For the pastry layer you will need;
- 200g plain flour
- 100g cold cubed butter
- A pinch salt
- 3tbsp caster sugar
- 2 egg yolks
- 3tbsp milk
For the sponge & filling, you will need;
- 200g caster sugar
- 200g soft butter
- 100g self raising flour
- 100g ground almonds
- 2tsp baking powder
- A pinch salt
- A drop vanilla
- 4 eggs
- 6 plums
- Some jam of your choice
- A handful flaked almonds and some icing sugar.
My simple traybake version of the classic Bakewell Tart is made up of a crisp shortcrust pastry, a moist almond sponge, and juicy slices of fresh plum. It can be frozen so you’ve always got something delicious on hand for impromptu guests or occasions.
Method for the pastry:
- Place the flour and butter in a large mixing bowl and rub together between your fingers until it resembles bread crumbs.
- Add the caster sugar, salt and egg yolks and stir together with a cutlery knife. The mix should start to form several large lumps. Add the milk a tablespoon at a time and stir between each addition, until the dough comes together to form a ball. Once formed, wrap in clingfilm and chill for 30 minutes.
- Preheat the oven to 200c (fan) then grease and line a 20cmx20cm (or similar) brownie tray with baking paper. Remove the pastry from the fridge and roll out to the thickness of a pound coin on a floured surface and cut to the size of the tin’s base.
- Carefully transfer the pastry to the tin and squash into the corners, ensuring the entire base is covered. Prick the surface of the pastry with a fork to prevent bubbles and bake for 10 minutes.
- While the pastry is baking, make the sponge mix.
Onto the sponge and filling:
- As your pastry is cooking, whisk together the sugar, butter, flour, almonds, baking powder, salt, vanilla and eggs until thick and creamy.
- Take some jam and spread over the cooked pastry layer. Slice the plums thinly and line the jam with half the pieces. Now top with the sponge mix.
- With the remaining plum slices, line the top of the sponge. Sprinkle the almonds over that to form the last layer.
- Reduce the oven temperature to 180c (fan) and bake the complete traybake for 35-40 minutes until golden brown.
- Once cooked, remove the traybake from the oven and cool in the tin. When back to room temperature remove from the tin and slice into bars.
- Take your icing sugar and mix with a splash of water to form a glaze- drizzle over the bars and serve.
By Tassy Goodall.