Plum and Blackberry Bakewell Tart
This recipe makes 1 large round tart, numerous individual tarts or a large tray bake. I use a 10 inch deep round flan case. There is always pastry left over which I normally make smaller bakewells out of – or even some simple jam tarts.
Use whatever jam you like. Morello cherry is a big favourite but I have used a homemade jam. I had picked loads of plums and blackberries during late Summer and so have lots of delicious jam to use up!
225g Plain Flour
25g Icing Sugar
200g Soft Butter
200g Caster Sugar
200g Ground Almonds
2 heaped Tbsp Plain Flour
400g Icing Sugar
2-3 Tbsp Jam
2-3 Tbsp of Milk (or Evaporated milk if you have any)
I jar Plum and Blackberry Jam (approx. 300g)
Pre heat oven to 180 degrees
To make the pastry.
Combine all the ingredients in a food processor or large bowl until you have a smooth paste. Add a tbsp. of cold water if the mixture is too dry. It will appear to be quite soft and sticky – don’t panic! It firms up in the fridge. Place the pastry in clingfilm and chill in the fridge for at least an hour. When the pastry has firmed up (and workable), roll out on a floured work top and transfer to your flan case. Chill before baking to avoid the pastry shrinking. Bake blind for 15 minutes.
To make the Frangipane:
Cream the butter and sugar together. Add the eggs and then the dry ingredients. The mixture should be a fairly heavy consistency (which is what you want).
Add your jam to the cooked pastry case – be generous! This is an indulgent tart! Cover with the frangipane and cook for a further 35 – 40 mins. The cooking time will change depending on which size flan case or tray you use.
To make the icing:
Combine all the ingredients until you have a thick consistency.
Once the tart is cool, slather on your icing! Allow to set before slicing. Enjoy.
Matthew Graham is an Met Police detective turned baker, now supplying cakes and other sweet treats to cafes around Buckinghamshire. Make sure you follow him on Instagram at: www.instagram.com/hebakes79/