A Less Baked-Well Tart

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.

I had just baked an apricot frangipane tart a few days before this month's Daring Bakers' challenge was announced, so I decided I would wait a week or two before baking the Bakewell Tart, as they are quite similar (short crust, fruit, frangipane filling). Well, ya gotta love a deadline, because wait I did, all month...it is now 10:40 a.m. on June 27th (deadline day) and the tart is in the oven. Yes, I have been fairly busy with work, with baking and with doing nothing, but this tart is very quick and simple to make (luckily) and I could easily have whipped it up while watching TV in the evening.

I do love frangipane...both for the name and for the flavor. My boss, Margaret H., at the restaurant, said she thought that Frangipane (said with the most un-French pronunciation that you can muster...Fran-Gee-Pan-ee vs Frahn-Jhi-Pahn) would be a good name for a cat -- I always imagined a big fat orange calico that would casually swat at you as you passed by. For the weekend crowd we used to make little flat knots out of either brioche dough or cinnamon roll dough (I don't remember now which we used, but both would be good) and top them with frangipane before baking. The frangipane we used had a pastry cream base and was quite rich and deelish, I must say.

For the layer of jam in today's Bakewell Tart, I used cranberries that I had in the freezer (50 cents a bag after Thanksgiving, I bought 8 bags...how can you pass up a deal like that?) and some rhubarb that I had left over from something else. Both are quite tart, but I figured that would be okay, as the crust and frangipane could be on the sweet side. And cranberries are so fun to cook -- simmer em til they pop - yeeha.

Okay...so, now fast forward...the tart is out of the oven and the pictures have been taken. Hmmm. Listen to this charming tale of what happens when you wait until the last day to bake a Bakewell Tart and you wanna get the thing out of the oven because you want it to cool so that you can cut it and take a few hastily set-up pictures...here's what happens -- you take it out of the oven a little too soon (against your better judgment) and the frangipane has not fully baked, which you kinda feared when you looked at it so you left it in an extra five minutes but even then it wasn't quite as puffy as you thought it shoulda been but you took it out anyway because you didn't want to wait any longer (and the top was getting kinda dark, kinda) even though you knew, you did, you just knew deep down/in the back of your mind, that it was too soon and, no, it wasn't going to be done. And of course, it wasn't.

Oh well, we'll eat the done parts...

Bakewell Tart
Makes (9” tart)

Sweet shortcrust pastry
225g (8oz) all purpose flour

30g (1oz) sugar

½ tsp salt

110g (4oz) unsalted butter, cold

2 egg yolks

½ tsp almond extract

1-2 Tbsp) cold water
Pulse the flour, sugar and salt in the food processor a few times to combine.

Add the cold, cubed butter to the food processor and pulse a few times until the butter is the size of peas. 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 plastic and refrigerate for at least 30 minutes

Frangipane
125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar

3 eggs

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 pale 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.

After all three are in, add 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.

Assembly:

1. Roll crust to desired size. Fit into tart pan and freeze for approx 15 minutes.

2. Preheat oven to 400.

3. Spoon an even layer of jam (3/4-1 cup) into the chilled tart shell.

4. Top with the frangipane, smoothing the top.

5. Bake 30-40 minutes, until the top is puffy and set.

It's A Girl!

I am not a perfectionist, I'm really not, I'm not...well, at least not for most things, as proven by our rather lax approach to house-keeping, my genuine willingness to wear an unironed shirt, my inability to keep receipts, and the mess that covers my desk most of the time. But once I get an idea in my head, be it a paint color or a theatrical production or a cake design...then I want/need reality to match that image in my brain, which itself is perfection, because who imagines an imperfect idea?

Yes, I know, I know, it might be suggested that I should maybe consider thinking about next time cutting myself a little slack and assume/acknowledge that the picture in my head is what is it - a fantasy, a Platonic ideal, a place to start - and avoid the whole moaning-and-frustration-induced-death-scene that results from the inconvenient insertion of reality into my world. But I know that isn't likely to happen...because sometimes/occasionally it almost gets there...it's true, there have been times when the living/breathing/tactile version almost/nearly matches the imagined/what-if version. But (and this is the jab in the ribs), you know what, regardless of how closely the end-product matches the mental picture, no matter how smoothly the process goes from brain to world, I still pretty much go through the same routine: smooth start/no problems...crisis...moaning/anger...Nik says nice things...frustration and a quick/sharp comment...followed by mutual silence...followed by "it works out in the end".

And The Baby Shower Cake was, I must admit, not God's gift to the world of cakedom, but rather an example of "thank God it worked out in the end." Meaning...it tasted good, it was cute, it didn't collapse, I wasn't embarrassed...but it also means that the fondant ripped, the sides were bumpy, the ribbons were bent, and I had to change some of the decorations to hide the imperfections. Obviously, the fondant in my brain was not torn and bumpy - it was smooth and perfect, like it will be on the next cake.

Oh, and in case anyone is keeping track, I did attend the baby shower, I stayed for the duration (because I had to cut the cake), and I did enjoy it...little tiny hats, little tiny socks, little tiny onesies, little tiny butt wipes (and a butt wipe warmer - I want one of those!)...what's not to enjoy? Nik and I don't have kids - we have dogs who we call our kids. And our dogs are funny, and quirky, and pushy. And I know others might disagree, but our dogs/kids are an example of reality informing/creating my image of what perfect is...in my mind our dogs are perfect! And I have a feeling that if we did have kids (of the human variety), I would think that they were perfect too.

Congratulations, Kristen and Eric!

The bottom (10-inch) tier of the cake was a Poppy Seed Cake with Cream Cheese Frosting and Lemon Bar Filling. The top (7-inch) tier was an Orange White Chocolate Cake with Raspberry Buttercream Filling/Frosting. I had intended to have a little (4-inch) tier on the top...but that was part of perfection that reality revised. The whole thing was covered with rolled fondant

and a garden of foam-flowers on spiral floral wire sprang out of the top and sides of the cake.

Poppy Seed Cake

Milk.............................1 1/3 cup

Vanilla Bean....................1

Vanilla Extract.................1 1/2 tsp

Poppy Seeds...................1 cup

Cake Flour......................3 1/3 cup

Baking Powder.................3 1/2 tsp

Salt..............................1 tsp

Butter............................12 oz

Sugar.............................2 1/2 cups, divided

Egg Whites......................8, room temp

Cream of Tarter................1/4 tsp

1. In a small saucepan, scald the milk. Remove from the heat, add the poppy seeds. Slit the vanilla bean in half and scrape the seeds into the milk, then add the pods. Let mixture cool to room temp.

2. Preheat the oven to 325. Spray 10-inch x 2-inch cake pan with cooking spray, line the bottom with parchment, and flour the pan.

3. Sift the flour, the baking powder, and the salt into a bowl.

4. In the bowl of a mixer, beat butter until light and fluffy. Gradually add 2 cups of the sugar and beat until very light and creamy, about 4 minutes.

5. Add the flour mixture to the butter mixture (3 additions), alternating with the milk/poppy seed mixture (2 additions).

6. In a clean bowl, with the whip attachment, whip the egg whites until frothy, add a pinch of salt and the cream of tarter. When soft peaks form, gradually add the remaining 1/2 sugar and continue to beat until meringue is stiff and shiny.

7. Fold 1/4 of the meringue into the cake batter to lighten. Fold in the remaining batter.

8. Scrape the batter into the prepared pan. Bake 60-70 minutes.

Hot Buttered Love

So after I wrote about those tasty little financiers (masquerading as canneles) a couple of weeks ago, I received alot of feedback about the whole "browned butter" part of the recipe. Well, no, not really alot of feedback, but some...well, ok, so only two people commented that they did not understand about browning butter. But their concern was not lost on me...calm down/deep breath...I unnerstand, it's a logical concern...heat butter to a temperature that is hot enough to brown it and it will melt, right? and how can you brown something that is a liquid? and doesn't butter burn and smoke and smell bad? and you want me to put THAT in a cake batter? Aaargh. Deep breath.

The answers to those reasonable questions are (respectively) (1)Yes, it will melt, (2) Slowly and Carefully, (3) Yes - but not if you refer to Question #2, and (4) Yes, by all means add it to cake batter. Mmmm. Read on, oh brave and logical ones...

Butter is fat (and so are we if we eat too much of it), but it isn't only fat (and neither are we, regardless of how much we eat, or how fat we feel, or how tight our new pants fit, dammit). Butter is made up of approximately 80% milk fat, 18% water, and 2% solids (proteins and salts). Diversity is the key to everything, isn't it?

So...start by slowly heating some butter. It eventually melts and a layer of white foamy stuff forms on the surface (those are the solids - the whey, and I'm not sure why The Petite Miss Muffit liked them so much).

Keep heating the butter (SLOWLY) and the temperature will soon rise above the boiling point, and the water in the butter will sizzle and pop. You will notice that the white foamy stuff no longer looks foamy, but instead looks somewhat crunchy...of course, because the water has been cooked out of it and just the proteins and salts remain.

Don't turn back now, relax, this is where it gets exciting...just keep cooking the butter (SLOWLY) and those salts and proteins will gradually start to brown (as would anything that was floating in boiling fat) and drop to the bottom of the pan. Get your nose down there and take a big whiff...Oh My God!...the aroma will be nutty and warm and fantastic. But don't get all "this smells so GOOD, this smells SO good" and forget to keep an eye (as well as a nose) on the butter, because it goes from brown-and-wonderful to black-and-bitter toot sweet at this point in the process.

Just when you can't stand it a moment longer, when the majority of the solids have dropped to the bottom, BUT BEFORE ANY OF THEM TURN BLACK, remove it from heat and carefully pour the liquid portion into another container. Yes, yes, yes, I am obliged to tell you that, yes, you can be thorough and a tad bit an'l retentive and pour the butter through a fine sieve or cheesecloth to remove all the browned sediment, but if you pour it from the pan carefully you can usually separate the liquid from the solids without too much contamination. (And no big deal if a few of the little browned bits do get into your batter...it's not like there are Butter Police out there to arrest you...well, not here anyway...maybe there are in France...probably. I don't know.)

So there you have it...browned butter. Taking something as wonderful as butter and making it even better...truly gilding the lily. Try these madeleines with browned butter and then again with melted butter...believe me, you will notice the difference in taste, as well as in color.

Honey Madeleines

Unsalted Butter....................................6 oz

Eggs.................................................4 large

White Sugar........................................1/2 cup

Brown Sugar........................................2 Tbl

Honey...............................................1/4 cup

AP Flour.............................................1 cup

Cake Flour..........................................1/2 cup

Baking Powder.....................................2 tsp

Salt..................................................1/4 tsp

1. Use whip attachment to whip the eggs, sugars, and honey until pale and foamy.

2. Sift flours, baking powder, and salt over the egg mixture. Fold in.

3. Fold in the browned butter thoroughly.

4. Cover and refrigerate overnight.

5. Preheat oven to 400.

6. Butter the madeliene molds, and freeze.

7. Pipe the batter into the cold molds. Bake for 7-8 minutes, until golden brown.

8. Cool on rack for a few minutes before removing them from the molds.

9. Let cool completely before dusting them with powdered sugar.

La Hermana Fea

We went to two birthday parties this weekend..Saturday's event was for Josie - La Hermana Fea, and Sunday's gathering was for Mr. Clyde.They were both casual dinners, but two parties in one weekend is, for us, a full social calendar. Who am I kidding...two parties in one month is pushing it for us. But it's not that we are anti-social, not at all. It's more an inertia thing...once home/stay home. And too, we don't have children, so we are not used to the constant soccer-game-fundraiser-school-carnival-track-meet-play-date schedule that would pull us out of the house on a regular/nightly basis. No children, we have dogs. And though we have created a full, albeit imaginary, life for our dogs, in truth, they (and we) are happy to be at home.

On the other hand...and there always does seem to be yet another Shiva-like hand with me...birthday celebrations are special. They are not just a reason to get together and eat and celebrate and laugh, though they certainly are all of that. Birthdays, for some of us, have become a creative challenge, an opportunity to (once again) take it over the top/cross that line/make an event. Past birthday events have included an All About LRC Photo Gallery, our annual 24 hours of drinking-splashing-relaxing at a local resort, an Iron Chef competition, Las Vegas, and this year's wonderful wind-blown trek into the bowels of the Grand Canyon. With several birthdays approaching that end in zero (i.e. 50th, 60th) the pressure is on to organize something outrageous/memorable...maybe because the "0" birthdays make us thankful to have survived for the past ten years...or maybe they give us hope that we will live for yet another decade...or maybe just because we like to have an excuse for a big-deal party. Whatever the reason, the cogs are turning, the clock is ticking...time will tell.

But back to the parties this weekend. They were not of the sparkly production number variety - extravagant/competitive/exhausting. They were both simply gatherings of friends, with good food (Chito always makes good food), lots of laughs, and interesting stories. F'rinstance...we learned that Dr. A once received a marriage proposal from a betel-nut chewing Bhutanese yak-herder because she ate red rice with hot sauce for breakfast...we learned that someone is writing a book called GPS for the Mother's Soul...we learned that, for a golfer, anything golf-related is an appropriate and appreciated gift. Interesting stories, sure, but hands down, the winner of them all was (hmm, apparently there was a competitive aspect to this weekend's events), The Tale of Josefina.

Josefina was born in the Ukraine, emigrated in her early years to New York, met and married a Puerto Rican man, and, though she spoke very little/bad Spanish, moved to Puerto Rico. Poor Josefina...she was cross-eyed, badly. El doctor operated and straightened one eye, but the second eye remained untreated and misaligned. Poor Josefina - destined to see the world from two angles. But no, no, no...don't feel sorry for her. She was, according to her granddaughters, the meanest grandmother on earth. She played favorites among her grandchildren...but not subtly. She loved the grandson (the brotha from another motha) because he looked like her beloved son, and she loved the eldest granddaughter (our beloved Chito). She adored these children...and she told them so. Maybe she looked at them through the straightened eye. If so, then she used her crooked eye to see her other grandchildren, for they, the other two granddaughters (the sistas from the same mista), were not her favorites...and she told them so. She made bowls of pudding for her two favorites but served Jello to the others. She hugged and kissed her beautiful Chito, but pinched Josie's cheek and told her repeatedly that she was ugly. Why? Why was Josfina so mean? Was it because she was cross-eyed, was it because she could barely speak the language of her family? Who knows...she died several years ago, still cross-eyed, and nearly bald as well. And guess what...it was La Hermana Fea who was the one most loyal to her. Happy Birthday, Fea!

A curious coincidence how both parties ended this weekend. After telling the story of Josefina, Chito pulled out her laptop computer and we stood around her looking and laughing and oohing and aahing at old pictures of cross-eyed Josefina, and the sistas and brotha when they were children. Then we gathered our things, and went home.

On Sunday, as the party was winding down, somebody asked Vanessa-Molasses The Teenage Beauty if she had seen her picture on the wall of fame near the front door. She went to look, we heard a scream, an "Oh my God," then a laugh. We all joined her, huddled in groups, and looked at the pictures on the wall - pictures of Herman-Iden at various times in their life, with old and new friends. And we all made fun of/commented on/comforted Vanessa-Molasses about her childhood picture on display and the size of her forehead. Then we gathered our things, and went home.

Happy Birthday Josie and Bill!

For Josie's birthday, Chito has asked me to make a creamy, gooey birthday cake. Making Josie's birthday cake has become a tradition, so I wanted to do something a little special. I made a version of the Coconut-Chocolate-Mango Bavarian Cake posted on Tartelette several months ago. I must say - it was both delicious and beautiful. Thank you, Helen!

After-School Thoughts

The calendar (and the reunion committee) tell me that it has now been 30 years since I graduated from high school. And as much as I search and ponder, I really have not identified any significant reaction to that fact. I know, I know, an anniversary is not a surprise, there is plenty of forewarning (30 years of warning, in fact). And, yes, I can do basic math (2009-1979 = 30). But I guess my point is that I had not been anticipating this year as The Year Of The 30th Reunion. It hadn't been a landmark in my mind or on my desk blotter.

This may be because I had not maintained any of my high school friendships beyond the year 1980, so consequently I do not share 30 years worth of memories and anticipation with anyone in my social circle. (And really, I don't have a clue as to how many people actually do maintain high school friendships after graduation...of course, there are likely several variables that play a role in Post-Senior-Year friendships...not the least of which might be geography, college education, incarceration, and teenage pregnancy). Yet technology has allowed me (and curiosity/human nature have prompted me) to resurrect a few decades old relationships, and establish contact with people with whom I have been out of touch for all these years...via the use of social networking websites.

So emails are sent, and replies are received...and 30 year old memories jump to the surface, out of context with the stories of families/divorces/weddings, and the tales of adventures, and the pictures of children and grandchildren. And after I read each email, and study each picture, and digest the changes in my friends (and inevitably in myself...because that's what I do), I am struck by the similarity of my reaction to each one...WARNING: Do not expect some jaw-dropping revelation here...because my reaction is simply "That is really interesting." That's it..."That is really interesting." And I mean it too...the stories and the evolutions and the differences between the teenagers who were the 1979 graduates of Niwot High School and the people with whom I have recently been corresponding...not stunning, not unbelievable, not shocking...just interesting. Because most lives are not stunning or dangerous or disgusting or hyperbolic. Most lives are day-to-day, with highlights and pitfalls, and disappointments and surprises, but day-to-day all the same. Just like mine. And we react, and we think, and we learn (or not), and we move on, and before you know it 30 years have gone by and we are invited to a reunion with a couple hundred people who we used to know.

Financiers

These little cakes are reportedly a favorite after-school snack for French kids. I don't have the traditional pans in which they are baked (small rectangular pans), so I baked them in a Canneles pan (another favorite French treat).

Butter................................4 oz

Powdered Sugar....................1 1/3 cup

Almond Meal........................1/2 cup

Cake Flour...........................1/3 cup

Light Karo Syrup....................2 tsp

Vanilla................................1 tsp

Egg Whites...........................1/2 cup (about 4)

1. Preheat oven to 400 degrees.

2. In a skillet, slowly heat the butter until the milk solids brown and fall to the bottom. Careful not to let it burn. Set aside.

3. Sift together the dry ingredients into the bowl of a mixer.

4. Add the egg whites, vanilla and Karo syrup and whip on the lowest speed until the dry ingredients are moistened.

5. Add the browned butter, careful not to allow the browned bits into the batter.

6. Increase the speed to medium and whip until the mixture is smooth and the butter is incorporated.

7. Butter and flour 15 mini-muffin tins or mini-canele pans. Pipe the batter into the tins, approximately 2/3 full.

8. Bake for about 15 minutes, until they are golden brown around the edges.

Tart, Tart, Happy Tart

We spent the last few days in Disneyland, which everyone knows (and not just because it says so on the sign) is the happiest place on earth. And I have to agree, I can't deny it -- I just think it might be this planet's happiest place...though the dozens/hundreds of parents who were screaming at their screaming children may choose to differ. (Geez, what are they thinking bringing children to Disneyland?) And, somewhat disturbingly, The Keej found that the women's restrooms at Disneyland seem to be consistently and permanently inhabited by unhappy people. Some of the quotes from the Disney women's rooms, as reported by The Keej: "Why did you wait so long to tell me you had to go, NOW WHAT ARE WE GOING TO DO?" "If you don't start acting better WE ARE GOING TO LEAVE RIGHT NOW." "STOP CRYING, SIT THERE, AND GO!" and "Mom, are you okay, do you need any supplies?" I'm not sure that last quote was from an unhappy person, but it was surely disturbing and thought provoking.

We did not have any children with us (speaking strictly chronologically), so we had a great time...the rides, the people watching, the silliness of it all. We wore ourselves out, which we always do when on vacation. We work harder at playing than we do at almost anything else, including work. I come home from a 3-day vacation more tired than I do after a week at work, which is not to say that we are slackers at work, not at all. But laughing is exhausting. And roller coasters, and thrills, and people, and vacations all make me laugh.

Every time we stepped off a roller coaster, or a water ride, or some other death-defying contraption, we were laughing. I, for one, laughed heartily and nonstop during numerous trips through Space Mountain, Indiana Jones, and The Tower of Terror. I didn't scream, I laughed. And not my typical (and admittedly, less-than-masculine) giggle, no, it was a full, honest, roaring belly-laugh. And it felt so good. Yes, we walked what seemed like miles through Adventureland, Tomorrowland, and all the other lands of Mr. Disney's imagination, but I think what caused me to fall asleep immediately upon hitting the pillow each night was that deep contentment and relaxation that comes from genuine, primal laughter.

There are some other things that give me a similar sense of well-being. In no particular order, they include Mr. Mayor's face, and all of our dogs in general...

Of course, there is Nik, without whom Disneyland and every other place wouldn't be quite as good...

Good food is definitely on the list of sigh-inducing events...

The view from our back porch, monsoon clouds, and dramatic sunsets give me that feeling...

A sense of accomplishment, the act of creating, and certain passages from Puccini can make me stop and appreciate the moment. Certainly baking makes me happy.

Remembering and reliving past moments of joy and laughter can often bring back those same feelings all over again.

And as much as I may try to act my age, being goofy really does make me feel good.

One of my favorite moments in one of my favorite movies comes toward the end of Woody Allen's Manhattan. He is talking into a tape recorder, brainstorming ideas for a short story, and he lapses into some stream of consciousness wandering..."Well, all right, why is life worth living? That's a very good question. Um. Well, there are certain things I - I guess that make it worthwhile. Uh, like what? Okay, um, for me...oh, I would say...what, Groucho Marx, to name one thing...uh, ummmm, and Willie Mays, and um, uh, the second movement of the Jupiter Symphony, and ummm...Louie Armstrong's recording of "Potatohead Blues"...ummm, Swedish movies, naturally...Sentimental Education by Flaubert...uh, Marlon Brando, Frank sinatra...ummm, those incredible apples and pears by Cezanne...uh, the crabs at Sam Wo's...uh, Tracy's face."

Just reading those lines makes me sigh and smile. Which is also what I did when I saw the beautiful, ripe apricots at the grocery store the other day. They were almost glowing, their color was so intense. I had to buy them. As it turned out, they were a bit tart - as many of my coworkers told me after devouring the Apricot Frangipane Tarts that I had made with them. Some appreciated the tartness while others said it made them pucker. (Dwight said they made his eyes water...I called him a wuss.) I didn't get a piece, so I couldn't judge either way, but just having those apricots in my kitchen for a little while, on the day before going to Disneyland, made me happy.

Apricot-Frangipane Tart

CRUST

AP Flour..................................2 cups

Sugar.....................................1 Tbl

Salt.......................................1/2 tsp

Butter....................................6 oz, cubed, chilled

Ice Water................................6 Tbl

Vanilla Ex................................1/4 tsp

1. In food processor, combine flour, sugar, salt.

2. Add the butter and pulse into mixture resembles coarse meal.

3. Add water and vanilla, and pulse until it just comes together.

4. Flatten into a disc, wrap in plastic, and chill at least one hour.

5. Roll to appropriate size for tart pan, 1/4-inch thick. Chill 20 minutes.

6. Line with foil, fill with pie weights or dry beans, and bake 50 minutes at 350. Remove foil and beans and bake additional 20-25 minutes, until lightly browned. Let cool.

FILLING

Almond Meal................................3/4 cup

Butter........................................4 oz

Vanilla Bean.................................half, seeds scraped

Powdered Sugar............................1 3/4 cup

AP Flour......................................3/4 cup

Salt...........................................1 tsp

Eggs..........................................4

Almond Ex...................................1/4 tsp

Fresh Apricots...............................9-10, halved

1. In skillet, brown the butter with the vanilla seeds.

2. In food processor, pulse the almond meal with the sugar, flour, salt.

3. Add the eggs and pulse until combined.

4. Add the butter and almond extract and pulse until smooth.

5. Pour filling into tart shells, not quite to the rim.

6. Place the apricot halves on the filling in concentric circles.

7. Bake at 325 for 60-70 minutes, until the filling is golden and set.