How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Almond Bakewell Tarts With Plum Sauce Recipe?

You need 17 ingredients. The key ingredients include: 200 gm plain white flour plus extra for dusting, 100 gm butter cut into cubes, 75 gm caster sugar, 3 lrg egg yolks, and more.

Is Almond Bakewell Tarts With Plum Sauce Recipe suitable as baking & desserts?

Yes, Almond Bakewell Tarts With Plum Sauce Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Almond Bakewell Tarts With Plum Sauce Recipe?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Bakewell Tarts With Plum Sauce Recipe Recipe

Name: Almond Bakewell Tarts With Plum Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 gm plain white flour plus extra for dusting; 100 gm butter cut into cubes; 75 gm caster sugar; 3 lrg egg yolks; 1/2 tsp vanilla essence; 125 gm butter; 125 gm caster sugar; 3 lrg Large eggs; 125 gm grnd almonds; 3 dsh almond essence; 6 x level tbsp redcurrant jelly; 450 gm ripe plums halved and stoned; 60 gm soft brown sugar plus extra to taste; 150 ml sweet white wine; 25 gm butter; 75 gm plain flour; 25 gm caster sugar

Almond Bakewell Tarts With Plum Sauce Recipe

Eats Now Editorial Team · 116051 kcal · Baking & Desserts

1
To make the pastry place the flour and butter in a processor and process till it resembles fine breadcrumbs.
2
Add in the remaining pastry ingredients and process till the dough resembles very coarse breadcrumbs.
3
Lift out the blade and gather the dough together.
4
Turn out on to a floured worksurface and knead lightly till smooth.
5
Divide into six balls flatten slightly wrap and refrigeratefor 30 min if too soft to roll out immediately.
6
On a floured worksurface roll out the pastry thinly and line six 100mm diameter 30mm deep tart tins.
7
Prick the pastry bases and line with well crumpled and softened greaseproof paper and baking beans.
8
Bake blind on the floor of the roasting oven for 5 min or possibly till lightly coloured.
9
Remove the paper and beans and return to the oven for 2 min.
10
Cold.
11
To prepare the flling beat the butter till soft then gradually beat in the caster sugar till mix is light and fluffy.
12
Slowly beat in two Large eggs then the remaining egg with onethird of the grnd almonds.
13
Mix in the remaining grnd almonds and the almond essence.
14
Hot the redcurrant jelly in a heatproof bowl in the simmering oven and brush generously over the insides of the pastry cases.
15
Spoon in the almond filling.
16
Place the tarts on a baking sheet.
17
Bake on the grid shelf on the floor of the roasting oven for 12 to 16 min till golden brown and just hard.
18
Bake on the grid shelf on the second runners of the bakingoven for 20 to 25 min till golden brown and just hard.
19
Leave in tins for 10 min unmould and cold.
20
To make the plum sauce place all the ingredients in a saucepan with 150ml water and bring to the boil.
21
Remove three plum halves when soft to reserve for decoration.
22
Cook the remaining plums till very soft about 15 min.
23
Place in a food processor or possibly blender and process till smooth.
24
Sieve if wished adding more sugar to taste.
25
Cold.
26
For the crumble topping rub the butter into the flour and add in the sugar to make a crumble mix.
27
Spread proportionately on a small roasting tin.
28
Place on the bottom runners at the front of the roasting oven for 4 to 8 min till golden brown.
29
Cold.
30
Sprinkle the crumble on the top of each tart Decorate with reserved plums cut into strips and serve with the plum sauce.
31
This is a variation on which all time favourite bakewell tart

Almond Bakewell Tarts With Plum Sauce Recipe

How did you like this recipe?

Frequently Asked Questions