Seasonal Fruit Bakewell Tart

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By Darren Purchese

This tart can be made anytime of the year with the fruits used being rotated as the seasons fall. Not all fruits will work here, some need to be cooked first such as pears so check out the Poached Pear recipe if you are going to go this way. Summer fruits overall can just be inserted as is as they are nice and ripe and soft. This tart uses nectarines, plums, strawberries, and figs as that is what looked great at the market. You can use a different flavour jam as well; raspberry is classic in a Bakewell. It’s up to you and the seasons.

Photography right by Patricia Niven.

Time

2

hour

0

minutes

Degree of Difficulty

Easy

Save

2

Portions

8
servings

Share Recipe

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Ingredients

Servings

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COMPONENTS

 Sweet Pastry
 Apricot & Vanilla Jam
 Almond Cream
 Seasonal Fruit

SWEET PASTRY

280g plain flour
90g icing sugar
1 pinch salt
1 whole vanilla pod, seeds scraped
135g unsalted butter, cold diced
55g egg, (approx. 1 large egg)
20g egg yolk, (approx. 1 large egg)

APRICOT & VANILLA JAM

500g apricots, ripe fresh
500g jam setting sugar
2 whole vanilla pods, seeds scraped
½ lemon, juice

ALMOND CREAM

60g unsalted butter, room temperature
1 pinch salt
1 whole vanilla pod, seeds scraped
½ lemon, fine zest
60g icing sugar
60g ground almonds
55g egg, (approx. 1 large egg)
10g plain flour

ASSEMBLY

 seasonal fruits as desired
1

To make the paste… place flour, icing sugar, salt and scraped vanilla seeds into a mixing bowl and crumb in the butter until you have a fine sandy texture. Add in the eggs & egg yolk and mix again until the dough starts to come together. Turn it out onto a lightly floured workbench and work it together briefly with your hands.

 

2

To rest… chill and rest the dough in the fridge for 30 minutes before removing and rolling the dough using a rolling pin to the desired thickness.

 

3

To roll and line the tart… Roll the dough on a lightly floured workbench to a thickness of 2mm. Roll the dough onto a sheet of paper on a tray and rest in the fridge for 20 minutes. Remove the pastry from the fridge and line a rectangle non-stick tart mould 35 cm diameter X 12 cm. You will have excess pastry, which can be frozen. Leave the tart to rest in the fridge for 20 minutes before trimming any excess pastry from the rim.

 

4

To bake… Blind bake the tart in an oven preheated to 170°C for 15 minutes or until nearly cooked. Remove the baking beans and leave the tart to cool before spreading around 75 g of apricot jam evenly into the base. Set aside.

 

5

Jam, prepare the fruit… Use a knife to cut the apricots in half, remove the stone and cut each half into four pieces. Place the apricots and sugar into a non-metallic container along with the scraped vanilla seeds and use a handheld blender to pulse the fruit and sugar together. We are looking for a coarse chunky consistency, not a puree but a chutney style feel. Place the container into the fridge and add the scraped vanilla pods, mix and leave overnight to start to macerate and infuse.

 

6

To cook the jam… remove the fruit from the fridge and add it to a large heavy bottomed saucepan, I prefer a cast iron pan as it really keeps the heat, cooks quicker and more evenly. Remove the scraped vanilla pods and place onto a medium heat and stir frequently with a wooden spoon or heat resistant spatula. Bring to a boil and continue to cook and stir, be careful as the jam is very hot and it may start to spit at you as you stir the pot. Use a digital or sugar thermometer to check the temperature of the jam and cook to 103° Ensure you continue to stir to make sure the jam does not stick to the bottom of the pan. Once the temperature has been reached, remove the pan from the heat and squeeze in the lemon juice through a sieve. Stir and jar immediately or store in containers.

 

7

For the almond cream… place the butter, salt, vanilla, lemon, icing sugar and almond into the bowl of a stand mixer, attach the paddle and turn the machine onto a low setting. Keep the speed on low and mix until the paste is smooth and well incorporated. Use a spatula or scraper to scrape the paste from the inside of the bowl and mix well again. Add the egg and mix in before adding the flour. Spread the almond cream into the base over the top of the jam and a couple of millimeters from the very top of the tart.

 

8

For the fruit… indent the almond cream with chunks of fresh seasonal fruit. Here I have used nectarine, plum, strawberries & figs.

 

9

To bake… place back in the oven and bake for 25-30 minutes until golden brown. Remove from the oven and leave to cool completely before demoulding. You can brush the surface of the tart with warmed apricot jam if you wish.

 

1
0 hours 0 minutes

To make the paste… place flour, icing sugar, salt and scraped vanilla seeds into a mixing bowl and crumb in the butter until you have a fine sandy texture. Add in the eggs & egg yolk and mix again until the dough starts to come together. Turn it out onto a lightly floured workbench and work it together briefly with your hands.

2
0 hours 0 minutes

To rest… chill and rest the dough in the fridge for 30 minutes before removing and rolling the dough using a rolling pin to the desired thickness.

3
0 hours 0 minutes

To roll and line the tart… Roll the dough on a lightly floured workbench to a thickness of 2mm. Roll the dough onto a sheet of paper on a tray and rest in the fridge for 20 minutes. Remove the pastry from the fridge and line a rectangle non-stick tart mould 35 cm diameter X 12 cm. You will have excess pastry, which can be frozen. Leave the tart to rest in the fridge for 20 minutes before trimming any excess pastry from the rim.

4
0 hours 0 minutes

To bake… Blind bake the tart in an oven preheated to 170°C for 15 minutes or until nearly cooked. Remove the baking beans and leave the tart to cool before spreading around 75 g of apricot jam evenly into the base. Set aside.

5
0 hours 0 minutes

Jam, prepare the fruit… Use a knife to cut the apricots in half, remove the stone and cut each half into four pieces. Place the apricots and sugar into a non-metallic container along with the scraped vanilla seeds and use a handheld blender to pulse the fruit and sugar together. We are looking for a coarse chunky consistency, not a puree but a chutney style feel. Place the container into the fridge and add the scraped vanilla pods, mix and leave overnight to start to macerate and infuse.

6
0 hours 0 minutes

To cook the jam… remove the fruit from the fridge and add it to a large heavy bottomed saucepan, I prefer a cast iron pan as it really keeps the heat, cooks quicker and more evenly. Remove the scraped vanilla pods and place onto a medium heat and stir frequently with a wooden spoon or heat resistant spatula. Bring to a boil and continue to cook and stir, be careful as the jam is very hot and it may start to spit at you as you stir the pot. Use a digital or sugar thermometer to check the temperature of the jam and cook to 103° Ensure you continue to stir to make sure the jam does not stick to the bottom of the pan. Once the temperature has been reached, remove the pan from the heat and squeeze in the lemon juice through a sieve. Stir and jar immediately or store in containers.

7
0 hours 0 minutes

For the almond cream… place the butter, salt, vanilla, lemon, icing sugar and almond into the bowl of a stand mixer, attach the paddle and turn the machine onto a low setting. Keep the speed on low and mix until the paste is smooth and well incorporated. Use a spatula or scraper to scrape the paste from the inside of the bowl and mix well again. Add the egg and mix in before adding the flour. Spread the almond cream into the base over the top of the jam and a couple of millimeters from the very top of the tart.

8
0 hours 0 minutes

For the fruit… indent the almond cream with chunks of fresh seasonal fruit. Here I have used nectarine, plum, strawberries & figs.

9
0 hours 0 minutes

To bake… place back in the oven and bake for 25-30 minutes until golden brown. Remove from the oven and leave to cool completely before demoulding. You can brush the surface of the tart with warmed apricot jam if you wish.