This delicious grown-up bakewell tart is designed to share, and perfect for entertaining
This boozy bakewell tart is easy to make and great for al fresco dining.
Our top tip? Mix together the icing sugar, almond extract and just enough water to make a thick icing. Pipe this over the tart in whichever design you like once it is cool, then sprinkle with almonds.
In a large mixing bowl, rub together the flours, icing sugar, salt and butter to form breadcrumbs. Add the egg yolk, saving the white, and water to the pastry mix to form a soft dough. Wrap in cling film and chill in the fridge for 1 hour. Preheat the oven to 190°C/Fan 170°C /Gas Mark 5.
On a lightly floured surface, roll the dough to 5mm thick and press into a 25cm tart tin. Leave the excess pastry as the pastry will shrink in the oven. Line the pastry case with greaseproof paper and ceramic beans, then bake for 15 minutes. Remove the ceramic beans and bake for another 5 minutes. Meanwhile, soak the prunes in boiling water.
Remove the pastry case from the oven and trim the excess pastry. Lower the oven temperature to 170°C/Fan 150°C/Gas Mark 3.
In a mixing bowl, cream the butter and sugar then beat in 1 egg. Mix in the ground almonds, flour, baking powder and almond extract, then beat in the final egg and egg white. Stir through the sweet potato.
Drain the soaked prunes (retaining the soaking liquid) and blitz half with the chia seeds and the rum using a hand blender until smooth. Spread this over the base of the pastry case. Chop up the remaining prunes and stir through the almond mixture. Spoon into the pastry shell and smooth out. Bake for 40-45 minutes until the frangipane is just firm to touch. Drizzle with icing (see cook’s tip) and cut into slices, to serve.
