PLUM AND AMARETTO BAKEWELL TART

A twist on a much-loved classic.

SERVES 8

✣ 500g (1lb 2oz) shortcrust pastry

✣ 100g (3½oz) blanched almonds

✣ 100g (3½oz) caster sugar

✣ 60g (2oz) unsalted butter, softened

✣ 2 eggs

✣ Few drops almond extract

✣ 100g (3½oz) plain flour

✣ 125g (4oz) plum jam

✣ 3 ripe plums, stoned and each cut into 6 wedges

✣ 75g (2½oz) icing sugar

✣ 1tbsp amaretto

✣ Cream, to serve

You will need:

✣ 20cm (8in) round loose-based tart tin

✣ Baking parchment and baking beans

1

Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Put the tart tin onto a baking tray. Lift the pastry, draped over a rolling pin, and line the tin, pressing into the sides. Prick the pastry base all over and cut off the excess pastry. Chill for 15 mins. Preheat the oven to 190C/Gas 5. 2

Line the pastry case with baking parchment, then fill with baking beans. Bake for 15 mins. Remove the parchment and beans. Bake for 10 mins until pale golden. Remove from the oven and leave to cool. Turn down the oven to 180C/Gas 4.

3

In a dry frying pan, lightly toast the almonds. Remove from the heat and tip into a food processor with 1 heaped tbsp of the caster sugar. Whizz until finely ground.

4

Beat together the remaining sugar and the butter until light and fluffy. Beat the eggs, almond extract, ground almonds and flour until smooth.

5

Spread the jam over the base of the tart, then spoon dollops of the almond mixture over the top and spread evenly. Arrange the plum slices on the topping and press in lightly. Bake for 30-35 mins until golden. Leave to cool.

6

Mix the icing sugar with enough amaretto until it’s runny, then drizzle over the tart. Serve with cream.

TIP This also works well with sliced pears or peaches on top instead of plums.