Bakewell tarts…er…puddings combine a number of dessert elements but still let you show off your area’s seasonal fruits.
Like many regional dishes there’s no “one way” to make a Bakewell Tart…er…Pudding, but most of today’s versions fall within one of two types. The first is the “pudding” where a layer of jam is covered by an almondy pastry cream and baked in puff pastry. The second is the “tart” where a rich shortcrust pastry holds jam and an almondy sponge cake-like filling."
As I am on vacation, there are only pictures; I made a nutella version, a raspberry-peach jam with sweet cheese version, and a lemon curd version. I am sure you can figure out which is which. All three were good, but the nutella was the big hit with the kids. Enjoy and visit the Daring Baker!
11 comments:
Oh my goodness, not only do your tartelettes look amazing, photographically too, but those fillings are to die for. Naturally, nutella is tops, but I'm dying to taste that sweet cheese, raspberry peach! Beautiful and oh so mouth watering! What a great job on the challenge!
YOur little tarts look great! The nutella one... mouth watering, that lovely chocolate ouzzzing form the tart :) can I have some? ;)
Yummy!!!!! I hope you have been finding indulgences like that while abroad! :)
I love how a bunch of the DBers made several versions with different jams/spreads. Yours look yummy!
OMG! Those nutella ones are making me drool!
The sweet cheese version sounds interesting...
Thanks for participating.
j
Oh I so wanted to try a nutella version but never got some at the store to use! Yours is gorgeous!
both fillings sounds to die for! Great job
What a delicious tart - great pics - my mouth is watering.
Wow and more wow! Can I come to your place for dessert?
Oh, that Nutella tart looks divine...
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