Boozy bakewell tart

  • Serves 8

This delicious grown-up bakewell tart is designed to share, and perfect for entertaining

Boozy bakewell tart

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.



For the pastry

  • Plain flour 130g, plus extra for dusting
  • Wholemeal plain flour 70g
  • Icing sugar 40g
  • Pinch of salt
  • Unsalted butter 100g
  • Egg 1
  • Cold water 10ml

For the filling

  • Prunes 200g
  • Unsalted butter 70g
  • Caster sugar 100g
  • 2 eggs and egg white left from the pastry
  • Ground almonds 180g
  • Plain flour 20g
  • Baking powder 1 tsp
  • Almond extract 1 tsp
  • Sweet potato 40g, finely grated
  • Chia seeds 30g
  • Dark rum 40ml

For the topping

  • Icing sugar 50g
  • Almond extract 1 tsp
  • Flaked almonds 20g


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.