Almond tart with medlar jam, caramelised apples and Jersey cream
Item 1 of 1
- medium
- 10
- 1 hour 45 minutes
With layers of pastry, sticky jam and Marcona almond frangipane, Jeremy Lee's stunning British dessert offers a spin on the classic Bakewell tart. Adding twists with an Armagnac-laced jam made of the autumnal medlar fruit and mounds of golden caramelised apple slices, this heavenly dish is topped off with a generous spoonful (or two) of rich Jersey cream – a fabulous finish to any Sunday roast. The jam can be used fresh from the pan if you're pushed for time, but the chef recommends preparing it the night before or even a week in advance for the best possible flavour.
First published in 2016
Ingredients
Metric
Imperial
Pastry
- 250g of plain flour, plus extra for dusting
- 125g of unsalted butter, cold
- 50g of icing sugar
- 2 egg yolks
- 1 pinch of salt
- 1 tsp water
Prune and medlar jam
- 36 medlars
- 18 Agen prunes, stones removed and coarsely chopped
- 6 tbsp of Armagnac
Frangipane filling
- 500g of Marcona almonds
- 500g of unsalted butter
- 500g of caster sugar
- 4 eggs
Caramelised apples
To serve
- Jersey cream
- icing sugar, for dusting
- flaked almonds
SAVE RECIPE
Equipment
- Food processor
- Conical strainer
- 30cm tart ring
Method
1
The night before serving, prepare the pastry and jam. Place the butter, flour, sugar and salt in a food processor and blitz to form a fine crumb. Add the water and egg yolks and blitz again to bring the mixture together into a ball
- 125g of unsalted butter, cold
- 250g of plain flour, plus extra for dusting
- 50g of icing sugar
- 1 pinch of salt
- 2 egg yolks
- 1 tsp water
2
Tip the pastry out onto a board or clean, floured surface and knead lightly. Bring the pastry together into a ball and wrap in clingfilm, placing in the fridge to rest overnight
3
For the jam, pound the medlars through a conical sieve into a large bowl and add the chopped prunes. Stir through the Armagnac and mix until well combined, then pour the jam into a large sterilised jar. Seal and set aside until required
- 36 medlars
- 18 Agen prunes, stones removed and coarsely chopped
- 6 tbsp of Armagnac
4
The next day, prepare the frangipane filling. Using a food processor or grinder, grind the almonds to a coarse crumb. In a separate bowl, cream together the butter and sugar and add the eggs one at a time. Beat in the almonds, stir well to combine and set aside in the fridge to rest
- 500g of Marcona almonds
- 500g of unsalted butter
- 500g of caster sugar
- 4 eggs
5
Preheat the oven to 160°C/gas mark 3
6
Remove the pastry from the fridge and roll out into a large, even layer. Carefully line the tart case with the pastry, leaving a little overlap around the edges
7
Spread a generous layer of jam across the pastry and pour over the frangipane until 4/5ths full. Place in the oven and bake for 1 hour
8
Meanwhile, prepare the caramelised apples. Peel and slice each apple into 6 even pieces and set aside.
- 6 apples, Jonagold, Discovery or Cox's apples
9
Place a medium pan over a moderate heat and add the sugar. Heat to form a caramel, carefully adding the lemon juice and apples to the pan. Cook until the apples are soft and golden, and the caramel is thick and glossy. Set aside and leave to cool until ready to serve
- 2 lemons, juice only
- 100g of caster sugar
10
After 1 hour, reduce the heat of the oven to 130°C/gas mark 1 and continue to cook the tart for a further 15 minutes. Once cooked through, remove from the oven and leave to cool a little, trimming any excess pastry from the edges
11
Once cool, scatter flaked almonds across the tart. Using a sharp knife, slice the tart into even pieces and divide between plates. Top with a generous spoonful of Jersey cream and arrange pieces of apple to one side. Drizzle over any remaining caramel, dust lightly with icing sugar and serve immediately
- flaked almonds
- icing sugar, for dusting
- Jersey cream
First published in 2016
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