Bakewell Tart With Jamun Jam

Bakewell tart with jamun (Java plum) jam and fresh jamun

From June till the early part of July is when the berries on my jamun tree ripen. The birds and I get busy. Them picking on the choicest fruits and leaving a carpet of half-eaten rotting fruit. And me tying an old plastic sheet to catch as many as I possibly can. Because the fruits are so soft, they get smashed falling from such a height. In order to break the fall, the plastic sheet/old tablecloth comes in handy.

Jamun juice with a dash of rock salt, sugar, lemon, and mint.

Another way of gathering the fruits is to give the branches a shake so that the ripest ones fall on the sheet. To do that I go over to our attic from where I can hold a branch through a window and give it a good shake. Dark fruits are full of antioxidants and jamun has many medicinal properties. Which is why during the season, I try to incorporate them in our diet. The first pickings are usually eaten with a dash of rock salt and chillies. Later, as more berries ripen, I make juice, jam and chutney.

Jamun jam. I used jaggery and very little sugar.

This year I made only one batch of jam. But that will last me for a while as I intend to use it sparingly in cakes and tarts. And talking about tarts, the first one I made was a Bakewell tart. I had a handful of fresh fruit left and I used these for the topping.

I used an 8″ tin for my pastry dough. The filling was made with :

  • 100 grams of cashew nuts, ground
  • 3 tablespoons of melted butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon of all-purpose flour
  • Sugar as per taste
  • 2 eggs
  • 2 tablespoons of jamun jam
  • A handful of jamun, seeds removed
Bakewell tart with jamun jam and fresh jamun

The pastry was blind-baked. To check out pastry dough recipes, simply type ‘pastry’ on the ‘search’ section. The overhanging pastry dough was folded inwards to create a sturdier crust.

Layer the base of the pastry with the jam. Mix all the first five ingredients together and pour into the jam-layered shell. Scatter the fresh fruit on top. Bake in a preheated 180 C oven for about 30 minutes till the top is golden and a skewer inserted in the centre comes out clean.

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