ALMOND AND PLUM SLICE
20 min Prep, 25 min Cook
Contains Eggs and more
By swapping sugar for Clarks Carob Fruit Syrup, this recipe only has 3.5g of free sugars per serving – 83% less sugar than a traditional bakewell tart might contain!
Heat the oven to Mark 4/180°C/160°C fan.
Unroll the pastry and lay into a 20 x 30cm baking tin. Press into the edges, leaving any excess overhanging the sides of the tin. Prick the base liberally with a fork. Bake for 15-20 mins until pale golden and firm to the touch. Cool for 5 mins, then using a sharp knife, trim the pastry level with the tin, brushing off any crumbs.
Spread the pastry with the preserve. In a large bowl whisk together the cornmeal, eggs, ground almonds, baking powder, carob fruit syrup, yogurt, oil and almond extract. Spoon over the preserve and smooth the surface. Arrange the plum slices on top of the almond filling and scatter with the flaked almonds.
Bake for 25-30 mins until golden and springy to the touch. Remove from the oven and cool for 15 mins. Brush with the remaining carob fruit syrup. Cut into portions and cool completely on a wire rack.
Serving Size 225.5 g
|Amount Per Serving|
|Calories 499.8 cals||25%|
|% Daily Value*|
|Kilojoules 2095.2 kJ||25%|
|Fat 19 g||29%|
|Sodium 354.8 mg||15%|
|Carbohydrate 52.1 g||17%|
|Protein 16.1 g||32%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|