Friday, June 26, 2009
Daring Bakers: Bakewell Tart... er... pudding
When I was in 9th grade, we had our first *real* dance, complete with long dresses, corsages, and dinner out with our dates.
The theme song for the dance was put to a vote beforehand. I'm pretty sure the school staff was not amused when the ballots were counted and the winning song turned out to be "Another Brick in The Wall" by Pink Floyd.
(For the not-Pink-Floyd-fans out there, it's a decidedly anti-education song.)
Anyway, the end of the song always stood out in my mind, the part where the meanie school-master is screaming:
"If you don't eat your meat, you can't have any pudding.
How can you have any pudding if you don't eat your meat?"
It was many, many years later that I learned that the pudding of which they spoke was not the same pudding I knew and loved. (It's still not clear to me what makes a pudding a pudding, I might add.)
And so I sit and ponder what exactly makes a pudding a pudding as I nosh on this month's Daring Bakers challenge, Bakewell Tart... er... pudding, and watch Pink Floyd videos on YouTube.
This particular... I'll just call it "dessert"... was fairly simple. A tart crust is filled with a thin layer of jam and then frangipane, an almond filling, and baked. I have to admit that I thought it was just OK the first day. It was a tad dry. But by the second day, it was pretty good!
My mediocre first impression might have been my fault... I used a mini pie pan rather than a tart pan, so mine was thicker than it was supposed to be, I think. I'm thinking a higher proportion of jam to frangipane would have made it more appealing.
It's definitely worth another try.
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. Thanks ladies!
See you next month!