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.  Check out their blogs for a discussion of the history behind the “tart…er…pudding” and the recipe.

Basically, the tart consists of a sweet pastry crust filled with a layer of jam and topped with frangipane. Frangipane is an almond flavored filling that, when baked, has a consistency somewhere between sponge cake and custard.  For the challenge, we had to make the crust and frangipane ourselves, but making the jam was optional.

Because I didn’t have a lot of time for the challenge this month,  I just used a storebought blueberry lemon ginger jam for the filling.

I chose it because I wanted a tangy filling to balance out the sweetness of the frangipane, but this jam was still a bit too sweet. Next time I think I’d use something like lemon curd, or else make my own jam with little or no sugar.

Everything came together pretty quickly, which was nice because I made the tart at 6pm on a Wednesday night, and I had plans to go out at 9pm

I was pretty happy with how the tart turned out overall–everyone in my lab seemed to enjoy it, and it was gone by the end of lab meeting. In the words of my labmate, Lil, “You baked your bakewell very well. It was a well-baked bakewell.”

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