Your contributions to the DB forum thread were fabulous.

Thanks so much!

KMDuff said...

Wow, Corn Cob Jam! What a concept! I so want to try it.

Your tartlets look like something I would want to buy at a bakery! They are gorgeous and delicious. I wish I'd tried as many variations as you did!

ice tea: sugar high said...

Gosh, all those tarts.. Fantastic job as always Audax. The pistachio ones will be my favourites.

Anonymous said...

Audax, what can I say? AWESOME job, for starters - you are an inspiration, and your enthusiasm for the challenges in infectious. Love all the flavours and different iterations, wonderful!!

Rhyleysgranny said...

Goodness what a great selection. Wonderful photographs and I love the tutorial. Thank you for commenting on my blog :)

Mme said...

I love all the different combinations you came up with. You must have a lot of free time. I think my favorite and the one I was most surprised by is poppyseed. It reminds me of Hamantaschen and would be a great filling in this tart.

I'd like to know more about your pie-crimping machine...hmmm.

Anonymous said...

Audax, you are amazing, I love all your different varieties and all your help. thanks for all the tips and suggestions, my shortcrust turned out perfectly because your extra instructions. Thanks!

Suzy said...

I really couldn't wait to come take a peek at what amazing concoctions you had whipped up this time. You didn't disappoint! Love the fig nutella idea and the ones with pistachio frangipane! I really was tempted to try some other nuts as well and think I will in the future. Hazelnut to me would be divine. I think your tall tart is is neatest! You did a wondeful job getting it just right. Corn new one on me. You really are inspiring! Great great job.

Anonymous said...

Your tartlets look great! I love all the different flavors you made.

Fahrenheit 350° said...

As if you need to be told again - you are simply amazing! Next month, like I say every month... I'm going to copy you and do this the first day of the posting!

Leslie said... were a busy little tart baker. Beautiful and tasty versions

Ruth said...

Seriously you are a rockstar!!!! So many tarts yummy!

Tina's Kitchen said...

I'm in awe of you. As usual, you come up with so many different varieties and they all look amazing!

Patricia @ Brownies for Dinner said...

Wow. Four batches... I'm suddenly feeling inadequate :)
And your flavors sound incredible. I'm tempted to make another batch now with nutella. Yum.

Lou @ Happy Food said...

Audax, as always your help and advice has been very much appreciated. And your tarts look absolutely fantastic! So many different variations, which one to choose as your favourite?

Deseree said...

My goodness you were busy! All of your versions looked delicious but it was the tart filled with dulce de leche and nutella that made my mouth water. YUM!

Ria Mathew said...

you are truly an inspiration for me! Look at those beauties! wow! and I really liked the idea of Corn Cob jam! :) Must appreciate your energy levels!! WTG!!

Unknown said...


All your Bakewell Tart are fantastic.

You are the fastest Daring Bakers!! Now I'm wating the new challenge and your contribution, because your explanations and proofs help us ;)



Jacque said...

Wow, you get the award for most prolific baker! SO many great ideas there. Nice work!

Kathlyn said...

So lovely as always! Thanks for the tips on the pastry - I think mine was over-blended, which I'll avoid in the future...when I'm making the next dulce de leche and nutella tart (which I get to do now that I've used up all the jams in the house)!


Yasmeen said...

Excellent job!The mini-tarts with different flavors are just awesome and so is the tall tart (:

Kristine said...
This comment has been removed by the author.
Kristine said...

Hi Audax! Just love all the flavor combos you used this month. Thanks so much for the Victoria sponge recipe. It will come in handy as I have friends with nut allergies. Hope all is well in your part of the world. Kristine

Marc @ NoRecipes said...

Wow the pistachio frangipane with dulce de leche looks incredible. I can almost taste it now.

Anonymous said...

You always make so many of the different varieties for Daring Bakers! Love the corn on the cob jam, brilliant :)

fairy_mi said...

Hi Audax!
Thanks for visiting in my blog, It's not usual for me to host out of country guests :) and I'm glad you like my result.
Your tarts look spectacular, very original!
How do you have the time and will-power to bake all the different flavours? :)
The corn cob jam sounds really interesting; I've never tasted this one before, sounds like a great combination.

Take care,
Inbal from Israel
(also a daring baker)

Ninette said...

Hi Audax,

Thanks for stopping by my blog. I feel honored! Thank you for all your advice and your prompt posting!

Joy said...

Wow...your dedication to this challenge is highly admirable and truly inspiring. I'm so curious about that corn cob jam -- who would have thought? I love corn. I bet it tastes phenomenal. I'll have to try it one of these days.

Anonymous said...

Wow Audax love all the things that you do in the DBs forums ans just adore that pistachio tart yummy!!!!!

Ago said...

Audax u r wonderfulll!!! Pistachio frangipane and dulce de leche mixed with nutella...Wow!!! i love it very much! Also the passion fruit jam...yummmm...delicious!!!
Big kisses
Ago :-D

Helen said...

Wow! Lovely tarts - and I know that you probably made that lot the date that the challenge was announced!

Rosa's Yummy Yums said...

Have a great end of week!