An interesting 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.

This was an interesting challenge, my first following a gluten-free diet. I had decided to give up the challenges for now, especially since I'm pretty much only baking SCD these days. However, I took a second look at this challenge and realized it might work since it was already an almond-y dessert.

I used an SCD pie crust recipe and changed a few things from the original recipe. The recipe I used is below. It was surprisingly tasty, although probably not something I'd make again.

SCD pie crust, had to be pressed into the pan

I used raspberry jelly, so the dessert wasn't 100% SCD friendly (sugar in the jelly).

The frangipane, pretty tasty

Ready to go in the oven

Done, remember that SCD recipes brown easily. It wasn't burnt at all.
There wasn't a hugely distinct difference in taste and texture between the crust and the frangipane because of my modifications, but it was still good. The jelly really made this dessert though.


SCD pie crust

1 cup almond flour
1 egg
1 cap Pure Vanilla Extract
1 tbsp butter
1/2 tsp cinnamon
enough sugar substitute or honey to sweeten crust
pinch of salt

Mix all ingredients together until they form a ball. The ball should have a little moisture to it, but not liquid. You can taste it to make sure there is some sweetness and hint of cinnamon and butter.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Frangipane

11 tablespoons unsalted butter, softened
1/2 cup honey
3 eggs
½ tsp vanilla extract
3/4 cup plus 1 tablespoons almond flour

Cream butter and honey 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 vanilla extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the almond flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.


Assembling the tart
Preheat oven to 400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base (1/4 of a cup to 1 cup, depending on strength of flavor. I opted for an entire jar). 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.

I served with vanilla ice cream and berries