Italian-style bakewell tart with lemon whipped cream
Ready In 90 mins
- 750g ripe plums
- 200g icing sugar
- 500g all-butter shortcrust pastry
- 30g flaked almonds
- 200g unsalted butter (at room temperature)
- 200g golden caster sugar
- 4 large free-range eggs
- 2 teaspoons almond extract
- 200g ground almonds
- 40 g plain flour
- 200g double cream
- Lemon infused Olive Oil
- Pomegranate and Fig Balsamic
Halve and destone the plums.
Strip in the rosemary leaves, sprinkle them with the icing sugar and leave to marinate for half an hour.
To make the frangipane. Cream the butter and caster sugar together, then beat in the eggs and add the almond extract. Fold through the ground almonds and flour.
Preheat the oven to 180ºC
Roll out the pastry on a floured surface to fit a lined baking tray with enough to go up the sides slightly.
Bake in the middle of the oven for 15 minutes.
Remove from the oven and lower the heat to 160ºC
Spread the frangipane over the pastry and stud with the plums and flaked almonds. Bake for 30 minutes, then allow to cool slightly.
Whip the double cream and add a drizzle of lemon infused olive oil once whipped.
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