Name: Tasty plum tart
Prep time: 50 min
Cook time: 60 min
Total time: 110 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 15 ml plums halved, stoned; 80 ml sugar; 30 ml butter; 1 eggs yolk only; 30 ml water iced; 200 g flour cake; 1 ml salt; 100 g butter cold, diced; 125 g butter; 125 g castor sugar; 2 eggs beaten; 150 g almonds finely ground; 45 g flour cake

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Ingredients (13)

FILLING:

15 ml	plums — halved, stoned
80 ml	sugar
30 ml	butter

SHORTCRUST PASTRY:

1	eggs — yolk only
30 ml	water — iced
200 g	flour — cake
1 ml	salt
100 g	butter — cold, diced

ALMOND CREAM:

125 g	butter
125 g	castor sugar
2	eggs — beaten
150 g	almonds — finely ground
45 g	flour — cake

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Method:

Preheat the oven to 180°C.

Prepare The Shortcrust Pastry:
Mix the egg yolk and water in a bowl. Place the flour and salt in a food processor and add the butter. Pulse until the mixture looks like fine breadcrumbs. (If you prefer, rub the butter in with your fingertips.) Add the egg yolk and iced water to form pliable dough. Cover in clingwrap and refrigerate for about 30 minutes.

Roll the dough out and line a 23cm springform flan tin. Return to the fridge and preheat the oven.

Prepare The Almond Cream:
Cream the butter and sugar until light and fluffy. Add the eggs, one by one, beating thoroughly, then mix in the almonds and cake flour.

Blind-bake the shortcrust case for about 10 minutes. Remove the beans and baking paper and bake for another 5 minutes, then allow to cool.

Spread the almond cream over the cool pastry case and arrange the plums on top. Sprinkle over sugar, dot with butter and bake for about 45-60 minutes, until golden brown and cooked. Serve with whipped cream.

Word and image: Home magazine

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