Plums Plums glorious plums..... Plum and Almond Tart Recipe – Mount Somers Station

Plums Plums glorious plums..... Plum and Almond Tart Recipe

The plum trees in our garden are absolutely dripping with plums this year and I've had to pick the lot to beat the wasps and birds. I've washed and frozen loads for batches of jam and sauce later in the year when the cafe is less busy, but couldn't resist whipping up a tasty in-season treat for the cafe cabinet.

I made 4 of these little beauties on Saturday and the first one didn't last an hour before it had all sold.

This little tart is rich and delicious, but the slightly tart plums give it a great balance. Because the pastry doesn't need blind baking it's also relatively quick - especially if you cheat and use bought pastry (sweet short pastry).

The recipe - go on try it, and let me know what you thought.

Plum and Almond Tart

Ingredients

Pastry

375g flour, 2T Sugar, 225g Butter, 1 egg, 2-4 T of cold water

In a blender pulse the flour, sugar and butter until the mixture resembles fine breadcrumbs, add the egg while the blender is going then 1 at a time add the water until a smooth dough is formed.

Kneed the dough into a ball, wrap in plastic wrap and put it in the fridge while you make the rest.

Filling (Frangipane)

200g butter, 200g caster sugar, 2 eggs, 200g ground almonds

Soften the butter then whisk butter and sugar together until light and fluffy, add eggs one at a time, then blend in almonds.

To assemble

Roll the pastry out into a well greased tart tin (spring form saves tears later!), add the filling so it is half way up the side of the tin. 

Slice and de-stone as many plums as you need to completely cover the frangipane. Don't press the plums in as the frangipane will rise up as it cooks and you want to see the plums when it's cooked.

Bake 30-40 minutes until golden brown and the filling loses its 'wobble'. Keep an eye on it or you'll end up a little more brown than golden like mine did... but it still tastes amazing.

I think it's best with yoghurt but my husband prefers cream. I also made a version that substituted 100g of the Almond for flour which made a slightly less rich tart.


12 comments

  • Katrice Chewings

    Good evening, I was just taking a look at your website and filled out your “contact us” form. The contact page on your site sends you these messages to your email account which is why you’re reading through my message right now correct? This is the most important achievement with any kind of advertising, making people actually READ your message and this is exactly what you’re doing now! If you have something you would like to blast out to tons of websites via their contact forms in the U.S. or anywhere in the world let me know, I can even target particular niches and my costs are super reasonable. Shoot me an email here: LinaMaurusQE43@gmail.com

    unsubscribe here https://bit.ly/356b7P8

  • Geraldo Canipe

    Zero cost promotion for your website here: http://www.completely-free-ad-posting.xyz

  • Stephen Yuen

    Do you want more people to visit your website? Receive tons of people who are ready to buy sent directly to your website. Boost revenues super fast. Start seeing results in as little as 48 hours. For additional information Check out: http://www.easy-web-traffic.xyz

  • Magda Lemon

    Do you want to submit your business on thousands of advertising sites every month? Pay one low monthly fee and get almost endless traffic to your site forever!

    Take a look at: http://www.permanent-web-links.xyz

  • Emmanuel Somerville

    Do you want no cost advertising for your website? Check out: http://www.post-free-ads.xyz

Leave a comment