Plum Perfect

It was the allotment barbeque today, an event that always falls “plum” (sorry) in the middle of the main fruit harvest, so I inevitably find myself cooking a plum or apple dessert to take along. I love this annual get-together; despite the fact that there are a good many plots, I often don’t see a soul when I go down, so it’s great to catch up with other plotholders and compare notes, as well as sharing our bounty and tasting others’ delicious recipes from their home-grown produce. I loved the beetroot, bean and toasted hazelnut salad that one friend had prepared today, and the roast vegetable and halloumi kebabs were as good as ever.

I often make an upside-down plum cake with my late-season plums, but fancied a change today, and ended up making a plum Bakewell tart inspired by Sarah Raven’s party plum tart from her “Cooking for Friends & Family”. On checking out the recipe, I realised it used a much larger tart tin than I had available, and probably more ground almonds and eggs than I had lying around on a Sunday morning too. I therefore adapted the recipe with a slight nod to John Tovey’s frangipane tarts in “Wicked Puddings” and more than a hint of my ex-mother-in-law’s original Bakewell tart recipe. I was hoping that there would be some left to have for dinner this evening, but no such luck – it disappeared at the speed of light, although I was able to have a little taste to confirm that it was as good as I’d hoped!

Plum Bakewell Tart

Pastry:

8oz plain flour

2oz butter

2oz lard or vegetable fat

Water

Salt

Filling:

3-4 tbsp jam, preferably homemade – I used plum and blackberry from last year, but any good jam would work.

6oz butter

6oz caster sugar

6oz ground almonds

3 eggs, beaten

1 tsp vanilla extract

Grated rind of one orange

3 tbsp self-raising flour

Topping:

10-12 plums (mine are bluey-purple Marjories, but use whatever you can find!)

2 tbsp Grand Marnier or other alcohol of your choice

1 tbsp vanilla (or caster) sugar

Make pastry by rubbing fat into flour and salt, then adding water as usual and chilling in fridge for 15 mins before using to line a 10” deep flan tin. Bake blind for 10 mins at 200°C, then remove beans and bake for a further 15 mins. Trim pastry to ensure a neat edge.

In the meantime, halve and stone the plums and place in a bowl with 2 tbsp Grand Marnier (or whatever you have in the drinks cabinet!) and 1 tbsp vanilla sugar. Set aside to macerate.

For the filling: whisk the butter and sugar together until light and fluffy, then gradually whisk in the eggs, vanilla extract and orange rind. Fold in the ground almonds and self-raising flour. Spread the jam evenly over the base of the baked pastry case, then spoon in the almond mixture to cover and level the top. Press the halved plums, skin-side up, into the mixture so that they just touch and form a couple of concentric circles.

Bake in the oven for at least an hour at 160°C, covering if it starts to get too brown. I found mine needed at least 1 hr 20 mins, but much depends on your oven temperature and the juiciness of your plums! When done, the frangipane should feel just springy to the touch and look sponge-like, not liquid.

Sift icing sugar over the top and serve warm. Mmmmmmm….

Plum Bakewell

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