The things I always remember about moving are the fun parts; purging all the old collections of forgotten items left hidden after they have fallen behind furniture, replacing favorite possessions you wouldn’t otherwise justify spending the money on, and venturing recklessly into the unknown with wild abandon.
I dismiss the memory of how many boxes it takes to pack up the hundreds of books you can’t bear to part with and begin to sob simply at the mere thought of leaving them behind, or how heavy that Zelda Treasure Chest is that Gabriel constructed for me on my 24th birthday.
The best part about moving is the unexpected surprise of a beautiful kitchen with a flat surface oven and granite counter tops.
Though I wanted to christen my new oven by baking a dazzling square cake in my new pan, unfortunately we experienced a typical whirlwind moving cataclysm and suddenly I realized today was the posting date for June’s Daring Bakers’ Challenge!
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.
Tart: Bakewell Pudding
This was a fun little dessert, made better by the fact that we got to share it with my sister‘s family in the backyard, lying on hand-quilted blankets by starlight, serenaded by crickets.
1 cup flour
⅛ cup sugar
½ teaspoon salt
Rub together 4oz. of grated butter with flour mixture until it resembles bread crumbs
Lightly whisk 2 egg yolks and ½ teaspoon almond extract together, and mix with flour mixture
Add 2 tablespoons water, and mix until mixture comes together and is slightly sticky
Refrigerate for 30 minutes
Roll to ¼“, and lay into a 9” tart pan
Refrigerate for 15 minutes
Spread ¼ to 1 cup of fruit jam evenly over bottom of crust
*I did not have any jam on hand, so I pureed 2 peaches with ¼ cup of sugar and 1 teaspoon of vanilla
¼ cup + 1 teaspoon powdered sugar
Add 3 eggs, one at a time, mixing well after each addition, and 1 teaspoon almond extract
¼ cup + 1 teaspoon flour
½ cup ground almonds
Beat mixture until thick and smooth
Spread evenly over fruit layer
Sprinkle a generous amount of sugar over the frangipane, and a touch of cinnamon
Bake at 400°F, for 25-30 minutes
Let cool in oven for 15 minutes
Serve at room temperature with sliced fruit and whipped cream