Preparation time is 40minutes
Cook time is 30minutes
Total time is 1hours 10minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
For the filling
- 90grams unsalted butter, softened
- 90grams golden caster sugar
- 2 eggs
- 25grams plain flour
- 90grams ground almonds
- 3 plums, quartered and pitted
- 10grams flaked almonds
For the pastry
- 140grams plain flour (plus extra for dusting)
- 90grams unsalted butter, chilled and cut into cubes
- 50grams caster sugar
- 1 egg, yolk
- 1tablespoons icing sugar (to serve)
- 2tablespoons crème fraîche (to serve)
Nutrition per serving
2420kJ / 580Cal
2420 Kilojoules or 580 Calories
28% of daily energy intake*
Protein
11.9grams
Fat
37.5grams
Carbs
46.8grams
Sugars
21.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
The perfect use for plums that are a little tart to eat on their own; baking brings out their sweetness.
Method
Step 1 of 5
To make the pastry, rub the flour and butter together to form fine crumbs. Stir in the sugar. Add the egg yolk to the flour mixture and bring together to form a smooth dough, adding 1-2 tbsp of cold water if necessary. Wrap in cling film and chill for 1 hour. Preheat the oven to 180°C.
Step 2 of 5
For the filling, place the butter and sugar in a bowl and whisk with an electric hand-held whisk until pale and fluffy. Whisk in the eggs, flour, and ground almonds to form a smooth paste.
Step 3 of 5
On a floured work surface, roll the pastry out into a circle large enough to line a 20cm loose-bottomed tart tin. Place the pastry in the tin, pressing down well into the base and around the edges. Trim any excess pastry and prick the base of the tart with a fork. Place the tin on a baking sheet.
Step 4 of 5
Spoon the almond paste into the pastry case and, using the back of a spoon, spread it out to form an even layer. Arrange the plum quarters, skin-side up, in the almond paste and sprinkle the flaked almonds over.
Step 5 of 5
Bake the tart for 25-30 minutes, or until golden and set. Leave the tart to cool slightly in the tin for 5 minutes, then carefully remove it. Sift over a dusting of icing sugar and serve warm with crème fraîche.
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