Don’t think I can’t see you rolling your eyes there. Another cherry item? Yes but you see, I am besotted by cherries – the black or the sour kind and when I had to select a jam to use in the Bakewell tart for this month’s Daring Bakers challenge I chose to make a Cherry Jam. Of course you might say smirkingly.
Of course you could use any flavour jam. I had intended to make a Wild Hibiscus jam but when I enquired and found it at $80 a kilo I realised that it was price prohibitive. So I tried to modify it by replacing the almond flavour with a rose water in both the pastry and the frangipane which is essentially an almond, egg, butter and sugar mix. The smell of this baking was wonderful. Tastewise, I am not a huge frangipane lover finding it a touch dry so I didn’t love this as much as others did. However, for the recipients, it was soon eaten in record time.
As I speak best through baking I decided to bake this for the nurses and doctors at Manly Hospital who looked after my husband so well on his recent stay. I figured renaming the Bakewell tart as Getwell tart was appropriate. Because I knew you’d like to see a cross section slice, I knew I couldn’t cut one slice out and then give to them so I sliced the whole thing up.
While we’re on the subject of hospitals, the night my husband went in, I was supposed to attend the launch of Table4Ten, a charity dinner held simultaneously across 50 of Sydney’s best restaurants in aid of the Prostate Cancer Foundation. It will be held at 7pm on the 22nd of September 2009 and the lineup of restaurants includes ARIA, Astral, Australian Museum, Bécasse, Beppi’s, Bilson’s, Bistro Moncur, Bistro Ortolan, Buon Ricordo, Buzo, Cafe Sydney, Catalina, Cato’s Fine Foods, China Doll, Cooking for Blokes, Essence, Flying Fish, Fort Denison, Forty-One Restaurant, Four in Hand, Grand National, Guillaume @ Bennelong, Light Brigade, L’incontro, Longrain, Machiavelli, Marque, Mezzaluna, Otto Ristorante, Quay, Restaurant Associates, Rockpool, Sean‘s Kitchen, Steel Bar & Grill, Summit Restaurant, Tetsuya’s, The Beresford Hotel, The Pier, TOKO Restaurant & Bar, Verandah, Wildfire and more.
Each lucky diner will be served a special menu including beverages and the most exciting part apart from the food? The after party at the end at a top secret location for all 500 guests to celebrate together. Tickets are $195 per head (with the option of an additional voluntary tax deductible donation of $55). See the Table4ten website for details.
So tell me Dear Reader, which charity is your favourite and why?
Bakewell … er Getwell Tart
Makes one 23cm (9” tart)
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges-I used a 10 inch pan without any problems), rolling pin
One quantity sweet shortcrust pastry (recipe follows)
Bench flour
250ml (1cup (8 US fl. oz)) cherry jam or curd, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds
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 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 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.
When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.
Sweet shortcrust pastry
Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film
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) rosewater 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 rosewater 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
Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula
125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) rosewater 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 rosewater 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.
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.
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76 Comments | Add your own
Your tart is gorgeous! I made a cherry jam, too. I like the idea of pairing cherry and rose together – need to try it sometime! What a nice way to say thanks to the people at the hospital. Hope your husband’s doing better!
Wow you are fast sweetie! Mine’s just coming out of the oven
Yours looks so sweet and divine – the best I’ve seen. And yes I am noticing a slight trend towards cherries lately. xx
I support the MS research foundation and the Breast cancer foundation as I have relatives and friends with those diseases.
One day they’ll find a cure so it’s well worth donating.
Wow, that’s absolutely gorgeous! I’m a sucker for sour cherries as well, they’re just delicious. As for charities, I tend to go with Heifer International, because of how sustainable and self-replicating it is. One purchase does a whole lot of good for a lot of people.
Your Bakewell Tart looks beautiful! I love your choice of flavorings…
Mine will be posted in a few hours (6 or more).
Cheers,
Rosa
The tart looks so lovely with the rose petals!
This tart is gorgeous! Stunning! And as I am a cherry freak as well and not too frangipane either, your changes are perfect! Wow it takes my breath away. Now I’d love to try it! And get well to hubby, although I missed what happened!
The tart looks very good. Love the elegant touch of roses.
Beautiful tart with the roses! The cherry jam sounds delicious. I’m having a thing for cherries right now and just bought more today.
Your tart is lovely. It looks absolutely delicious.
this looks so so good! yummy. I love cherry and almond. so good
That is beyond gorgeous.
Wow, it’s so pretty and PERFECT! I struggled with making this original in both taste and presentation, but you come up trumps each time!
Lorraine this is one of the prettiest pies I have ever seen! And being a nurse myself, I know that this will be hugely appreciated by the nurses in the hospital! Good on you and all the best with your husband’s full recovery.
That tart looks gorgeous and your handy work makes it look like something that came out of a french patisserie!
I think the cherry jam would have gone very well in this tart. It’s lovely that you gave it to the nurses and doctors too.
I can never get enough of cherries and cherry recipes, so I’m not rolling my eyes! Love your decoration with the small dried roses, so elegant! Hope your husband is feeling fine now!
Wow the tart looks so beautiful! (not that is at all surprising coming from you
) It sounds so different, too!
Did you get to T4T launch? I hope it went well!
Incidently, I accidently out rosewater essence in my frangipane instead of almond… I need to read the bottles more clearly
yumyum yum! In fact I just had a slice of a cherry tart yesterday from one of my fav bakeries
I might just try this recipe next time 
As for my favourite charity, it would have to be Lifeline Harbour to Hawkesbury http://lifeline-h2h.org.au/. As I was working with them for 2 years I have seen just how much their services are really needed when I meet clients face to face. So many people think that people on the North Shore are doing fine when it is not the case. Without their well known 24 hr telephone counselling so many people Australia wide would feel they have no where to turn to but death at times. Not to mention their face to face personal and financial counselling and emergency relief service. I wish to go back and work there again someday… The people there really have a heart of gold for those in need. My heart goes out to those especially in domestic violence, mental health, and financial situations.
That looks entirely do-able! Frangipane I find is something I have to be in the mood for – and it’s usually a spring thing for me (don’t ask me why!!?) I made a cherry cake this week too – doesn’t it seem odd that the imported cherries out of season are cheaper than the local cherries in season? Made me feel “dirty” for using them LMAO! But hey, didn’t feel bad eating the end result!
I have a few jams to choose from that I’ve made so yes, I’ll give this a whirl!!
Is your hubby still in hospital?
The dinner looks great too – I might save up for that one!
Another amazing challenge! Simply gorgeous. How sweet of you to take it to the hospital. I hope your husband is doing well.
My favorite charity is The Make A Wish Foundation. I worked there for several years.
Im soooooo baking this gorgeous tart for my girlfriend who just had the most magnificent birth! A little boy.
Delightful and fascinating tart…I’m always impressed with your beautiful photos!! Sent to twitter also!
Just entered in your survey too
Have a great weekend!
All the best,
Gera
Say “rose” and I’m yours (and that is true for cherry, too)!
Beautiful cake!
Roses, cherries, and almonds are another unbeatable mix of flavors. And I like the name “Getwell” tart; suits it better than the original name.
I used to help out with cause-groups for battered women when I was in college and I still write pieces on the subject from time to time.
Rose and Cherry… So Lovely
My fav charity is the Leukemia Foundation; The one that does the Daffodil Day. My cousin had Leukemia about 5 years ago, luckily he is now in remission.
picture perfect!
lovely work
x
This is JUST BEAUTIFUL! I love your pictures and the sugar topping makes it look so much more appealing. Right now I’d have to say my favorite charity is the children’s hospital in our state…it’s the only one, so it’s really important for our kiddos. I get to start my pediatric training there on Wednesday.
Wild hibiscus jam sounds tempting, but this tart still hits the spot. I love that you decorated it with the roses on top.
Just gorgeous Lorraine. Of course I rolled my eyes up, but in envy! I love cherry anything too & you’ve done beautifully here! WOW!!
This is such a pretty tart! I always love cherries and I get this really delicious cherry jam at my store that I can use to make this recipe! Yum!
Wow, your tart looks just beautiful. I love that shot with all of the slices, so graphic! Great job.
Ahh the tart looks beautiful! And such a nice of you to bake it for nurses and doctors! I should’ve hung around in the hospital with a white gown on to get a slice lol
Hope he’ll fully recover soon!
How beautiful Lorrane! The tiny rosebuds on top are just perfect. A delightful gift for the doctors and nurses. Hard to choose a favourite charity – perhaps the Brotherhood of St Laurence, who used to provide clothing charity bins at my old work and where a friend of mine now works.
No eye rolling here, the cherry jam looks gorgeous. The whole tart does, I love the rosebud decoration, it makes it a standout
I get besotted with certain ingredients too, just gone through a banana phase, moving on to rhubarb!
Getwell tart that’s a nice touch and as always beautiful pixs. Love visiting your blog. And the rosebuds are superb. Everything looks so cute and perfect. Cheers from Audax in Chatswood.
I don’t think you can ever have enough cherries. I almost selected those myself, but my boy wanted blackberry. Glad to hear your husband is doing better. Lovely gift for the people looking after him. My favourite charity? Leukaemia Foundation. Sadly because I lost my dad to Leukaemia 13 years ago.
That is so sweet of you to bake for the crew at the hospital.
As for charities – I love animal charities. Currently I give to the WWF and WSPA and The Lost Dogs Home here in melbourne. Though I have heard some unsavoury things about their practices which has really shocked me and I’m not sure if I should be supporting them anymore.
The reason I give to animal charities is because the animals have no voice to stand up for themselves and yet we humans have created all their problems.
The only rolling of my eyes was from looking at your pretty tart.
I ws looking forward to seeing this.
OMG, that is on beautiful tart, and I love the little rosebuds on top. You’re an artist, Lorraine, and like I’ve said before, I would love to taste your creations one day! I know they’re simply divine!
Too bad about the prohibitive cost of the hibiscus. I would’ve loved to see you make that. However, cherry is one of my fav flavours for this kind of tart, and I love that you’ve called it a Getwell Tart.. very appropriate!
Your tart looks so perfect! I am in awe, it just looks so refined. I am sure the nurses loved and appreciated it. I think baking or cooking for someone is one of the kindest possible gesture.
i didn’t realise jam could cost up to $80/kilo! must be one really tasty jam which i woudn’t mind trying
as usual, your baking looks delicious!
That looks absolutely perfect! I love the color of the jam with the paleness of the tart too – lovely photographs.
Absolutely gorgeous! And the layers look so even. I too love cherries.
Your cherry and rose bakewell tart looks really well indeed. I love cherry flavor and I’m sure the roses added a nice sweet smell. Gorgeous photos as well. Kudos!
Amazing !! Those pics are just fantastic and those rosebuds are awesome !!
Great tart, it looks so elegant! Like it came out of a high tea photo shoot!
I don’t roll my eyes are more cherry recipes, keep them coming, the season’s short!
Cherry and rose sounds wonderful! I really love the presentation of your tart with the powdered sugar and roses… it looks lovely!
Your tart is so lovely! That’s too bad about the hibiscus, it sounds like it would have been wonderful in this. Your cherry jam looks fantastic and I just love the little rosebuds on top! Wonderful job!
wow!! this tatrt sound amazing and lovely pics already craving for it. perfect for the summer.
Gorgeous! and you can never have too many cherry desserts!
i wasn’t rolling my eyes at your cherry usage, i was drooling. if anything, my eyes were rolling back into the sockets just imagining how tasty this must be. nice work!
Nothing can be prettier than a rose:-) what a wonderful way to do the DB.. my goodness the pictures are all so pretty & they are speaking:-)the sliced top view is a work of art!
I LOVE the roses on the tart, it’s very much your style.
And don’t apologise for the cherry recipes, I love anything berry-ish! x
That’s very sweet of you to make a present for the people at the hospital. I love sour cherries, so I think they’re a great choice. The rosebuds are cute too!
Picture perfect Lorraine and I bet it tastes pretty good too. I try to spread the love and give to different charities but the kid’s ones really tug at the old heart strings. This is totally unrelated but I am curious re: cupcakes on your home page, did you buy or make them, as I drool everytime I see them
?
Yum! Your tart looks wonderful =D. I love the name Getwell! I hope your husband is doing better now =D.
This looks absolutely divine! The powdered sugar is a great addition and it sounds great with the cherry jam!
So very thoughtful of you to bake this for the hospital staff! I bet it disappeared in a flash
I hope your hubby is well on the road to recovery!
Your bakewell tart looks absolutely delicious and love the way you had done the presentation.
Hi anna-Thankyou so much! Hehe great minds think alike
Thankyou so much, he is doing much better.
Hi Karen-I was late wiht this one! I usually like to do it earlier but I’ve had a strange week! Thankyou so much darling, you are too kind! Haha yep that’s me, cherry addict! xxx
Hi Christie-I remember doing the MS readathon every year! It’s a greta charity and breast cancer is of course a very worthy cause to support.
Hi Caitlin-Thankyou so much!
Ahh interesting, I’ve never heard of that charity but thankyou for letting us know
about it! They sound like they do great work
Hi Rosa-Thankyou so much!
Hi pigpigscorner-Why thankyou!
Hi Jamie-Aww shucks thankyou! You are too kind! Thankyou so much for the well wishes too
Hi The Purple Foodie-Thankyou so much!
Hi lisa-Thanks so much
Oh very cool! Yes I can’t stop buying/eating them 
Hi Bethie-Thankyou very much!
Hi snooky doodle-Hehe why thankyou!
Hi Blond Duck-Aww thanks Duckie!
Hi Angela-I struggled too but it came to me at the 11th hour! Yours looks wonderful!
Hi Trisha-Aww thankyou!
I didn’t realise that it was an unusual occurence but they were so excited I got so excited in turn 
Thankyou so much!
Hi Maria-Thanks so much! Aww that is so flattering!
Hi Anita-Thankyou so much! I thought it was the least I could do as they looked after him so well
Hi clumbsycookie-Oooh cool!
Thankyou! I love using those 
Thanks so much Rita 
Hi Sarah-Thanks so much! Aww you are too sweet
I didn’t make it unfortunately but it sounded like lots of fun! Hehe yes all the bottles look so similar don’t they?
Hi Carolyn-Oh very cool! I agree, Lifeline is a wonderful charity. My mother in law volunteers there and it really
plays such an essential role!
Hi Liss-It is really simple! And the pastry is really very easy and doesn’t shrink or anything like that
Hehe I
I picked him up from hospital on Thursday and he’s at home on an infuser at the moment for another week 
know, it’s hard when the imported version is just there and it’s cheaper!
Hi Barbara-Thankyou! Yours looks so delicious too
Thanks, he is getting better 
Ahh yes Make a Wish is a fantastic charity!
Hi poppyseed capers-Ooh great idea and congratulations to her! What a great friend you are!
Hi Gera-Aww thanks so much Gera! You’re always so generous with your Retweets and links! Thanks too for entering in
the survey
Thanks, you too! 
Hi LegalAlien-Hehe thankyou so much!
Hi Midge-Hehe yes it can aid in getting well I’m sure!
That is a cause that I really get behind. It’s one of those causes that I’ve always felt closest to.
Hi Tara-Thankyou!
Oh that’s wonderful news to hear that he is in remission and heatening to know that your support of it contributed to the research for that 
Hi Iron Chef Shellie-Thanks so much!
x
Hi Claire-Thankyou so much! Ahh yes definitely important to support that especially if it’s the only children’s hospital! That’s wonderful and it is such important work
Hi Sophia -I know, I wish I could have done it but ah well! Thanks so much!
Hi deeba -Haha ok well that sort of eye rolling is entirely permissable
Thankyou!
Hi 5 Star Foodie-Thankyou so much! Ahh yes a good cherry jam is definitely a thing of beauty and lust
Hi Blondie -Thankyou so much! You are too kind
Hi Yas -Thanks! They look after hubby so well
hehe I would have definitely saved you a slice! 
Thankyou!
Hi Cakelaw-Thankyou so much! Ahh yes that’s a very worhtwhile charity. It’s hard to pick one as there are so many in need
Hi Steph-Hehe thankyou! ooh rhubarb is a great one now that we’re in the throes of Winter!
Hi Audax Artifex-Thanks so much! Aww you are so sweet and I didn’t realise you were in Chatswood!
Hi Julia-Hehe I hope not although I’ll probably come close!
Oh I’m so sorry to hear that Julia 
Hi Esz -Thanks, they really looked after him so well
Charities can often be controversial. I stopped supporting some when I learnt a bit more about them. A shame as you always have this image about how benevolent they are but often they’re run ruthlessly 
I agree, animals really have no voice otherwise!
Hi Aparna -Hehe aww thankyou Aparna, you are too sweet!
Hi Lisa-Thankyou so much! Oh right back at you! Your tart was SO stunning!
Hi Y-Yeah it was a real shame, I would have loved to have done that too! Hehe I had Elaine from Seinfeld in my head singing “Get well get well soon we want you to get well”
Hi Frenchie-Aww thankyou! What a lovely thing to say!
I often falter when trying to express gratitude eloquently
so I hoped I did it in baked goods
Hi Panda-It was just the ingredients for it. I don’t know if anyone would make it at that cost!
Thankyou!
Hi Arundathi-THankyou so much!
Hi Olga-Hehe thanks, it was a bit bumpy with the whole cherries but I’m addicted to whole fruit jam
Hi Singing Horse-Thankyou! That’s such a lovely thing of you to say!
Hi Dips-Thanks so much!
Hi Marta-Thankyou so much! Wow, what a compliment!
Hi Elissa-Thankyou! I love using flowers as decorations
Hi lisa-Thankyou! Yes I was really excited about it and then I found out the price
Thankyou!
Hi nora-Thanks so much!
Hi Jillian-Haha I hope not! Although i think I come close
Hi grace-Haha ok that’s good then
Thankyou!
Hi Soma-Thankyou!
What a really lovely thing for you to say! 
Hi Su-yin-Thanks, hehe I think you’re right!
Thankyou so much! x
Hi Arwen-It felt like the least I could do!
Thankyou!
Hi Matilda-Thanks so much! I agree, it’s so hard to choose one. I made those but quite a while ago but they’re all on NQN!
Hi Lauren-Thankyou very much! He is, thanks so much
Hi April-Thanks so much! You are too kind April!
Hi Forager-They were so lovely to him so I really wanted to:) Thanks, he is and he’s a difficult patient at times!
Hi jo-Thankyou so much!
I am absolutely in love with the close-up shot of the center, where the cuts are.
Lovely photographs, and I can never get enough cherries, so no eyes rolling here. I am so saving this recipe to make. Favorite charities, those that help children and battered women.
Beautiful tart with the roses! The cherry jam sounds delicious. Just awesome!
Lovely presentation–yes it’s a dish that pretty much requires you to like almond flavourings, but it sounds as if you had some appreciative diners.
Thanks for participating.
j
your tart looks wonderful. I love the idea of the rose!
this looks beautiful. i’ve got 2kgs of cherries in the freezer and i am definitely *attempting* to making this.
that is absolutely stunning!! love the little dried roses on top. Well done
I could eat cherries every day, this looks delicious, especially with the rose water and almonds! Favorite charity: Heifer International
Hi Jessica-Hehe thankyou! That’s one of my favourite pics too
Hi Kim-Hehe cool! I knew you would understand
Very good choices Kim!
Hi isa-Thankyou so much! : D You are too kind!
Hi jasmine-Thanks so much for hosting it. The pastry was really delicious and buttery
Hi Tammy-Thankyou very much!
Hi holly-Thanks so much!
I bet you’ll do really well with it! 
Hi asti-Thankyou so muc!
Hi art and lemons-Me too!
Thanks so much. Ahh another Heifer International supporter! 
Hi, just had to say your tart looks great!
The cherry and rose jam sounds spectacular,
And I really like your presentation with those cute rose petals
Great job!
Inbal
(also a daring baker)
Hi Inbal-Thankyou so much! Yours looks amazing too!
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