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.
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