One semester we had an exchange with Sheffield University, so I got to spend time in the Peak District in Derbyshire. One of the most exciting discoveries was the Bakewell Pudding, which was one of those happy accident recipes you just have to love. Back in the 1800s a cook, instructed to make traditional jam tarts, had failed to mix the eggs and almonds in with the pastry as expected, so instead put them on top over the jam layer. And the rest is history. Whether you have a tart or a pudding version, there are many renditions. I have always made my version with a short crust, not puff pastry, using my favorite jams. In this version I am suggesting a blend of jams along with some dried figs. —Sagegreen
1 1/2 cups
white whole wheat flour (organic King Arthur)
Toss the salt and sugar into the flour in a bowl. Work the cold butter cubes into the flour using a pastry blender. Spoon in one tablespoon of the cold wine and work that in. Add another. If needed add a little more until the crust comes together. Form a ball and refrigerate for at least 30 minutes.
Roll out the chilled dough to about 1/8 of an inch in thickness. Line a 9 inch flan pan. Trim the excess off around the rim.
Spread an even layer of fig jam on top of the crust. Smear a layer of apricot jam right over that. Arrange a layer of the figs right on top. Store the pan in the fridge.
Cream the butter until it is soft and, well, wimpy. Shoot in the sugar and whip that into the butter. Crack in one egg at a time, whisking each one into the mix. Stir in the almond essence. Then blend in the ground almonds and flour.
Spoon the almond egg mix on the top of the figs and jams in chilled flan. Spread out the mix evenly. In the center arrange more of the sliced figs and some slice almonds.
Bake in a 400 degree oven for about 30 minutes until golden brown. Cool. Then serve alongside whipped cream, creme fraiche, marscapone,or ice cream.