tag:blogger.com,1999:blog-4519308700933933028.post4102163177126664274..comments2023-09-12T18:25:28.185+02:00Comments on Fried Pickles and Ice Cream: Bakewell TartLaurenhttp://www.blogger.com/profile/16649672574433035398noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-4519308700933933028.post-12040301404754195192009-06-30T04:02:28.823+02:002009-06-30T04:02:28.823+02:00Sorry to hear it didn't work as well for you. ...Sorry to hear it didn't work as well for you. Still looks good enough to me.ice tea: sugar highhttps://www.blogger.com/profile/06705380947868454726noreply@blogger.comtag:blogger.com,1999:blog-4519308700933933028.post-2777156224927870462009-06-29T15:42:23.245+02:002009-06-29T15:42:23.245+02:00I was wondering if you had layers separate or if t...I was wondering if you had layers separate or if the curd and the frangipane melt together... Anyway, it looks nice despite the "different" result. I'd give it a go with another combination of nuts and jam - in my opinion it worths the try. ;)Suzana Parreirahttp://home-gourmets.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-4519308700933933028.post-13689854358891544882009-06-28T20:56:17.305+02:002009-06-28T20:56:17.305+02:00Mine didn't look like this, but different kitc...Mine didn't look like this, but different kitchens - weather - etc. - who knows! Yours looks yummy nonetheless! :)Amy J.https://www.blogger.com/profile/14563323279094150973noreply@blogger.comtag:blogger.com,1999:blog-4519308700933933028.post-59550905608491246012009-06-28T18:11:52.178+02:002009-06-28T18:11:52.178+02:00Even though yours turned out a bit gooey it looks ...Even though yours turned out a bit gooey it looks amazing! I am actually very fond of gooey things so I kinda wish mine turned out more like pudding! That is awesome you live in Italy, my mother in law is Italian and she and my father inlaw are leaving in August to live in Milan for a year and a half. Darling blog-I'll stop by often!Carlyhttps://www.blogger.com/profile/02870526042660679136noreply@blogger.comtag:blogger.com,1999:blog-4519308700933933028.post-46716786047508430742009-06-28T16:07:29.538+02:002009-06-28T16:07:29.538+02:00Looks good to me too! I would love to try it!Looks good to me too! I would love to try it!tonichttps://www.blogger.com/profile/06603428073427125996noreply@blogger.comtag:blogger.com,1999:blog-4519308700933933028.post-70326986893201727772009-06-28T08:27:39.406+02:002009-06-28T08:27:39.406+02:00I don't know - it looks pretty spectacular to ...I don't know - it looks pretty spectacular to me! I certainly wouldn't turn down a slice!Meganhttps://www.blogger.com/profile/08590666206767630250noreply@blogger.comtag:blogger.com,1999:blog-4519308700933933028.post-86777773270338794092009-06-28T05:55:10.566+02:002009-06-28T05:55:10.566+02:00All that matters is that it TASTED good!! My large...All that matters is that it TASTED good!! My large tart also turned out that way and I used hazelnuts instead of the almonds. Now that I have read yours I think that maybe it's the type of nut?!? Oh well, they tasted great! Bravo!Coco Beanhttps://www.blogger.com/profile/03087053898786788098noreply@blogger.comtag:blogger.com,1999:blog-4519308700933933028.post-73819868895078041762009-06-28T04:14:17.287+02:002009-06-28T04:14:17.287+02:00I think yours looks great & citrus anything ge...I think yours looks great & citrus anything gets my vote! Well done. You can probably slip a loose piece of foil over the top whie baking, if you think the top is browning to fast.Deeba PABhttps://www.blogger.com/profile/05527333008494519621noreply@blogger.comtag:blogger.com,1999:blog-4519308700933933028.post-72720429805285593122009-06-27T23:27:00.545+02:002009-06-27T23:27:00.545+02:00You might not have been happy with the way it look...You might not have been happy with the way it looks but I think it looks fine. Great job on this month's challenge.Dragonhttps://www.blogger.com/profile/17683398348383233080noreply@blogger.comtag:blogger.com,1999:blog-4519308700933933028.post-65600522449437023582009-06-27T23:17:04.863+02:002009-06-27T23:17:04.863+02:00My tart looks more like yours than any of the othe...My tart looks more like yours than any of the others I've seen! I think that maybe I didn't cook it long enough but my tart was really quite dark on top so I thought that it would set up more as it cooled. <br /><br />Next time I might lower the temp a bit and cook it longer. <br /><br />I agree with what you said... mine is tasty, but definitely not the sponge cake that others turned out. :(Amandahttps://www.blogger.com/profile/00740669543398982613noreply@blogger.comtag:blogger.com,1999:blog-4519308700933933028.post-30805006894674338902009-06-27T22:31:20.058+02:002009-06-27T22:31:20.058+02:00What a cute plate and yummy looking dessert!What a cute plate and yummy looking dessert!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4519308700933933028.post-6655195657212039192009-06-27T22:14:09.457+02:002009-06-27T22:14:09.457+02:00That is one beautiful Bakewell Tart! I love the w...That is one beautiful Bakewell Tart! I love the way the lemon curd oozes outbut thickly, and gooey..not runny. Love the way you topped it too! Well done!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4519308700933933028.post-28354608209568577462009-06-27T22:11:43.164+02:002009-06-27T22:11:43.164+02:00I don't know why your tart tourned out not exc...I don't know why your tart tourned out not exctly as you expcted it... My was great - and in fact now it's one of my favourite desserts. I would say to try it again but this time sticking to the recipe more... meaning almonds and jam instead of the curd. Oh, maybe you baked it for not enough time, and it didn't have time to 'set up' completely...? Cheers.Annahttps://www.blogger.com/profile/11379997103105483330noreply@blogger.comtag:blogger.com,1999:blog-4519308700933933028.post-22241707663308763612009-06-27T21:59:48.294+02:002009-06-27T21:59:48.294+02:00It would probably be helpful to know how to assemb...It would probably be helpful to know how to assemble it! Sorry!!<br /><br />Assembling the tart<br />Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.<br /><br />Preheat oven to 200C/400F.<br /><br />Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. 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.<br /><br />The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.<br /><br />When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.Laurenhttps://www.blogger.com/profile/16649672574433035398noreply@blogger.com