Treat the family to this fruity dessert
TAKES 1 HR SERVES 8
375g pack of chilled shortcrust pastry Plain flour, for rolling 5tbsp plum jam
12 small plums, halved and stoned 1tbsp caster sugar Double cream, to serve FOR THE BAKEWELL FILLING 85g butter, softened 85g caster sugar 85g ground hazelnuts 50g self-raising flour
2 eggs, beaten
YOU WILL NEED 24cm loose-based tart tin
1 Heat the oven to 190C/gas 5. Put a baking tray inside to heat. Roll out the pastry on a lightly floured work surface and line the tart tin. Prick the base with a fork and chill.
2 Put all the filling ingredients into a bowl or food mixer, then beat until smooth and creamy.
3 Spoon the jam into the pastry case and spread evenly. Top with the filling. Arrange the plums, cut side up, on top. Sprinkle over 1tbsp caster sugar.
4 Put the tart tin on the hot baking tray and bake for 30-35 mins until golden. Transfer the tart from the tin to a serving plate. Serve with double cream.