Jamie Oliver

Italian-style bakewell tart

Italian-style bakewell tart

Serves 18
Cooks In1 hour plus cooling time
DifficultyNot too tricky
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
Recipe From

Jamie Magazine

By Jamie Oliver
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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
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Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver

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Method

  1. 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.
  2. 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.
  3. Preheat the oven to 180ºC/350ºF/gas 4.
  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.
  5. Remove from the oven and lower the heat to 160ºC/310ºF/gas 2½.
  6. Spread the frangipane over the pastry and stud with the plums and flaked almonds. Bake for 30 minutes, then allow to cool slightly.
  7. Combine the icing ingredients in a bowl and mix until smooth. Drizzle over the cooled tart, then serve.

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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