Delicious Plum Bakewell Tart with drizzled icing over an almond frangipane filling, with a layer of plum jam, is great for dessert or afternoon tea!
Recipe inspiration
For Pastry week this week on Great British Bake Off the remaining bakers were challenged to make Danish pastries for the Signature round, a Bakewell tart for the Technical and filo pastry amuse-bouches for the showstopper.
I had a cold and thought Bakewell tart would be easiest!
As usual though I didn’t just follow a Bakewell tart recipe from a book, I referred to several recipes for inspiration, tinkered with them and used my own proportions for the pastry and frangipane filling.
For the jam layer I chose autumnal damson plum jam as fitting for the season and the mellow fruitfulness which is in full flow, to make a plum Bakewell tart.
I found that making my plum Bakewell tart was not as time-consuming as other technical challenges have been. I didn’t go for the traditional feathered icing though, since I didn’t want to add any more sugar, and I think that would have saved some time.
Instead a simple drizzled icing was my chosen decoration. Quick and tasty too!
It made a delicious and different treat on a Sunday afternoon instead of the usual crumbles! That layer of plum jam below the frangipane is so good.
Ingredients
Here’s the checklist of ingredients you will need for this recipe. Get the quantities in the recipe card further down.
- plain flour
- butter
- icing sugar
- eggs
- ground almonds
- caster sugar
- almond extract
- damson/plum jam
Method
- Sift the flour into a large bowl.
- Cut the cold butter into cubes and rub in lightly with your fingertips until the mixture is the texture of fine breadcrumbs. Stir in the icing sugar.
- Add the two eggs, beaten, and bring together to form a smooth dough. Form the pastry into a ball, cover with clingfilm, and chill for 30 minutes in the fridge.
- In the meantime, grease your tart tin (7 inch tart tin) and preheat your oven 180°C (350°F) (fan).
- Once the 30 minutes has passed, roll out the pastry, line the tart tin. Then put baking paper on top the pastry and fill the pastry case with baking beans.
- Bake blind for 15 to 20 minutes, then remove the baking beans, leave the case to cool a little, and reduce the oven temperature to 170°C (fan) (340°F).
- Make the frangipane by mixing the ground almonds and caster sugar in a large bowl, then adding the 5 beaten eggs one by one, mixing between each addition. Add the almond extract.
- Spoon the jam onto the cooled pastry case and spread evenly. Spoon the frangipane on top of the jam and smooth the top.
- Bake for approx 30-40 minutes or until the centre is set when you check with a toothpick and the top is golden brown. Remove from the oven and allow to cool.
- Make a water icing by mixing the icing sugar with a very small amount of cold water in a small bowl. Drizzle over the top of the Bakewell tart and serve either warm with custard or cold.
More Bakewell recipes
For more Bakewell tart recipes, you might like to check out:
- Bakewell pudding from Farmersgirl Kitchen
- mini cherry bakewells from Emily’s Recipes and Reviews
- Vegan Bakewell tart from Domestic Gothess.
Recipe
Plum Bakewell Tart
Ingredients
For the pastry:
- 450 g plain flour (all-purpose flour)
- 250 g unsalted butter
- 60 g icing sugar
- 2 medium free-range eggs
For the frangipane:
- 300 g ground almonds
- 120 g caster sugar (superfine sugar)
- 5 medium free-range eggs
- 1 tsp French almond extract
For the jam layer:
- 1 jar damson plum jam you will use approx half
For the icing:
- 25 g icing sugar
Instructions
- Sift the flour into a large bowl.450 g plain flour (all-purpose flour)
- Cut the cold butter into cubes and rub in lightly with your fingertips until the mixture is the texture of fine breadcrumbs. Stir in the icing sugar.250 g unsalted butter, 60 g icing sugar
- Add the two eggs, beaten, and bring together to form a smooth dough. Form the pastry into a ball, cover with clingfilm, and chill for 30 minutes in the fridge.2 medium free-range eggs
- In the meantime, grease your tart tin (7 inch tart tin) and preheat your oven 180℃ / 350℉ (fan).
- Once the 30 minutes has passed, roll out the pastry, line the tart tin. Then put baking paper on top the pastry and fill the pastry case with baking beans.
- Bake blind for 15 to 20 minutes, then remove the pastry case from the oven, remove the baking beans, leave the case to cool a little, and reduce the oven temperature to 170℃ / 340℉. Leave the oven on.
- Make the frangipane by mixing the ground almonds and caster sugar in a large bowl, then adding the 5 beaten eggs one by one, mixing between each addition. Add the almond extract.300 g ground almonds, 120 g caster sugar (superfine sugar), 5 medium free-range eggs, 1 tsp French almond extract
- Spoon the jam onto the cooled pastry case and spread evenly. Spoon the frangipane on top of the jam and smooth the top.1 jar damson plum jam
- Bake for approx 30-40 minutes or until the centre is set when you check with a toothpick and the top is golden brown. Remove from the oven and allow to cool.
- Make a water icing by mixing the icing sugar with a very small amount of cold water in a small bowl. Drizzle over the top of the Bakewell tart and serve either warm with custard or cold.25 g icing sugar
Jayne says
Can you tell me please, what size pan this was cooked in ? 9inch, 10inch? Thank you
bakingqueen74 says
Hi Jayne, thanks for asking. I can see I didn’t mention this, I will add it into the post shortly. I have just checked and the tart tin is 8 inches or 20 cm.
Andy says
The recipe guide 4 days a 7″ tin, so is it 7″ or 8″ ? ( I cooked this in an air fryer using a deep 7″ tin and it was fine)
bakingqueen74 says
Hi Andy, glad a deep 7 inch tin worked for you! The tin I have and normally use is 20 cm which is about 7 and a half inches.
nadiashealthykitchen says
Bakewell tarts are probably one of my favourite British desserts! So delicious and decadent. I remember a time when I didn’t like anything that contained almond flavour (marzipan/frangipane) What?! No idea why 😛 absolutely love it now. I love the sound of a plum bakewell 🙂
Helen Costello says
You make me smile not being able to resist doing things your own way! I’m coming to your on a Sunday afternoon if this is what you serve. Thanks so much for all your support with #BakeoftheWeek xx
bakingqueen74 says
Hehe it would be too boring otherwise wouldn’t it! You’re very welcome to come over, shame you are so far away. Would hate to miss Bake of the Week.
knattster says
Hope you feel better Lucy. Your tart looks gorgeous. I don’t like loads of icing either and you have made it look very pretty by leaving it off. At least with plum jam you don’t get all the little pips as well.
jennypaulin says
what a lovely looking bakewell tart Lucy – all that delicious frangipane. i think my tart could have done with a bit more of that to be honest. and using plum jam is a great alternative to raspberry too x
Andrea ThePetiteCook says
Such a lovely classic and looks gorgeous! I’m absolutely intrigued to try plum jam, it sounds delicious paired with almond flavor!
Kirsty Hijacked By Twins says
Oooh your Bakewell tart looks lovely! I baked one for the first time and it will not be the last! #GBBO
Katie Bryson (@cookingkt) says
Oh how I love a good Bakewell tart… my granny used to bake them all the time and it always reminds me of her!
Janice @FarmersgirlCook says
Plum jam would be brilliant, almonds and plums are made to go together. Love the look of the top of your tart too, looks nice and crispy and glad you didn’t cover it in sweet sticky icing 🙂
Angela / Only Crumbs Remain says
Absolutely love the idea of using plum jam in your bakewell. A really great bake.
Angela x
Rebecca Beesley (The Beesley Buzz) says
I love how you’ve done your own thing! It has turned out so well. Looks amazing! x
Anca says
It looks great and I think the plum jam is a good choice, the tart must be yummy.