Plum Bakewell Tart

03 Feb - 09 Feb, 2018
Mag The Weekly
Cookery

Ingredients

· 2tbsp raspberry jam
· 2 eggs
· 400g caster sugar
· 20g almonds
· 1tsp vanilla extract
· Zest of half a lemon
· 8 plums
· Handful of flaked almonds
· 1tbsp icing sugar

Method

Preheat the oven to 180OC. Put a 21cm butter pastry tart on to a baking sheet and spoon in raspberry jam, spreading it evenly over the base. Beat together eggs, caster sugar, almonds, vanilla extract and lemon zest. Spoon into the tart case and spread it out over the jam. Pit and halve the plums and place on top. Sprinkle over the flaked almonds and bake in the oven for 25-30 minutes, until the filling is set and golden. Cool for about 20 minutes, then serve, sprinkled with icing sugar.