Name: Plum and almond tart
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10 servings
Cuisine: Bake
Ingredients: for the almond cream:; 125 g butter softened; 125 g castor sugar; 2 eggs; 150 g almonds ground; 45 g flour cake; 2 almonds essence; 6-8 plums stones removed and sliced; 100 ml sugar; 30 ml butter

Recipe Disclaimer

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Ingredients (10)

	for the almond cream:
125 g	butter — softened
125 g	castor sugar
2	eggs
150 g	almonds — ground
45 g	flour — cake
2	almonds — essence

TOPPING:

6-8	plums — stones removed and sliced
100 ml	sugar
30 ml	butter

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Method:

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.

Reprinted with the permission of The Sweet Rebellion, for more recipes, click here.

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Spicy fig and plum chutney

For the spicy fig and plum chutney, start by heating the oil and sauté the shallot until softened. Add the mustard seeds, coriander and grated ginger. Cook for a further 2 minutes. Add all the remaining ingredients. Bring the mixture up to the boil over a medium high heat, stirring all the while.