I thought with the days getting a little brighter for a little longer, it’s time to switch up the recipes and make them a little more Spring friendly – starting with this plum Bakewell tart.
It’s much like the classic version, just without a layer of jam and with fresh fruit on top. It’s honestly such a simple yet effective bake – it looks the part as a whole tart or in a single slice, plus it tastes amazing!
If you’re looking for something to bake over the weekend or a lazy afternoon – this is the treat for you! To spice it up a bit and enhance that flavour, you could use a generous amount of plum jam, on the base but that is optional.
Frangipane is one of the easiest things to make – don’t be put off by the name, it’s easy and straight forward to make.
Anyway, let’s get started, shall we?
For the pastry case, don’t forget to check out my perfect shortcrust pastry.
150g granulated sugar.
150g ground almonds.
20g plain flour.
1-2 tsp almond extract (this is optional).
Filling & toppings:
60-80g raspberry jam.
Flaked almonds (generously scattered on top of the frangipane and raspberries).
Before you get started on any element of the recipe, you’re best to so some prep work. Start by weighing up all of your ingredients, preheating the oven to 180˚c/350˚f and getting any equipment you may need, such as a mixing bowl and spatula.
To start on the recipe, you’ll want to make the pastry. As mentioned above I have a blog post showing you how to make the perfect shortcrust pastry. Follow the recipe all the way through and then proceed with his recipe.
Once your pastry has had around an hour to chill in the fridge, you can gently flour your work surface and place the dough on to it. Then roll the pastry out until it achieved around 5mm in thickness (give or take, this is the perfect thickness for me to work with).
Drape the pastry over your rolling pin and then place over the top of your pie dish and press it down into all of the crevices, then you can trim away the excess using the rolling pin or a small knife.
Line with a piece of parchment paper and fill with baking beans or rice and then place into your preheated oven and bake for 15 minutes. Then remove the paper and baking beans/rice and bake for a further 10 minutes.
Making the frangipane is super straight forward. Take a mixing bowl and place in the butter, granulated sugar, ground almonds, plain flour and egg. Mix everything together until all of the ingredients have been fully combined – you may find mixture to be a little ‘off’ smooth, this is normal (the ground almonds prevent the mixture from being completely smooth).
Give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.
The final assembly of this tart is really easy to do. Simply take your blind baked pastry case and top this with the frangipane, spreading it out, ensuring its well spread and level. You can then go ahead and place on your plum halves, trying your best to get an even coverage across. Then finally, place into your preheated oven and bake for 40-45 minutes or until the filling is well risen as well as being a beautiful golden brown colour.
Once baked, allow to cool down fully before you try and slice it up. Before you slice it up, I recommend brushing the tart over with some warmed apricot glaze and finish with a light scattering of slightly toasted flaked almonds. For a tart this size, I went with 8 generous portions but you can slice yours up however you like – the choice is really yours.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.