Name: Plum tart
Yield: 8 servings
Cuisine: Bake
Ingredients: 15.00 plums halved, stoned; 75.00 ml sugar; 30.00 ml butter; 1.00 eggs yolk only; 30.00 ml water iced; 200.00 g flour cake; 1.00 ml salt; 100.00 g butter unsalted, cold and cubed; 125.00 g butter; 125.00 g castor sugar; 2.00 eggs beaten; 150.00 g almonds ground; 45.00 g flour cake; 2.00 almond essence

Recipe Disclaimer

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Ingredients (14)

15.00	plums — halved, stoned
75.00 ml	sugar
30.00 ml	butter

BASIC SHORTCRUST PASTRY

1.00	eggs — yolk only
30.00 ml	water — iced
200.00 g	flour — cake
1.00 ml	salt
100.00 g	butter — unsalted, cold and cubed

ALMOND CREAM

125.00 g	butter
125.00 g	castor sugar
2.00	eggs — beaten
150.00 g	almonds — ground
45.00 g	flour — cake
2.00	almond essence

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Method:

1. PASTRY: Mix egg yolk and iced water lightly in a bowl, using a fork. In a food processor fitted with a steel blade, process flour, salt and butter for 10 seconds, or until crumbly. Add egg and water mixture and process just until pastry forms a ball; do not overprocess. (see tips for preparing by hand.)
2. Cover pastry lightly and leave in the refrigerator (this is called resting) for 30 to 40 minutes.
3. Roll out pastry to 4 mm thick and use to line a 23-24 cm diameter loose-based tart pan. ALMOND CREAM: Mix butter and sugar in a food processor or blender until light and fluffy (this is called creaming). Add beaten eggs and mix well. Mix ground almonds with cake flour and add to creamed mixture. Process for a few seconds and add 2 drops almond essence. Spoon into pastry shell and spread out with a spatula.
4. Arrange plums, cut sides down, very close together in concentric circles on top of almond cream, covering entire surface. Sprinkle with sugar and dot with butter.
5. Bake on lowest shelf of oven at 190-200 ºC for 15 minutes. Transfer to middle shelf and bake for 45 minutes. Remove from oven and cool slightly (if serving warm) or completely (if serving at room temperature). Serve with chilled thick cream.