Saturday, June 27, 2009

Cherry and Homemade Nutella Bakewell Hazelnut Tart -- Daring Bakers

Cherry and Homemade Nutella Bakewell Hazelnut Tart -- Daring Bakers

Let me just start off by saying that I have now made and eaten the whole Frangipane tart, but I still for the life of me have no clue what it is nor could I explain it to others. That being said, I LOVE FRANGIPANE. It’s so light and fluffy, very similar to a nutty sponge cake crown. This months DB was challenging because I really had nothing to base it on. Frangipane is not a word that we throw around often here in Canada, wait, scratch that, we NEVER throw it around. That doesn’t mean that I was going to sit this challenge out, it’s "Daring" Bakers, not “Wussy” bakers.

So to start off I made some homemade nutella. Yes, you read that right, you can easily produce nutella in your very own home and it is so very very very delicious (very). Alright, I'm jumping the gun, first came the tart dough. Warning to the wise, do not make short dough with cold butter on a 30 degree day. It’s a bad and oily idea.

Cherry and Homemade Nutella Bakewell Hazelnut Tart -- Daring Bakers

So after that mess of a tart shell was pressed into its mold and cooled forever, in went a thick layer of homemade Nutella and a second substantial layer of Bonne Maman's Cherry Jam. Finally it was time to top the tart with Hazelnut Frangipane. I switched the ground almonds for hazelnuts to complement the nutella and once the final product was out of the oven and cooled, was I ever glad that I did!

From the cherry jam and nutella, to the frangipane, everything came together to create a very gourmet tasting tart. I’m pretty sure that I filled my tart too full because it leaked everywhere when I cut into it, but really who cares, the flavours were sensational. Thanks DB's.

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.

Note: I will post the nutella recipe in the next few days!

Cherry and Homemade Nutella Bakewell Hazlnut Tart
adapted from Daring Bakers June 2009 Challenge

Sweet Shortcrust Pastry
1 cup all purpose flour
2 tbsp. sugar
1/2 tsp salt
1/2 cup unsalted butter, frozen
2 egg yolks
1/2 tsp. vanilla extract
1-2 tbsp. cold water

1/2 cup nutella
1/2 cup Bonne Maman Chery Jam

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 eggs
1/2 tsp almond extract (optional)
125g (4.5oz) ground hazelnuts
2 tbsp. all purpose flour

Sweet Shortcrust Pastry
Sift together 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 a cohesive and slightly sticky dough. Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes.

Cream butter and sugar together for about a minute or until the mixture is primrose in colour 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 to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Assembling the tart
Place the chilled dough disc on a lightly floured surface. 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.Preheat oven to 200C/400F. Remove shell from freezer, spread as even a layer as you can of nutella, then cherry 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 puffy and brownish. Remove from oven and strew flaked hazelnuts on top and return to the heat for the last five minutes of baking.The finished 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 the counter. When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.


A.D said...

From one growling belly to another. Delicious Delicious Delicious. Oh and great out of the stove but awsome from the fridge. What else might one expect from Cherries & Nutella homemade sauces stuffing a light cakish / piesh crust..

Anonymous said...

Cherry AND homeade nutella - now that's LOVE!! Gorgeous tart in general..and it looks mouth watering!

finsmom said...

Homemade nutella! Wow! I am impressed!

♥peachkins♥ said...

I am soo drooling ..I am a nutella addict! and I love cherries!

Junglefrog said...

Haha... I think I had the same issue with the dough. It did not want to be rolled at all, but also here it was hot yesterday and very humid. So I did cool the butter but as soon as it came out of the fridge and into my warm hands... well, not so cool anymore I guess. I love your hazelnut with nutella version and the stuff dripping out just makes it look even better! You should try it with lemon curd next time... Looooved it!
I only knew frangipane from a very cheap cologne we once both in Sri Lanka. They have flowers there which they use in temples that smell absolutely gorgeous and are called frangipane (I think... not sure though!!) but I guess that has nothing to do with this frangipane! It did not taste like a flower... :)

Hilary said...

You make your own Nutella? So cool. Will you please please share it with us in a future post?

I've had Bakewell tart loads of times but I never realized the almond stuff is frangipane - I always thought frangipane was some sort of flower! But isn't it delish?

Love your tart - so pretty!

Melissa said...

Your tart pictures are beautiful! I really want to try that flavor combination. Sounds delicious!

Chocolate Shavings said...

Homemade nutella? That sounds amazing in this tart, and I love the picture with the nutella oozing out!
I'm actually off for in a couple days, but will be back in 2 weeks. Will you guys be around then?

Jo said...

Great job on your challenge. The tart and flavours sound absolutely delicious. Love the pic with the filing oozing out of the tart.

Valérie said...

Wow! What great flavours! You'll have to tell us how you made Nutella! I love how all the filling is oozing out, so appetizing... It's also good to know that frangipane works with hazelnuts, too. Great job!

Btw, I agree that frangipane isn't that common here, but I'm pretty sure you can find it in certain pastries, if you look for it. I think Première Moisson, amongst others, has such products.

Jen @ said...

The cherries and homemade nutella sound divine! I love nutella... I think I will try to make my own - thanks for the idea!

Anonymous said...

You had me at nutella. Homemade nutella knocks the socks off the store bought stuff, hands down. GORGEOUS job!!

Cherie said...

Love the picture with the filling oozing out!!!
For the homemade chili sauce:

TheKitchenWitch said...

Waiting anxiously for homemade Nutella recipe! Your tart looks delicious.

sweetakery said...

oh wow! Delicious!!! just love the cut tart with the filling oozing out yummmm!!!! and my niece soo drooling over it she loves nutella! hope we can get the recipe for the home made nutella!

Anonymous said...

Looks so delicious, did you say you made your own nutella?? Would love the recipe.

mlle noelle said...

Mmm, cherry and hazelnuts! You describe your frangipane as light and fluffy... mine was dense... :( not sure what I did wrong. It still tasted ok, but the texture was very heavy.

ice tea: sugar high said...

Cherry and nutella.. YUUUMMMMM. love your photos and your styling. Gorgeous!

jasmine said...

Good for you for making your own Nutella. And...ummm...the word frangipane does get thrown around up here...well in my house it does ;)

Thanks for participating.

isabelle said...

Magnifique, cela doit être totalement délicieux! J'adore les combinaisons de noisettes, confiture de cerises et nutella maison! Les photographies sont magnifiques!

Jill said...

I love that you made your own nutella--the pictures were beautiful and your tart sounds delicious!

Sweet Kitchen said...

OMG it looks so amazing I am speechless.