Italian-style bakewell tart

Name: Italian-style bakewell tart
Total time: 1 h
Yield: 18
Ingredients: 750 g ripe plums; 2 sprigs of fresh rosemary; 20 g icing sugar; 500 g all-butter shortcrust pastry; 30 g flaked almonds; 200 g unsalted butter (at room temperature); 200 g golden caster sugar; 4 large free-range eggs; 2 oranges; 2 lemons; 2 teaspoons almond extract; 200 g ground almonds; 40 g plain flour plus extra for dusting; 75 g icing sugar; 25 ml limoncello

Serves 18

Cooks In1 hour plus cooling time

DifficultyNot too tricky

Fruit, Afternoon tea, Vegetarian, Italian

Nutrition per serving

Calories

399

20%
Fat

25.5g

36%
Saturates

8.8g

44%
Protein

7.1g

14%
Carbs

36.6g

14%
Sugars

21.8g

24%
Salt

0.3g

5%
Fibre

2.1g

-

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

Save money on a subscription to Jamie Magazine!

SUBSCRIBE NOW

Tap For Method

Ingredients

750 g ripe plums
2 sprigs of fresh rosemary
20 g icing sugar
500 g all-butter shortcrust pastry
30 g flaked almonds
FRANGIPANE
200 g unsalted butter (at room temperature)
200 g golden caster sugar
4 large free-range eggs
2 oranges
2 lemons
2 teaspoons almond extract
200 g ground almonds
40 g plain flour , plus extra for dusting
LIMONCELLO ICING
75 g icing sugar
25 ml limoncello

Tap For Method

Jamie Magazine

By Jamie Oliver

Save money on a subscription to Jamie Magazine!

SUBSCRIBE NOW

Tap For Ingredients

Method

Halve and destone the plums and place in a bowl. Strip in the rosemary leaves, sprinkle with the icing sugar and leave to macerate for half an hour.
Meanwhile, make the frangipane. Cream the butter and caster sugar together, then beat in the eggs. Finely grate in the zest from the oranges and lemons and add the almond extract. Fold through the ground almonds and flour.
Preheat the oven to 180ºC/350ºF/gas 4.
Roll out the pastry on a floured surface to fit a 25cm x 35cm lined baking tray, going up the sides slightly. Bake in the middle of the oven for 15 minutes.
Remove from the oven and lower the heat to 160ºC/310ºF/gas 2½.
Spread the frangipane over the pastry and stud with the plums and flaked almonds. Bake for 30 minutes, then allow to cool slightly.
Combine the icing ingredients in a bowl and mix until smooth. Drizzle over the cooled tart, then serve.