Bakewell Tart With Jamun Jam

Bakewell tart with jamun jam

I thought I was done with jamun or black plum for this season. Like every year, I use them in juice and in baking cakes and tarts. Something new that I tried this year was a custard tart. But I didn’t blog about it. The idea is to try out as many recipes as possible during the short-lived jamun season. In my tree, it’s approximately a month.

Some years, the enthusiasm is more. And with the tree growing so tall and with hindrances like the grilled verandah obstructing hand movements, it’s difficult to get to the fruits. A few years ago when our balcony was open (and the thought of burglary was an impending threat), a major shake of the branches was enough for the soft purple fruits to fall on an old tablecloth tied like a canopy below the tree. And that’s when most recipes happened.

This year I have been gathering fallen fruits and still managed to make a few cakes and several glasses of refreshing juice. But the sight of last year’s jamun jam sitting in the fridge egged me on to make this tart.

For the pastry:

  • 100 grams chilled butter cut into small cubes
  • 200 grams all-purpose flour + a little extra to grease your baking tin
  • 1 large chilled egg, beaten + another egg for the egg wash
  • About 1 tablespoon chilled water

Rub the butter in the flour until the mixture resembles bread crumbs. Add the egg and mix gently. At this point you might have to sprinkle some chilled water to the dough to bring it together. Form into a circle and wrap it in cling film. Place in the fridge to rest for at least 40 miutes.

Take it out of the fridge and place on the kitchen counter till it is ready to be rolled. Meanwhile grease your loose-bottomed tart tin and keep it aside. I used an 8″ tin. Roll the dough into a circle that is a little bigger than your tin. Fold it on the rolling pin and unfurl the circle on your tart tin. Cut off overhanging dough. In my case I I folded the extra dough inwards to make a double-layered border. Press the edges using your thumb and index finger. Use a fork to prick holes on the dough. This is done so that the dough does not rise during the baking process. Chill in the fridge for another 30 minutes or so.

After 30 minutes, take it out of the fridge. Line your pastry with crumpled parchment paper and place your baking beans on the paper. Bake in a preheated oven at 180 C for 10 minutes. Take it out of the oven, remove the beans and parchment paper, brush with egg wash and bake again for another 8-10 minutes. Remove and let it cool.

Meanwhile, prepare the filling. For the filling, I used:

  • 90 grams cashew nuts
  • 2 large eggs
  • 1 tablespoon caster sugar
  • 1 teaspoon vanilla essence
  • 80 grams butter, melted and cooled
  • 1 tablespoon all-purpose flour

Lightly toast the cashew nuts in a pan. Remove as soon as the nutty smell fills your kitchen. Cool slightly and blitz them. To the ground cashews, add the rest of the ingredients and blitz.

The pastry base is slathered with jamun jam

Take 2-3 tablespoons of jam and slather the pastry with it. Then pour the filling on top of the jam. I had about 8 berries in the fridge. I removed the seeds and scattered the torn bits on the surface. The last to go was one fourth cup of sliced almonds. Bake in a preheated oven at 180 C for 30-35 minutes until the tart is golden brown. Remove and cool before cutting into wedges.

A slice of Bakewell tart with jamun jam

The pastry turned out delightfully crumbly. And because the jam was sweet, I added only one tablespoon of sugar to the filling. It turned out to be just right.

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