Plum and Amaretto Bakewell Tart

FullSizeRender


Bakewell tart is certainly not a very scary dessert but the piped design is so easy to manipulate to look like a spider’s web that it would look perfect as part of a Halloween spread. The plum jam is a great way to make use of in-season produce, but this recipe works just as well with any jam you might have hidden at the back of your cupboard, and a splash of amaretto adds a bit of warmth on cold October evenings- definitely not as dessert to share with the trick-or-treaters!

* * *

MAKES one 23cm pie

PREP 20 mins for pastry plus 30 mins chilling, 15 mins for frangipane filling plus cooling time, 10 mins for fondant layer

COOK 25 mins for pastry, 30 mins for frangipane filling

▪ Will keep in container for three days.

FOR THE PASTRY

200g plain flour

25g semolina

100g butter (block stork butter works well)

25g caster sugar

1 egg yolk

3tbsp cold water

FOR THE FILLING

3tbsp plum jam

75g butter, softened

75g sugar

75g ground almonds

2tbsp plain flour

1 egg

2tbsp amaretto

FOR THE FONDANT TOPPING

200g fondant icing sugar (you can get this from most supermarkets)

A few drops of cold water

Black food colouring

 

1 Start by making the pastry. Rub the flour, semolina and sugar into the butter until it resembles breadcrumbs. Add the beaten egg and enough water to combine into a firm dough. Wrap in clingfilm and chill for thirty minutes.

2 Preheat the oven to 180C/350F/Gas 4. Roll out the pastry on a lightly floured surface to the thickness of a one-pound coin. Line the base and sides of the pie tin with the pastry, leaving about 2cm overhanging the edge to prevent the pastry from shrinking too much.

3 Bake blind by lining the pastry case with a sheet of greaseproof paper and baking beans. Bake for about 20 minutes or until the pastry is beginning to look crisp, then remove the paper and beans and cook for a further 15 minutes until the base of the case is a golden colour. Allow the case to cool slightly then trim the excess pastry from the edges with a sharp knife (a serrated knife work well).

4 Spread the plum jam evenly over the bottom of the case, leaving a small 1cm gap around the edge. The jam can be softened slightly in a microwave to make it easier to spread.

For the frangipane, cream together the butter and sugar until light and fluffy. Fold in the almonds, flour and beaten egg with a metal spoon, then stir in 1tbsp of Amaretto. Pour the frangipane over the jam and pastry and smooth out with the back of a spoon or a plastic spatula.

Bake for 25-30 minutes or until the frangipane is golden and when a skewer inserted into the centre comes out clean. Whilst still slightly warm, pour the remaining 1tbsp of amaretto over the frangipane. Leave to cool completely before adding the icing.

7 For the fondant icing, mix the icing sugar with enough water to make it a thick, smooth paste. Put aside about 2tbsp of the fondant mix and colour this black.

8 Pour the white fondant over the frangipane and smooth out with a knife dipped in a little warm water (this will make it easier to smooth the icing). Using a piping bag, pipe the black icing in a spider’s web pattern (if it’s Halloween, of course, otherwise colour the icing red and pipe in a more traditional design!). Serve the tart warm with custard or enjoy a slice cold with a cup of tea. ▪

 

PLUM AND AMARETTO BAKEWELL TART
Author: Winberry Crumble
Ingredients
  • FOR THE PASTRY
  • 200g plain flour
  • 25g semolina
  • 100g butter (block stork butter works well)
  • 25g caster sugar
  • 1 egg yolk
  • 3tbsp cold water
  • FOR THE FILLING
  • 3tbsp plum jam
  • 75g butter, softened
  • 75g sugar
  • 75g ground almonds
  • 2tbsp plain flour
  • 1 egg
  • 2tbsp amaretto
  • FOR THE FONDANT TOPPING
  • 200g fondant icing sugar (you can get this from most supermarkets)
  • A few drops of cold water
  • Black food colouring
Instructions
  1. Start by making the pastry. Rub the flour, semolina and sugar into the butter until it resembles breadcrumbs. Add the beaten egg and enough water to combine into a firm dough. Wrap in clingfilm and chill for thirty minutes.
  2. Preheat the oven to 180C/350F/Gas 4. Roll out the pastry on a lightly floured surface to the thickness of a one-pound coin. Line the base and sides of the pie tin with the pastry, leaving about 2cm overhanging the edge to prevent the pastry from shrinking too much.
  3. Bake blind by lining the pastry case with a sheet of greaseproof paper and baking beans. Bake for about 20 minutes or until the pastry is beginning to look crisp, then remove the paper and beans and cook for a further 15 minutes until the base of the case is a golden colour. Allow the case to cool slightly then trim the excess pastry from the edges with a sharp knife (a serrated knife work well).
  4. Spread the plum jam evenly over the bottom of the case, leaving a small 1cm gap around the edge. The jam can be softened slightly in a microwave to make it easier to spread.
  5. For the frangipane, cream together the butter and sugar until light and fluffy. Fold in the almonds, flour and beaten egg with a metal spoon, then stir in 1tbsp of Amaretto. Pour the frangipane over the jam and pastry and smooth out with the back of a spoon or a plastic spatula.
  6. Bake for 25-30 minutes or until the frangipane is golden and when a skewer inserted into the centre comes out clean. Whilst still slightly warm, pour the remaining 1tbsp of amaretto over the frangipane. Leave to cool completely before adding the icing.
  7. For the fondant icing, mix the icing sugar with enough water to make it a thick, smooth paste. Put aside about 2tbsp of the fondant mix and colour this black.
  8. Pour the white fondant over the frangipane and smooth out with a knife dipped in a little warm water (this will make it easier to smooth the icing). Using a piping bag, pipe the black icing in a spider’s web pattern (if it’s Halloween, of course, otherwise colour the icing red and pipe in a more traditional design!). Serve the tart warm with custard or enjoy a slice cold with a cup of tea.

One thought on “Plum and Amaretto Bakewell Tart

Leave a Reply