5 from 2 votes

Plum Bakewell Tart

Author Lucy Allen | BakingQueen74


For the pastry:

  • 450 g plain 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
  • 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.