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. As I was hit by a nasty cold at the end of last week and had no energy left, I went for a Plum Bakewell Tart as I had no creativity for anything else!
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 feathered icing though, since I didn’t want to add any more sugar, and I think that would have saved some time.
It made a delicious and different treat on a Sunday afternoon instead of the usual crumbles!
More Bakewell Recipes
For more Bakewell tart recipes, you might like to check out:
- This Bakewell tart from Veggie Desserts
- This Bakewell pudding from Farmersgirl Kitchen
- These cute mini cherry bakewells from Emily’s Recipes and Reviews
Pin for later on Pinterest!
Plum Bakewell Tart
For the frangipane:
- 300 g ground almonds
- 120 g caster 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
- 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 and preheat your oven 180 degrees (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 degrees (fan).
- 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.