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Ingredientes
- 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
Direcciones
- To make the pastry place the flour and butter in a processor and process till it resembles fine breadcrumbs.
- Add in the remaining pastry ingredients and process till the dough resembles very coarse breadcrumbs.
- Lift out the blade and gather the dough together.
- Turn out on to a floured worksurface and knead lightly till smooth.
- Divide into six balls flatten slightly wrap and refrigeratefor 30 min if too soft to roll out immediately.
- On a floured worksurface roll out the pastry thinly and line six 100mm diameter 30mm deep tart tins.
- Prick the pastry bases and line with well crumpled and softened greaseproof paper and baking beans.
- Bake blind on the floor of the roasting oven for 5 min or possibly till lightly coloured. Remove the paper and beans and return to the oven for 2 min.
- Cold.
- To prepare the flling beat the butter till soft then gradually beat in the caster sugar till mix is light and fluffy.
- Slowly beat in two Large eggs then the remaining egg with onethird of the grnd almonds. Mix in the remaining grnd almonds and the almond essence.
- Hot the redcurrant jelly in a heatproof bowl in the simmering oven and brush generously over the insides of the pastry cases.
- Spoon in the almond filling.
- Place the tarts on a baking sheet.
- Bake on the grid shelf on the floor of the roasting oven for 12 to 16 min till golden brown and just hard.
- Bake on the grid shelf on the second runners of the bakingoven for 20 to 25 min till golden brown and just hard.
- Leave in tins for 10 min unmould and cold.
- To make the plum sauce place all the ingredients in a saucepan with 150ml water and bring to the boil.
- Remove three plum halves when soft to reserve for decoration.
- Cook the remaining plums till very soft about 15 min.
- Place in a food processor or possibly blender and process till smooth.
- Sieve if wished adding more sugar to taste. Cold.
- For the crumble topping rub the butter into the flour and add in the sugar to make a crumble mix.
- Spread proportionately on a small roasting tin.
- Place on the bottom runners at the front of the roasting oven for 4 to 8 min till golden brown.
- Cold.
- Sprinkle the crumble on the top of each tart Decorate with reserved plums cut into strips and serve with the plum sauce.
- This is a variation on which all time favourite bakewell tart
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 6 servings | |
| Calories 723 | |
| Calories from Fat 379 | 52% |
| Total Fat 43.27g | 54% |
| Saturated Fat 23.38g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 299mg | 100% |
| Sodium 290mg | 12% |
| Potassium 320mg | 9% |
| Total Carbs 70.58g | 19% |
| Dietary Fiber 3.5g | 12% |
| Sugars 28.41g | 19% |
| Protein 11.86g | 19% |
