The Bakers Challange JUNE

The Bakers Challange

The Blackwell tart was very new for me. I have made tarts before but not with the frangipane. The recipe was given in scale measurements and since I do not have Kitchen scales I had to come up with something. I pulled out a couple of my cookbooks and with no luck, I finally remember my Julia Child cookbook and low and behold there they were ounces to cup or spoon measurements. The following is what I come up with.

Pastry

1 2/3 c. all purpose flour

1/4 c. sugar

1/2 tsp. salt

4 oz butter mine was room temp.

2 egg yokes

1/2 tsp. almond extract

1-2 tbsp cold water

I measured the flour and then sifted it with the sugar and salt. Add butter and worked in with my hands to form a crumbly mixture that resembles bread crumbs. Lightly beat egg yokes with the almond extract and mix with flour mixture to form dough, add water to form a cohesive and slightly sticky dough.


The Frangipane

4.5 oz butter

4 tbs. powder sugar

1/2 tsp almond extract

1 c. ground almonds

3 tbs. all purpose flour

3 eggs


Cream butter and sugar ,add eggs one at time and mix well after each addition. The notes were correct the batter does appear to curdle. Add almond extract and with the beaters on spoon in the ground almonds. Mix well .


To assemble the tart I did just a little different. I did not roll out the dough I put in my tart pan and just pressed in to the form. I filled with a blueberry jam, which I spread all over the tart and topped with the frangipane and spread it all over the top to make sure it goes all the way to the crust of the tart pan and seal in the blueberry filling.

Baked at 400 degree for approx 30 min.


I was pleased with the out come and my family did like the tart.