Damson Plum Bakewell Tart

My Grandma used to make these for her friends. I would screw up my nose at the almond flavour which meant I went without afternoon tea at her house if Bakewell Tarts were her “sweet of the week”. However, now I am a convert. This was the first time I had made Bakewell Tarts, to celebrate I decided to double the amount of jam. A little greedy I know, but I love the contrast in flavour between the tartness of the damson jam and the sweet almond filling. Once again these are freeze-able, just make sure you separate each tart with some baking paper.  


Sweet Pastry:
4 tbsp unsalted butter
1/4 cup sugar
1 egg
1/2 tsp baking powder
1 cup flour

1-2 tbsp Damson Plum Jam
100g butter
100g caster sugar
125g ground almonds
1 egg, beaten
1/2 tsp almond extract
50g flaked almonds
Icing sugar for dusting


Making the pastry shells:
  1. Cream butter and sugar
  2. Add the egg and mix well
  3. Add baking powder and flour and mix just enough to bring it together
  4. Wrap in glad wrap and refrigerate for 30 minutes
  5. Once chilled, roll the pastry out to fit 6 small baking shells. This pastry is sticky and can be difficult to roll out. However, once baked it is very forgiving, so don’t worry about the shells looking messy before being baked.
  6. Blind bake the shells for 10 minutes at 180C.

  7. Once the pastry is cooked and cooled spread 1 – 2 tbsps of Damson Plum Jam over the base of the case
Making the Tart Filling:
  1. Melt the butter and then stir in the sugar
  2. Add ground almonds, egg and almond extract
  3. Spread this mixture evenly over the jam
  4.  Sprinkle with the flaked almonds.
  5. Bake at 180C for 30 – 35 minutes.
  6. Keep an eye on the tops of the tarts and if they are browning too quickly, just lay a piece of tinfoil over the top.
  7. When baked, remove from the oven and cool.
  8. Dust icing sugar over the top once cooled.

The tarts are great for afternoon tea, or as a dessert with natural yoghurt or cream. Enjoy! x
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