Even with a British background, I hadn’t tried a Bakewell Tart. With a sweet shortcrust, sticky jam and a classic almond frangipane, it sounded delicious and seemed easy enough to try. The only question left was which jam flavour to layer beneath the frangipane. Almonds are the main inspiration in the tart, so I wanted to pair that as best I could. I had homemade jams in my pantry, but of course, for the Daring Bakers I couldn’t reach for just anything, it had to be specific. As I thought about what the best things are that match with almonds naturally, apricots came to mind, but since they aren’t in season, and I don’t love them anyway, I checked the “U-Pick” mailer and the answer arrived. Cherries.

I set out to make a jam just for the occasion. A simple but delicious combination of sweet cherries, sugar, brandy and chocolate. Yes, chocolate cherry jam. My only regret really was only making enough for the tart. I’ll have to figure out the ratio to increase the recipe later to preserve it for toast!

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.

The recipe below uses a scale but once it’s out the mixing is easy. Besides, the finished tart it’s well worth it’s weight.

CHOCOLATE CHERRY BAKEWELL TART

SWEET SHORTCRUST PASTRY
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 (optional)
15-30ml (1-2 Tbsp) cold water

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

FRANGIPANE
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

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.

It would seem that I’ve been having a short slue of serendipitous mishaps in my kitchen lately.
First I have the uncheesecake pops from the Daring Bakers challenge and now I have crumbly peanut butter cookies.

After a craving and an urge of inspiration from seeing a jarful of banana jam, I wanted to make thumbprint cookies. My first batch of cookies were pretty good but with a cup of oatmeal they lost the peanut butter Pow! and were mostly just oatmeal cookies with a sinkhole of banana in the center. A cookie I’d try again, but just not for this…

Next, I stuck clear of the oats and stayed traditional. I pretty much mimicked my Nana’s peanut butter cookie recipe. (You know the ones with the fork or potato masher prints?) To veganize, I just left out the egg and added a drop of soy milk. No matter how I’d mixed the batter it was dry. I added another tablespoon of milk, then another… and another. I managed to shape them into balls to get into the fridge but there was no way I would be getting a potato masher anywhere near these things. I flattened and shaped a trays worth by hand and watched the edges crack as I squished my thumb into the middle to get the jam blob in.

The results were creamy, peanut-buttery but d-r-y. Certainly not a satisfying cookie. As the jar runnith empty, I was getting tired of inventing new disasters to eat. Then it donned on me that these were good for about one thing – and no, not wanting to waste everything, it wasn’t the compost. These crusty, crumbly cookies were just that, crust and with combined with something even creamier, a potentially perfect dessert base.

Given that mini tart pans make for a great finished dessert, these looked almost like they came from the bakery with little to no effort. Of course, if you don’t have the pans, I’m sure you could go larger into a pie dish. Of anything I’ve learned lately is to just go with the flow, because you might just end up with something pretty great where you least expected it.

CRUMBLY PEANUT BUTTER COOKIE CRUST

1/3 Cup Butter, choose Earth Balance if you want it vegan
1/2 Cup Sugar
3/4 Cup Creamy Peanut Butter
1/2 teaspoon Vanilla
1 teaspoon Baking Powder
1/4 teaspoon Salt
1 1/3 Cups All Purpose Flour
1/4 Cup Milk, soy for vegan version

Cream the butter and sugar.
Add peanut butter and vanilla mixing well to combine.
Add the baking powder and salt followed by half of the flour.
Combine the milk then add the remaining flour.
Refrigerate for about one hour, or freeze for later use after shaping into a disk and wrapping well.
Preheat the oven to 350ºF.
Break off walnut sized pieces, flattening as best as possible and press into tart pans.
Bake for 10-12 minutes cooling completely before filling.

Fill with vegan caramel 1/2 way up the sides and top with an even layer of walnut halves.
Melt a semi-sweet or dark chocolate in a double boiler or in a heat safe bowl over simmering water until smooth.
Pipe or drizzle chocolate over top of the nuts and lightly sprinkle with coarse sea salt.
Chill until ready to serve.

CRANBERRY PUMPKIN TEACAKES

2 Cups Drained, Puréed Jarrahdale* Pumpkin
1/4 Cup Vegetable Oil
3/4 Cup Brown Sugar
1 teaspoon Vanilla
1/2 teaspoon Salt
1 Cup Whole Wheat Flour
1/2 Cup All Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Cinnamon
1 teaspoon Lemon Juice or Zest of One Lemon
1/2 Cup Cranberries, fresh or frozen – dried may also be substituted but will not give as fresh and tart of a flavour

Heat the oven to 350ºF.
Prepare large hole muffin tins with a spritz of spray oil.
Drain the pumpkin in a large mesh sieve in order to remove any excess liquid.
In a large bowl, combine the pumpkin, sugar and oil.
Add the vanilla, cinnamon, salt and lemon.
Once combined, add the flour, baking powder and baking soda, mixing only to moisten.
Fold in the cranberries and drop by the spoonful into the muffin tin.
Filling about 3/4 full, flatten the tops the back of a clean, dampened finger or spoon to make each cake even and level.
Bake for about 18 minutes or until a cake tester can be removed cleanly.

Allow to cool slightly then remove from tins to a rack to cool completely before dusting with confectioners sugar.
Serves perfectly with a big hat and a steeped Earl Grey.

*Jarrahdale pumpkins are beautiful, blue ridged heirlooms which originated from Australia. Terrific for baking, they have a velvety texture with a mild sweetness and a vibrant orange flesh. Of course other unseasoned pumpkin purées may be substituted if one can’t be found.

On a recent trip to the country side, it was easy to absorb the surroundings and be thankful for what we have. The warm autumn days have brought with it a tremendous bounty.

While on the road, we were fortunate to experience one of the more remarkable pumpkin patches of recent memory. Flooded by the sea of orange, we washed up by the barn only to be further delighted by the classy heirloom varieties our hosts, the Nauman’s, had so knowledgeably grown over the past 100 days or so.

Beautiful and rarely seen French and Italian heirloom pumpkins soon filled my cart once only destined to carry orange carvers. Pink, red, blue and green classics, fit for a princess’s coach were on their way into my life to nobly, and tastily end theirs.

During the purchase of my great pumpkins, I naturally dreamed of creamy, spiced pies but thoughts shift creatively with vegan visitors and Thanksgiving at your doorstep.

Cracking into my vibrant Rouge Vif D’Etampe, I couldn’t help but imagine it’s outcome. This stunning, old French heirloom is also known as Cinderella’s Carriage, as it was used as the artist’s model in the Disney classic. It’s lovely, dense, creamy orange interior yielded about 5 cups of puréed intention. Ideal for baking, the Rouge Vif is smooth and easy to relieve of any excess liquid. This pumpkin easily puts any Holiday can of pie to shame and is well worth the small, extra effort.

SAVORY PUMPKIN TART

1 Shallot, minced
2 Cloves of Garlic, minced
1 Tablespoon Olive Oil
1 1/2 Cups Rouge Vif d’Etampes Pumpkin, cooked and strained
3/4 teaspoon Salt
1 1/2 teaspoons Fresh Rosemary, finely chopped
1/2 teaspoon Dried Sage
1/2 teaspoon Dried Thyme
1/8 teaspoon Freshly Cracked Black Pepper
1/2 Package Firm SILKEN Tofu
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Arrowroot Powder

Divide, seed and peel the pumpkin. Cut it into approximately 2″ cubes.
Steam until tender or place the pumpkin into a pressure cooker with a small amount of water and cook for 5 – 7 minutes.
Drain the pumpkin and place it into a mesh sieve. Stir to “purée” and leave it to sit, releasing as much water as possible.
Preheat the oven to 350ºF.
Heat the oil in a sauté pan.
Mince the shallots and garlic. Sauté until softened.
In a food processor, combine the pumpkin, tofu, shallots and garlic.
Finely chop the rosemary and add it and the other spices along with the salt, pepper and lemon juice to the pumpkin mixture.
Once the spices are well combined add the arrowroot powder; pulse to combine.
Spread evenly over prepared crust and bake for 30 minutes.

OLIVE OIL TART CRUST (Gluten Free)

1 Cup (Cranberry) Bean Flour
1/2 Cup Soy Flour
1/2 Cup Extra Virgin Olive Oil, Frozen
1/2 teaspoon Salt
1/4 Cup Ice Water

Freeze pre-measured olive oil in a small bowl.
Measure flours into the bowl of a food processor, pulsing to sift.
Add the salt and frozen olive oil.
Combine until mixture resembles coarse crumbs.
With the motor running, add the water 1 tablespoon at a time.
Stop once about half of the water has been added to begin checking the consistency of the dough by pinching the crumbs. The dough should hold together but not be sticky.
Add the remaining water as necessary.
Bring the dough together into a ball, then flatten it into a disk.
Wrap in cling film and refrigerate for a minimum of 15 minutes.
Preheat the oven to 350ºF.
Roll the chilled dough 1/8″ thick to fit a 10″ tart pan.
Fit the dough in the pan and dock the dough with a fork.
Line the dough with a circle of parchment.
Add dried beans or pastry weights.
Blind bake for 12 minutes and allow to cool in the oven slightly before removing.

After a meal last week, I thought about some of my recipes on the site.
You see, my sister in law, along with being vegan, suffers from Celiac Disease which is a gluten intolerance restricting her diet of all wheat, rye and barley products.
No meat, no dairy and no bread. Poor girl.

To her, wheat shows it’s ugly head often. It’s in so much more that the mere loaf of bread – it’s in cakes, pastries, muffins, most veggie burgers, hot dogs and soy sauce.

This was the problem I feared when I first met with my vegan cooking challenge. I’ve gone on about creating a satisfying meal for my guests. I have to admit I feel just awful when I see her eating only hummus or grilled vegetables then skipping dessert, all while we’re all slathering our freshly toasted buns with bar-b-qed goodies.

It’s not the full meal, but here’s a little more than a popsicle for your next dessert; a gluten free, no bake raspberry tart. Happy early birthday, my dear. I hope you like it.

RASPBERRY TART

You will need about 2 Pints (3-4 cups) of fresh raspberries for the final topping.

CRUST

1/3 Cup Almonds
1/2 Cup Oatmeal
1/4 Cup Brown Sugar
1/4 Cup Margarine
1/8 teaspoon Salt (pinch)
1/4 teaspoon cinnamon
1/2 teaspoon vanilla

In a saucepan, melt the margarine. Add the vanilla and brown sugar; mix well.
Simmer over a medium heat and allow to simmer for 2 -3 minutes.
In a food processor, combine the almonds and half of the oats, until well ground.
Add the remaining oatmeal, cinnamon and salt; pulsing to combine.
Empty the dry mixture into a medium sized bowl and pour over the hot syrup.
Once the crust mixture is well combined, transfer to an 8 inch tart pan.
Spread out and evenly press the mixture along the bottom and up the sides of the pan.
Chill to set, about 20 minutes or just while you prepare the filling.

TOFU CREAM

1/2 Package Soft Silken Tofu
1 teaspoon Lemon Juice
1 1/2 teaspoons Vanilla Extract
4 Tablespoons Confectioners Sugar
1 1/2 Tablespoons Arrowroot Powder
2 Tablespoons Soy Milk

Combine tofu and sugar in a food processor and process until smooth.
With the machine running, add the arrowroot, soy milk, lemon juice and vanilla through the feeder cap.
Taste and adjust vanilla and soy milk for flavour and consistency, if necessary.

Pour into the waiting crust and return it to the refrigerator.

CHOCOLATE GANACHE

1/2 Cup Chocolate Pieces, vegan
1 Tablespoon Margarine
2 Tablespoons Soy Milk

Melt the chocolate pieces in a double boiler or in a heat safe bowl fitted over a pan of simmering water.
Stir in the margarine.
Whisk in the milk to combining until smooth.
Pour over chilling tart.

Top with raspberries and dust with confectioners sugar, if desired.
Chill until ready to serve.

EGGLESS ASPARAGUS QUICHE

1 Package, Firm Silken Tofu
2 Tablespoons Arrowroot Powder
1/2 teaspoon Turmeric Powder
1 Tablespoon Nutritional Yeast Flakes
1 1/2 teaspoons Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Thyme, dried (or a good sprig of fresh, chopped)
1/2 teaspoon Salt
1/4 teaspoon Freshly Ground Black Pepper
Zest of 1/2 Lemon (about 1 Tbsp)

1 Pre-made Pastry Shell, Tenderflake (I know, not me, but they’re such a time saver.)

Preheat the oven to 400ºF.
Bake the pastry shell for about 10 – 15 minutes or until the crust is firm and light golden. Set it aside to cool. Reduce the oven temperature to 350º.
Snap the ends and blanch the asparagus in boiling water for about 2 – 3 minutes or until bright green. Rinse in cold water, then trim tips to 3″ and reserve. Trim the ends to 1/2″ pieces.
Drain the tofu and add it to the bowl of a food processor. Blend it to a smooth consistency.
Add the nutritional yeast flakes, salt, pepper and spices, mixing well to incorporate everything.
With the motor running, sprinkle the arrowroot powder through the feed tube, combining well but not over mixing.
Finish with the lemon zest and stir in the 1/2″ asparagus pieces.
Pour the mixture into the prepared pastry shell and top with the reserved asparagus tips.
Bake uncovered at 350º until set, about 20 -25 minutes.

Great warm or chilled.
Serve with a salad.