PRUNE & PASSION FRUIT BAKEWELL TART

Makes 12 portions
Preparation Time: 30mins + 40-50mins Baking

Pastry:

150g flour (half plain, half wholemeal)
75g very cold butter cut into small cubes
2-3 tbsp of cold water
150g California Prunes
50g California Prune juice
2 passion fruit

Sponge: 

125g butter
125g golden sugar
2 large eggs
100g ground almonds
30g self-raising flour
1 handful of flaked almonds
1 passion fruit
1 x 500ml tub of your favourite custard
100ml California Prune juice

 Method:

· Put the prune juice and chopped up prunes in a pan on a medium heat. Bring to a boil and simmer for 5 minutes. Blitz the prunes to a smooth jam. Scoop out the passionfruit pulp and seeds and then stir the pulp and seeds through the prune jam. Put to one side to cool.

· In a separate bowl rub the flour and butter together to form a breadcrumb type texture. Cut through the cold water to bring the pastry together. Knead for a minute to form a ball of pastry. Wrap and leave the pastry to rest in the fridge. 

· Cream the butter and sugar together until light and fluffy. Add in the eggs a little at a time and beat until fully incorporated.  Fold in the almonds and flour, being careful not to knock out all the air that has been beaten into the mixture. Roll out the pastry and line a 20cm tin.

· Spoon the jam into the lined pastry case and spread evenly. The mixture should be about 1cm thick. Top the pastry case with the almond sponge mixture and spread it out evenly. 

· Bake in a pre-heated oven at 160c fan for 40-50 minutes. To check if its cooked press the middle gently and if it springs back then you can take it out of the oven to cool.  

· Take the last passion fruit and scoop out the juice and seeds. Drizzle the fruit over the top of the sponge as it cools so that the sponge is infused with fragrant passion fruit flavours.

· To serve boil the prune juice and reduce to 25ml so that it is sweet and sticky. Stir through your favourite custard and gently warm through 

Credit: California Prune californiaprunes.co.uk