Mini Pink Grapefruit Curd Bakewell Tarts - Daring Bakers' June 2009 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.Bakewell Tart…er…pudding.

I am not a good baker. I don't bake very well. I can cook better than I bake. This is my first Daring Bakers' challenge. I have decided to join because it challenges me to become a better baker.

I have never made a short crust pastry from scratch. Despite a small drama, I have completed my first challenge with good results.

I have decided to use curd instead of jam for my mini bakewell tarts mainly because I have never made curd before. So it's something new that I like to try.

I saw this Blood Orange curd Tarlets recipe from Donna Hay magazine but unfortunately blood oranges are not in season at the moment. So I substituted it with pink grapefruit. I made a batch of Pink Grapefruit Curd Tarlets and some extra curd for my Mini Pink Grapefruit Curd Bakewell Tarts.

Mini Pink Grapefruit Curd Bakewell Tarts
Makes 8

Ingredients

One quantity sweet shortcrust pastry (recipe follows)
Bench flour250ml (1cup (8 US fl. oz)
Pink grapefruit curd, warmed for spreadability (recipe follows)
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds

Assembling the tarts

1. Place the chilled dough disc on a lightly floured surface.
2. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out.
3. 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.
4. When the pastry is to the desired thickness, cut out 8 circles big enough to cover the mini tart pans using round-shaped cookie cutter. Transfer them to the mini tart pans, press in and trim the excess dough.
5. Patch any holes, fissures or tears with trimmed bits.
6. Chill in the freezer for 15 minutes.
7. Preheat oven to 200C/400F.
8. Remove shell from freezer, spread as even a layer as you can of curd onto the pastry base.

   

9. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 20 minutes.

   

10. Five minutes before the tart is done, the top will be poofy and brownish.
11. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.
    

    

12. The finished tarts will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking.
13. Remove from the oven and cool on the counter.

    

14. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

Sweet Shortcrust Pastry Receipe

Ingredients

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract
15-30ml (1-2 Tbsp) cold water

Method

1. Sift together flour, sugar and salt.
2. Grate butter into the flour mixture, using the large hole-side of a box grater.
3. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.
   

   

4. Lightly beat the egg yolks with the almond extract and quickly mix into the flour mixture.
5. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.
6. Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes.

   

Frangipane Recipe

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

Method

1. Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy.
2. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition.
3. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine.
4. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again.
5. With the beaters on, spoon in the ground nuts and the flour. Mix well.
6. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Pink Grapefruit Curd Recipe

Ingredients

Pink Grapefruit Curd
6 egg yolks
1/2 cup (125 ml) pink grapefruit juice, strained
1 1/2 tbsp lemon juice
3/4 cup (165 g) caster (superfine) sugar
70 g cold butter, chopped

Method

1. Place the egg yolks, orange juice, lemon juice and sugar in a saucepan over low heat and whisk to combine.
2. Cook, stirring constantly, for 8-10 minutes or until thickened.
3. Remove from heat and gradually add the butter, stirring well after each addition.
4. Pour into a bowl, press some plastic wrap or baking paper onto the surface so it is completely covered.
5. Remove from heat and gradually add the butter, stirring well after each addition.
6. Pour into a bowl, press some plastic wrap or baking paper onto the surface so it is completely covered and refrigerate for 1 hour or until thickened.