Peach Tart ...er...Pudding

The June Daring Baker's 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.

Despite several minor roadblocks - the scale didn't work, so I had to estimate dry ingredients; the shortcrust pastry, which I should have made in the food processor, wasn't as thoroughly blended as it could have been; I had to use tools in the garage to get the jar of peach conserves open - this tart/pudding turned out just fine.

It has three parts: a shortcrust, a jam filling and a frangipane topping. We were allowed to use purchased jam, which is good because I don't make my own preserves. I wish I'd had some of my mother's Oregon grape jam, but my supply was gone, so I used Frog Hollow organic peach conserves instead. The conserves had some organic sugar but were basically just peaches - not too sweet. The frangipane is made with ground almonds, eggs, a little flour, butter and powdered sugar and turns out kind of curdy.



The entire dessert was rich and buttery but not too sweet - good for me, because I'm not a big fan of really sweet desserts. With a few home-grown, freshly picked strawberries for garnish along with sliced almonds, this tart was a fun and different dessert.