Recipe: Gingerbread and Damson Almond Tart
For the gingerbread pastry
30g golden syrup
40g light brown muscovado sugar
20g unsalted butter
150g plain flour, plus extra for dusting
½ tsp fine salt
½ tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp ground nutmeg
Pinch ground clove
Pinch ground black pepper
For the filling
120g damson jam
120g light brown muscovado sugar
120g unsalted butter
150g ground almonds
2 large eggs
30g flaked almonds
Icing sugar, to dust
20cm loose-bottom fluted tart tin
For the gingerbread put the treacle, golden syrup, sugar and butter into a small pan and melt, stirring, over a medium heat until the sugar dissolves and everything is well mixed. Throw in the remaining ingredients and stir into a fairly stiff dough. Flatten the dough into a disc, wrap in cling film, and refrigerate for an hour.
Preheat the oven to 170°C fan/190°C conventional. Get the gingerbread out 5 minutes before you start to roll it, to allow it to soften slightly; though, please ensure it is still cold and doesn’t come to room temperature when you come to use it.
Dust the worktop and a rolling pin and roll the gingerbread out into a disc big enough to line the tart tin with about 2 cm of excess dough. Gently tuck the dough into the corner of the tart tin and press it into the grooves of the tin with your finger. Prick the base of the gingerbread repeatedly with a fork and spread the jam onto the gingerbread. Pop it into the fridge while you make the filling.
Put the light brown muscovado sugar, butter and almonds into the bowl of a KitchenAid fitted with paddle attachment. Beat on a medium speed until the butter has softened and everything is well mixed, then add the eggs and beat in until you have a fairly loose batter. Pour the batter onto the jam layer in the gingerbread pastry case and scatter over the flaked almonds. Bake for 40-45 minutes until the almond mixture is set and has a lovely golden crust on top. Remove from the oven and allow to cool completely before dusting with icing sugar and serving.
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