Plum and Almond Tart – recipe
Plum and Almond Tart is a simple dessert that works for a dinner party or for a less formal teatime treat. Plums are abundant but what do we do with them? This recipe uses uncooked fruit which is just cut in half and de-stoned. Use enough plum halves to cover your tart tin with at least 35mm between each fruit, arranged symmetrically. When cut in squares each serving should have a plum-half in the centre.
Ingredients
A roll of shop-bought good-quality shortcrust pastry
175g soft unsalted butter
170g caster sugar
3 eggs, beaten
175g ground almonds
40g plain flour
½ tsp almond extract. Use a little more if you like a very almondy flavour
5 or 6 plums, halved and stoned. (See above)
A little butter for greasing the tart tin
Method
Preheat the oven to 180°C, gas 5.
Grease the sides of the baking tin well with butter. Line the bottom with parchment paper. Unroll the shortcrust pastry and line the tin.
Cream the butter and sugar together, then add the beaten eggs a little at a time. Add the dry ingredients and mix well until they are incorporated. Add the almond extract and stir well.
Spoon the almond mixture into the pastry case and smooth the top using a spatula. Arrange the plum halves, cut side down, symmetrically on the filling. They will tend to sink into the batter when baking so don’t be tempted to push them down.
Bake the tart for about 35 minutes until the almond filling and pastry are golden brown, but check after about 30 minutes.
Serve Plum and Almond Tart warm or at room temperature, with cream or crème fraiche.
Recipe by Chrissie Walker © 2018
