I guess I'm back from my disinterest last month. When I first read the recipe I had no idea how it would come out, texturewise. It's referred to as a pudding but it doesn't seem very pudding like. But then again there were a lot of wet ingredients in the filling so maybe it would be.
The crust recipe makes a lot of crust. I used a 10" tart pan and didn't even have to roll the dough out really thin or anything.
If you've read my blog much you'll notice I'm pretty bad at following recipes. This was especially the case with the crust. I completely wasn't thinking when I put it together. I combined the dry ingredients and then just started dumping the egg yolks and extract on top. At which point I decided to read the recipe and realized I did it wrong. Well I wasn't going to toss what I had so I just stirred it together really well and broke up the clumps formed and hoped for the best. This crust is pretty forgiving. While I could tell it was a little off, it was still decent and edible.
I used some leftover raspberry jam and orange marmalade for the jam.
I tend not to measure things like vanilla and assorted extracts. I just kinda pour and estimate. You can't be off by much with that small amount. I suspect I went a bit heavy with the almond extract since my whole house smelled like it for a couple days afterwards but it tasted good. I was afraid the ground almonds would leave it grainy textured, like some cakes I have made in the past, but they worked out well. It gave it a bit of textural interest rather than just having something like a cake filling.
Reviews were mixed. One of my coworkers actually said it was one of her favorite things that I have made. I thought it was pretty good too. Maybe not the best thing ever but pretty good. Something I could definitely make again. But then there was still some left at the end of the day. Possibly because I put it out with a not-quite-right-tasting-but-much-more-normal-looking cake that I had tried making but oh well.
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.