Recipe: Plum and Cinnamon Bakewell Tart

Following my Plum and Cinnamon jam-making session a few days ago, I have now played around a bit and produced a recipe for a Plum and Cinnamon Bakewell Tart. This traditional English pudding is usually made with raspberry jam, but I thought it might be nice to try this Plum and Cinnamon jam instead, as it seemed to lend itself to the crisp pastry base and frangipane topping. I made the topping extra almondy by adding almond extract, as I like a really pronounced almond flavour. Anyway, it was very delicious and would make a great pudding when having guests round on a chilly Autumn evening.

Plum and Cinnamon Bakewell Tart straight from the oven
Plum and Cinnamon Bakewell Tart straight from the oven

Shortcrust pastry

175g unsalted butter in a block

240g plain flour

4-5 tablespoons cold water

Pinch of salt

The way I make the pastry is to grate the chilled butter into the flour and salt, then just rub it through lightly with the fingers to make sure there are no large lumps of butter and that it’s well distributed. Add the water and mix with a knife, then pull together with the fingers until just combined. Pat into 2 discs and wrap in cling film (you will only need one disc for the pudding).  Chill for 20 mins in the fridge, then roll out to fit your dish. I used an 8″ loose bottomed 1 1/2″ deep cake tin, but any 8″ pudding dish would do.

Then spread about 1/2 of a 1lb jar of Plum and Cinnamon Jam on the base of the pastry case. You could use any jam that would complement the almond  frangipane though.

Frangipane

110g unsalted butter

110g caster sugar

90 g ground almonds

25g plain flour

1/2 tsp almond extract

2 free-range eggs

Toasted flaked almonds

Cream together the butter and sugar until pale and fluffy. Mix the flour and ground almonds together. Beat one egg at a time into the butter mix, alternating with the flour and almond mix, until all ingredients are combined.

Spread the frangipane over the jam base and level, then sprinkle toasted flaked almonds over the top. Trim the pastry to fit and crimp the edges.

Bake at 170-180C for 40-45mins or until well browned and it springs back to the touch. Don’t worry if the top sinks back slightly when cooling.

Nice with traditional custard on a cold day or creme fraiche or double cream on a warm day like today.

Plum and Cinnamon Bakewell Tart - the inside story
Plum and Cinnamon Bakewell Tart - the inside story
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