Plum tart

Recipe from: 4/20/2000 12:00:00 AM
Ingredients 10
Servings 0
Time

Ingredients

  • PASTRY
  • 1
    extra-large egg
  • 150
    ml
    icing sugar, sifted
  • 1
    ml
    salt
  • 125
    ml
    roasted hazelnuts, ground
  • 125
    ml
    butter
  • 375
    ml
    cake flour
  • 15
    ml
    brown sugar
  • 125
    ml
    cream
  • 1
    egg, whisked
 

Method

+/- 40 min
 
Preheat the oven to 200 ºC and butter a 22 cm pie dish or spray with non-stick spray. Beat the egg, icing sugar and salt together. Add the ground hazelnuts and butter, beating until thick and light. Sift over the flour and mix until crumbly. Gather the crumbs together - if the mixture is too dry to form a ball, add a little milk. Knead lightly into a ball and cover with plastic wrap. Chill for at least 30 minutes. Roll out the dough on a floured surface and cut into a circle the size of a pie dish. Cut out a circle of baking paper large enough to cover the pastry circle and place on top. Sprinkle dried beans on the baking paper and bake for about 10 minutes until the sides start to turn brown. Remove from the oven and remove the baking paper. Slice the plums and arrange in concentric circles on the pie crust. Sprinkle with brown sugar and bake for 15 minutes at 200 ºC. Meanwhile beat the cream and egg together. Reduce the heat to 180 ºC, pour the cream mixture over the plums and bake for another 15 minutes or until set. Dust lightly with icing sugar before serving.
 

Read more on: bake  |  fruit
 

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