Berry and Coconut Bakewell Tarts and the Daring Bakers

The summer months always seem to fly by much faster than the rest of the year. Having my little boy off from school and trying to keep him busy is always a full time job. Daily trips to the pool or story time at the library are the activities occupying most of my time these days and I like it like that. I remember as I child how I always looked forward to the month of August when my parents took a month off and we spent the entire time camping.

All this to tell you that I am not baking as much lately, but I had to make time for this month’s Daring Bakers challenge which are these delicious Bakewell tarts that I brought with me to a dinner that some friends were hosting.

I took advantage of the great looking berries we found at the market this week, made a blueberry compote to go inside the tarts and topped that with coconut frangipane and fresh berries. The lukewarm tarts just melt in your mouth. Perfect.

Hope you are enjoying the summer and have a great weekend!

And the mandatory words…. 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.

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

Blueberry Compote

200 grams fresh blueberries
100 grams sugar
1 vanilla bean, split and seeded
pinch of chinese five spice

Place the blueberries, sugar, vanilla bean and spices in a medium saucepan and cook until blueberries pop pen and the compote starts to thicken, about 10-13 minutes. Let it cool before filling the tarts.

Coconut Frangipane

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) dark rum
60g (4.5oz) ground almonds or almond meal
65g shredded coconut, unsweetened
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 dark rum and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts, coconut 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. If it’s overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. 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 compote 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 poofy and brownish. Remove from oven and strew flaked almonds 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, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.


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74 Responses to “Berry and Coconut Bakewell Tarts and the Daring Bakers”

  1. Just lovely. Glad you are enjoying your summer.

  2. these look so nice! I love the addition of the coconut, yummy that compote is awesome

  3. Que bonitas Aran! Perfectas para el Verano! Me gusta mucho franjipan de coco!

  4. isa says:

    Magnifique présentation! Excellente idée que d’utiliser la noix de coco dans la frangipane. Cela doit être absolument délicieux!

  5. Cheri says:

    Mmm… blueberries and coconut.. simply divine! And, the berries are absolutely gorgeous. I think if I make this again I will give this version a try.

  6. Wow, very “girly” styling but the cakes are wonderfully presented and shot. Together with Tartelette you’re making me consider if to make some cakes again :(

  7. Sara says:

    This looks amazing! I love the addition of coconut…sounds so delicious!!!

  8. SK says:

    i always walk past the fruit tarts they have at whole foods… but these look scrumptious!

  9. Sylvia says:

    I really love your presentations.You are a such remarkable artist in full meaning of the word and person as well. My grand ma is fine, my mom tell me today. Thanks

  10. andaoana says:

    I am addicted to berries and you have such a wonderful way of making anyone crave for them.

  11. A great flavor combo! Your tartlets are so pretty and your pictures are really wonderful!

    Cheers,

    Rosa

  12. Y says:

    Camping for a whole month! I can’t imagine my parents ever doing that :) Glad to hear the Summer is filled with so much fun and activity for you – especially when you have delicious tarts like those to keep you company too.

  13. going to the pool was the best!!
    your tarts are so beautiful…coconut and berries–yum! love those high-sided tart rings.

  14. These tarts looks so summery…very pretty!

  15. my favorite tarts ever. I call it birthday cake. can they be shipped:)

  16. Vera says:

    I love everything coconut! Beautiful tarts, Aran!

  17. jillian says:

    So pretty and adding coconut was the perfect touch!

  18. Sugar Chef says:

    You’re tarts look so fresh and lucious. I enjoyed mine warm too. Great idea to use the coconut.

  19. Lauren says:

    Beautiful tarts =D. I love the flavour combo you used – Yum!

  20. April says:

    I was wondering what twist you would put on the tarts and this sounds great! My husband loves coconut so I may need to try to make it again with that addition. And as always, they look beautiful!

  21. Susan @ SGCC says:

    Ah! I came so close to adding coconut to my frangipane too, but I was afraid I’d mess it up. Oh well, I’m glad someone tried it.

    Your tarts look like the epitome of Summertime! So beautiful!

  22. Ria says:

    Aran,I love your baby! Awww he is so cute! And I must say your baby tarts look real cute! As always I loved the clicks!! :)

  23. lisamichele says:

    Those tartelettes and phoos are gorgeous, but everything you make is phenomenal! Love the addition of the coconut, among 5000 other things I love about them! :)

  24. anna says:

    Those look scrumptious! Sooo pretty.

  25. Love how you present the best of every season. Your blog is a celebration of all things good Aran…food, places, people, photography! Your lad is growing up fast. He’s a handsome kid!I used an earlier frangipane recipe of yours for my challenge & it was brilliant. Thank you!

  26. Tartelette says:

    Love the combo with the coconut! Got your email but we were out dog sitting until now.
    Jon does have that air of mischief in his eyes!

  27. Audax says:

    Coconut frangipane and the mixed berries on top are to die for. These are some of the MOST delish looking photos I have seen your are a master photographer and I just love the pix of the small boy. You are an inspiration to us all. Wonderful and Bravo and kudos to you for this EXCELLENT posting.

  28. Juliana says:

    Beautiful! They look just like the summer I’m longing for.

  29. Alicia says:

    Well the notion of warm tartlets just sealed the deal for me.
    Hope all is well & you’re finding time for yourself. I made amama’s peach creme caramel & it was so lovely. Gratitude for giving me the chance to share her pastry genius.

  30. sweetakery says:

    oh wow!! just love your the fresh berries on top with your tart and your presentations is great! great work!

  31. cindy* says:

    yum! those berries are irresistible. i haven’t gone camping for a few summers now, but next month we are and on the beach too! so glad to hear that you are enjoying your summer aran. your photos are looking so fresh!

  32. Serena says:

    If I hadn’t used all of the coconut for some coconut cookies and put the last of the blackberries and fraises des bois in a fruit salad *yesterday*, I would’ve make this. Ah well, next time.

    It looks so yummy, Aran. The photos are gorgeous as usual. Thanks for sharing!

  33. Hilary says:

    Now THAT is a bakewell tart. Just stunning. I love the addition of coconut to the frangipane – almonds and coconut go so well together.

  34. Junglefrog says:

    Beautiful photos of an equally beautiful bakewell tart! Great job!

  35. El says:

    These look delicious. I can’t wait to try the recipe. Thanks.

  36. Claire says:

    These look delicious and the photos as beautiful as ever!

  37. sinnlighet says:

    Your blog is soo cute & nice & soooo tasty!!

    0Regards from Agneta in Sweden

  38. Fantastic idea for all of those gorgeous fruits! This really was a great recipe and yours looks divine, as always!

  39. Kim says:

    I have been eyeing these tarts all morning, so many wonderful combinations. Being a huge fan of coconut, I am going to try your version. Lovely photos, they really capture a spirit of summer fun.

  40. Christy says:

    Your berry compote sounds amazing…likewise, I would have to wait until December to get the next crop of berries too, but I now have a greater appreciation for seasonal produce, thanks to food blogs such as yours!! Oh…what will I give to spend all summer wither at the pool or at the public library!! I’ve never even camped before, just so you know…

    Your tarts look grogeous too, as always!!

  41. Jen Yu says:

    Your son is very sweet :) Love the piles of berries on your adorable little tarts. Beautiful as ever!

  42. Sunshinemom says:

    I knew yours would be the same recipe and still look different! Lovely as always!

  43. danamccauley says:

    Lovely as usual! Hope you have a great summer hanging out with your little guy -he’s adorable!

  44. Madam Chow says:

    Soooooo cute, and the tarts aren’t bad either!

  45. Maybe says:

    Tes photos sont sublimes, comme toujours ! J’aime beaucoup ton interprétation de cette Bakewell tart avec ces beaux fruits ! Malgré le fait que tu passes moins de temps à cuisiner, tu nous propose encore une merveille, j’adore :o)

  46. jasmine says:

    Beautiful photos–love the fresh berries on top.

    Thanks for participating.
    j

  47. Ivana says:

    Espectacular como siempre!!!
    Besitos

  48. Jamie says:

    Really beautiful little tartlets! And that son of yours is so sweet!

  49. MeetaK says:

    i love coconut anything and this is pure genius! lovely looking tarts aran! enjoy the summer with your precious one!

  50. morgana says:

    Qué belleza de tartitas, son preciosas. Y tan frescas con las frutillas… El fragipane de coco no lo probé, a ver si tengo tiempo para intentarlo, a mí me ha enamorado el de avellanas, me vuelve loca. Mmmmmm. De qué buena gana me comía ahora uno de esos pastelitos con frambuesas, arándanos, moras…

  51. Love it! Berries are just the perfect representation of summer =)
    Lovely photos as always

  52. Yours are positively the prettiest looking tarts I’ve seen. I’m sure they tasted awesome too :)

  53. Inés says:

    Zein polite Atran. Koloreak, oso gozoa da dena, zure tartaletak, umetxoa…argazkiak beti bezain finak. Milesker!

  54. THey are beautiful! Love the bunch of berries on top!

  55. Aparna says:

    They’re gorgeous Aran. Truly a reminder of summeritme.

  56. Marta says:

    Gorgeous rendition like always Aran!
    Having the kids at home surely cuts into cooking/baking time! I hear you!

  57. Your photographs are beautiful. I have enjoyed them this morning!

    ~Laura

  58. Sunshine says:

    Ahaha! Douglas Adams reference! Always awesome. These look so yummy too.

  59. beautiful as always! I love the high sides your tartlets always have! :)

  60. Thanks, this looks amazing.

  61. PheMom says:

    Summer really does get so busy, doesn’t it! Your tarts look perfect!

    Question, when you have a chance – where do you get your pastry rings? I have been looking for a while, but haven’t been sure what to go for.

    Thanks!

  62. Aran says:

    Holly- Busy summer indeed! I got the rings at Sur La Table but they sell them at many baking supply stores like jbprince.com or bakedeco.com. Good luck!

  63. Coconut frangipane? I’m definitely intrigued… Your tarts are gorgeous, so I’m glad you took time out of your busy summer – sounds like you’re having fun!

  64. culinography says:

    These are *so* lovely, Aran! Beautifully done!

  65. Jo says:

    The tarts look absolutely, absolutely gorgeous – in fact too good to be eaten. Love the jam and frangipane flavours.

  66. berry and coconut sounds delightful. Your photos are stunning as always. Love that flower paper underneath the tarts. Gorgeous. Have you put the skills and knowledge from the food photography seminar to use? I can’t think of how your photos can improve.. they are perfect as it is

  67. gorgeous photos lovely lady!

  68. Laura says:

    Stunning pictures,and I love the flavor combination.

  69. I love your pictures and your food it`s very Inspiring.

    Check out my blogg

  70. Hola Aran,

    Soy seguidora de tu blog, me encantan tus fotos y poco a poco me he ido interesando mas por la fotografia. Me gustaria saber que camara usas tu, estoy por comprar una y tengo q decidir entre la Nikon coolpix L100 y una canon Sx10is me ayudaria mucho tu opinion.

    Gracias,
    Tania L.

  71. fruits this fresh and dessert this tastey would definetly make my summer!

  72. Alice says:

    I used your recipe this weekend and came out super DELICIOUS!!! I loved the addition of the coconuts!

  73. Melvin says:

    All in the post looks delicious…
    these are beautiful…

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    Melvin
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