Here’s another Daring Bakers’ Challenge. This month it’s a British Bakewell Tart – buttery shortcrust shell filled with jam and frangipane. We were given a complete freedom to choose any jam flavor for the filling. And that’s where I got carried away. The thing is I love making jams. I could do it all day long, it really does relax me. I also like the sight of jewel-like glowing little jars lined on my counter near the window. So, I made 4 varieties of jam plus banana-caramel for a company.

Respectively, there are five different kinds of mini tarts as follows:

  • Peppery tomato jam with rosemary and almond frangipane (I sprinkled the bottom of each tart shell with a tiny pinch of fresh rosemary before filling them)
  • Strawberry Cointreau jam and pistachio frangipane
  • Carrot citrus jam (it really tastes more like a marmalade) with almond frangipane
  • Pear vanilla bean jam with hazelnut frangipane; to some of them I added a bit of finely chopped fresh thyme
  • Salted banana-caramel and almond (some were hazelnut) frangipane

I played with marzipan a bit (had some leftovers after the recent project) and made fruits and vegetables for garnishing the tartlets.

Thanks to  Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar for hosting the challenge.

Makes 24 mini tarts or one 9-inch tart

Obviously, the jam recipes below make more than needed for the filling, but I don’t see how it can be a problem :)

For the peppery-tomato jam (makes about 2 cups):

  • 2 lb tomatoes, skin and seeds removed
  • 15 oz granulated sugar
  • Juice of ½ lemon
  • ¼ tsp salt
  • ¼ tsp coarsely ground fresh black pepper

For the strawberry Cointreau jam:

  • 2 lb strawberries, hulled, cut into ½-inch pieces
  • 15 oz granulated sugar
  • ½ tsp salt
  • Juice of 1 lemon
  • ¼ cup Cointreau

For the carrot citrus jam:

  • 1 lb carrots, peeled and coarsely grated
  • 1 lb sugar
  • ½ tsp salt
  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • 1 lime, zested and juiced

For the pear vanilla bean jam:

  • 2 lb pears, peeled, cored, cut into1/2-inch cubes
  • 15 oz granulated sugar
  • ½ tsp salt
  • Zest and juice of 1 lemon
  • 1 vanilla bean, split lengthwise, seeds scraped

For the banana-caramel filling:

  • 1 cup sugar
  • ¼ cup water
  • ½ cup whipping cream, hot
  • 2 tbsp sour cream
  • 1 medium ripe banana, mashed
  • 1 tsp lemon juice
  • ¼ tsp fleur de sel

For the sweet shortcrust pastry:

  • 8 oz all purpose flour
  • 1 oz sugar
  • ½ tsp salt
  • 4 oz unsalted butter, cold (frozen is better)
  • 2 large egg yolks
  • ½ tsp almond extract (optional)
  • 1-2 Tbsp ice-cold water

For the frangipane:

  • 4.5 oz unsalted butter, softened
  • 4.5 oz icing sugar, sifted
  • 3 large eggs
  • ½ tsp almond extract (omit for pistachio or hazelnut frangipane; use pure vanilla instead)
  • 4.5 oz ground almonds (or pistachios, or hazelnuts)
  • 1 oz all purpose flour

Make the peppery-tomato jam:

Combine all ingredients in a non-reactive pan. Place over medium-low heat and heat, stirring, until the sugar dissolves. Increase the heat to medium-high and simmer the mixture, stirring often and skimming foam, until it’s reduced about in half and thickened, about 25-30 minutes. The temperature should be around 220F. Cool and store in the refrigerator in an air-tight container. Consume within a few weeks. Or divide the hot jam between sterilized jars, seal for longer storage.

Make the strawberry Cointreau jam:

The same as for the peppery-tomato jam.

Make the carrot citrus jam:

The same as for the peppery-tomato jam.

Make the pear vanilla bean jam:

Combine all ingredients in a non-reactive pan. Stir to combine, cover with a lid, and let sit at room temperature for at least 2 hours and up to a night. Place over medium-low heat and heat, stirring, until the sugar dissolves completely. Increase the heat to medium-high and simmer the mixture, stirring often, until it’s reduced about in half and thickened, about 25-30 minutes. The temperature should be around 220F. Cool and store in the refrigerator in an air-tight container. Consume within a few weeks. Or divide the hot jam between sterilized jars, seal for longer storage.

Make the banana-caramel filling:

Stir together the sugar and water in a high-sided medium saucepan. Cook, stirring occasionally, until the sugar dissolves, then raise the heat to moderately high and boil without stirring, occasionally brushing down the sides of the pan with a wet pastry brush, until the syrup turns deep amber in color. Immediately remove the pan from the heat and slowly pour in the cream, stirring gently but carefully with a wooden spoon. Wait until the bubbles subside, then whisk in the sour cream, banana puree, lemon juice, and salt. Cool and refrigerate. Any leftovers can be warmed and used as a caramel sauce whenever you need it.

Make the sweet shortcrust pastry:

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

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form cohesive and slightly sticky dough.

Form the dough into a disc, wrap in plastic and refrigerate for at least 30 minutes. Meanwhile, butter 24 mini-muffin molds or a 9-inch tart pan with removable bottom.

Place the chilled dough disc on a lightly floured surface. If it’s overly cold, let it sit at room temperature to soften slightly before rolling it out. Flour the rolling pin and roll the dough into about 1/8-inch thickness. Cut 3-inch rounds (if making mini-tarts) and fit into the mini-muffin molds or the 9-inch tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with the trimmed bits. Chill in the freezer for at least 15 minutes and up to several days (wrap well after the shells (shell) are frozen).

The dough can also be successfully made in a food processor. There’s no need to grate the butter for this.

Make the frangipane:

Cream the butter and sugar together for about a minute, until the mixture is light 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 curdled. After all three are in, pour in the almond (or vanilla) extract and mix for about another 30 seconds, scrape down the sides again. Mix in the ground nuts and flour until combined.

Assemble and bake the tart:

If you are making one large tart, the crust has to be prebaked before filling with jam and frangipane. Cool completely on a cooling rack before filling the shell. Use about 2/3 cup of the jam for the filling.

Center an oven rack and preheat the oven to 400F.

Remove the shells from the freezer (no need to defrost them), spoon about a teaspoon of jam into each mini-mold. Top with the frangipane, filling slightly below the rim of the tart shells. Smooth the top and pop into the oven for about 18 to 20 minutes for mini-tarts, and for about 30-35 minutes for the single one. The finished tartlets (tart) will have a golden crust and the frangipane will be tanned, puffy and a bit spongy-looking. Remove from the oven and cool on a cooling rack. Serve warm or at room temperature.

You might also like: