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4.50 from 4 votes

Plum Bakewell Tart

A bakewell tart with almond frangipane filling and plum jam, in a pastry shell, a nice twist on the classic Bakewell tart recipe.
Course Baking
Cuisine British
Prep Time 25 minutes
Cook Time 1 hour
Refrigerating Time: 30 minutes
Total Time 1 hour 55 minutes
Servings 10
Calories 638kcal

Ingredients

For the pastry:

For the frangipane:

For the jam layer:

  • 1 jar damson plum jam you will use approx half

For the icing:

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 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

Nutrition

Calories: 638kcal | Carbohydrates: 62g | Protein: 15g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 168mg | Sodium: 48mg | Potassium: 97mg | Fiber: 4g | Sugar: 22g | Vitamin A: 791IU | Calcium: 93mg | Iron: 4mg