Roast Plum Bakewell Tart Recipe
This Roast Plum Bakewell Tart is a real thing of beauty. And you won’t believe how easy it is to make this absolute show stopper! The bakewell tart is a typical bakewell tart; a sweet pastry base topped with jam and a soft almond frangipane and baked together. The bakewell is then topped with quartered roasted plums and a sprinkle of toasted flaked almonds. It’s a real crowd pleaser and really shows off the best of plum season.
So how do I make this Roast Plum Bakewell Tart from scratch?
This recipe can be broken down into a few different steps.
–Bakewell Tart: layers of sweet pastry, jam and frangipane.
-Roast Plums: quartered and roasted plums to top the bakewell.
Bakewell Tart
This recipe starts with a block of sweet pastry. In this recipe, we use a simple sweet shortcrust pastry recipe, also known as Pâte sucrée. You can grab my recipe for it, here. You can also use store bought for this, Just Rol sells an excellent sweet shortcrust pastry.
Take your chilled pastry and place onto a lightly floured surface. Roll out evenly to about the thickness of a coin. Line u your tin to make sure you have rolled it out wide enough to cover the bottom of the tin and the sides. Lightly dust the top of the pastry with flour. Using a rolling pin, gently roll the pastry onto the pin. Gently lift the rolling pin over the tart tin and unroll it carefully. Lift the sides of the pastry up and gently press into the corners. Once the pastry has been fitted into the corners, press into the edges of the pastry to trim the excess off. You can use a sharp knife for this too.
The next layer is jam. You can use homemade or shop bought and any favour you like. To boost the plum flavour I would recommend using a plum jam, like this delicious locally produced plum jam from G’s Gourmet Jams. Add about 2 tbsp of jam to the sweet pastry layer and spread over the base evenly. Place into the fridge and let it chill while you make the frangipane.
Next, make your frangipane. This is really simple. Just add all your ingredients into a large mixing bowl. Using an electric whisk or stand mixer with beater attachment, mix together for 2-3 minutes until smooth and creamy. Remove the pastry from the fridge and add on the frangipane. Spread out evenly. Bake for 35-40 minutes until an even golden brown.
Allow to cool fully before removing from the tin to decorate.
Roasted Plums
Begin by washing your plums lightly under cold running water. With a sharp knife, cut them in half and remove the stone. Cut the halves in half again and place into a shallow baking tray. Try to avoid flat baking trays as the plums can get quite juicy. Sprinkle the brown sugar over and toss to coat. Bake for about 10 minutes until thee plums start to soften and get juicy. Allow to cool before decorating.
How do I assemble this Roasted Plum Bakewell Tart to make it look pretty?
Take the cooled roasted plums and place cut side up on top of the cooled bakewell. Arrange them in a circular motion so they resemble a flower like pattern. Sprinkle the toasted flaked almonds on top. See the video below for better instructions.
Recommended Equipment
For more recipes that use frangipane, check out my Rhubarb Bakewell and Apple Almond Squares recipes.
Maybe you have an abundance of Plums? Take a peek at my Plum Upside Down Cake or my Plum Crumble Muffins.
For more Pastry Recipes, check out my Pastry Category, here.
Roast Plum Bakewell Tart
Equipment
- 10 inch round pastry tin
- Rolling Pin
- Medium sized mixing bowl
- Electric Whisk or food processor
- Baking tray
- Small sharp knife
Ingredients
- 1 batch sweet pastry
- 2 tbsp plum jam or any flavour jam
Frangipane
- 100 grams butter softened, room temp
- 100 grams caster sugar
- 2 whole eggs
- 1 tsp almond essence
- 100 grams ground almonds
- 15 grams flour
Roast Plums
- 400 grams plums
- 50 gram brown sugar
- 20 grams flaked almonds optional, for decoration
Instructions
- Preheat the oven to 170°c(340°f) or 160°c(320°f) if fan assisted.
- Lightly flour a work surface and roll out the sweet pastry evenly and gently. Roll it to the thickness of a coin and big enough to cover the tart tin, making sure to keep turning the pastry and dusting again with flour if needed.
- Lightly dust the top of the rolled pastry and roll up the pastry loosely onto the rolling pin. Place over the tart tin and unroll gently to cover.
- Loosen the side bits of pastry and gently guide it downwards into the corners of the tin. Using your knuckle, gently press the corners in.
- Remove the excess pastry by pressing down on it into the tart tin edges. If you don't have a sharp edge, use a sharp knife.
- Leave in the fridge while you prepare the frangipane.
- In a medium sized mixing bowl or food processor, add all the ingredients together and mix until smooth.
- Remove the pastry from the fridge and spread 2 tbsp of jam over the base evenly.
- Pour over the frangipane and spread evenly.
- Bake for 35-40 minutes until evenly golden brown.
- Prepare the plums by removing the stone and slicing into quarters. Place them onto a tray and sprinkle over the brown sugar. Toss lightly to coat.
- Bake for 10 minutes until they start to become juicy. Leave to one side to cool.
- Once the tart is baked and has cooled, remove it from the tin.
- Arrange the roast plums on top with cut side face up. Sprinkle with flaked almonds.
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