|for the almond cream:|
|125 g||butter — softened|
|125 g||castor sugar|
|150 g||almonds — ground|
|45 g||flour — cake|
|2||almonds — essence|
|6-8||plums — stones removed and sliced|
For the basic shortcrust pastry recipe, click here.
Roll the pastry out to 3-4mm thick and use to line a 24cm diameter tart tin (preferably a loose-bottomed tin).
Carefully fit the pastry into the tart tin, pressing well into the edges.
Roll your rolling pin across the top of the tin to smoothly remove any excess pastry on the edges.
Place in the fridge for 30 mins to rest (this prevents the pastry from shrinking).
To make the almond cream, beat together butter and sugar until light and fluffy.
Beat in the eggs and almond essence, mixing well.
Lastly mix in the almonds and flour and beat until well combined.
Spoon over the (unbaked) pastry and spread evenly.
Arrange the plums* onto the almond cream in concentric circles, covering the entire surface.
Dot with butter and sprinkle with sugar.
Bake at 190°C on the lowest shelf for the first 15 mins, then transfer to the middle shelf and bake a further 45 mins.
This bakes the pastry evenly and helps to avoid that dreaded “soggy bottom”.
Remove from the oven and cool slightly before removing from the tin.
Dust with icing sugar if desired and serve with whipped cream.