Bakewell Tart

A perfect tart to make in the autumn when the plums are just coming to the end of their season and tastes juicy and sweet.  The pastry is my full proof "never fail" type as it works every time!  You will need a food processor for this recipe to make it as easy as possible.  Plums are rich in fibres and a good source of vitamin K, vitamin A, potassium and copper


You will need...

23cm flan dish
Baking tray
Food processor 


Special Pastry

200g white spelt flour

50g ground almonds
120g unsalted butter (cold)
50g golden unrefined caster sugar
1 large egg at room temperature
Large orange, zested

Filing
80g unrefined golden caster sugar
80g ground almonds
60g self-raising flour
80g butter, soft at room temperature
1/2 tsp baking powder
3 tsp orange extract
1 medium egg 
2 tbsp bitter marmalade (or normal marmalade)

Topping
6-8 plums, cut in half, stone removed, then cut again into quarters
Drizzle of honey



To make...
12 slices
  1. Preheat the oven to 200/180 (fan)/gas 6
  2. For the special pastry, place all the ingredients into your food processor and pulse for about 1 minute or until it has come together in one big lump, (its quite magical watching it become pastry so quickly!)
  3. Remove and press into a ball, wrap in cling film or a tea towel, place in the fridge for 30 minutes to firm up slightly
  4. Grease your flan tin with a little butter, remove the pastry from the fridge, place in the middle of the flan dish and gently press it out from the centre into the edges of the dish
  5. Keep pressing the pastry into the edges and try to make it as evenly flat as you can
  6. Prick all over with a fork and put it back in the fridge while you make your filling
  7. Add the butter and the sugar to the processor and pulse for a minute until fully combined
  8. Add the flour, ground almonds, baking powder, egg and orange extract and pulse again for a minute
  9. Take the pastry from the fridge and spoon in the marmalade and then the filling
  10. Spread both as evenly as you can then add the plums in a spiral on top of the fillings
  11. Drizzle with a little honey and bake in the hot oven for 1 hour
  12. Test with a cake test to see if it is cooked, if not pop back in for 5 minutes
  13. Leave to completely cool before removing from the flan dish
  14. Best served once fully cooled with a nice dollop of ice-cream or creme fraiche!

Nutritional Info
Per Serving
396g kcal | 23g fat | 9.5g saturates | 39g carbs | 23g sugars | 2.9g fibre | 7.1g protein | 0.16g salt

 FIBRE | PROTEIN | LOW SALT | VITAMIN A | VITAMIN D | VITAMIN E | THIAMIN | VITAMIN B | FOLIC ACID | POTASSIUM | PHOSPHORUS | CHLORIDE | IRON | COOPER

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