PLUM, CINNAMON AND SOUR CREAM TART

Serves 8-12

Ingredients:

Sweet pastry

300g of butter

170g of icing sugar

500g of strong flour

70g of ground almonds

2 egg yolks

Filling:

1 vanilla pod, split and scraped Pinch of salt

400g of red or purple plums (about 6) 300ml sour cream

150gm dark muscovado sugar

2 tsp cinnamon

Handful of pecans

METHOD

First make the pastry; this is best done in an electric mixer.

Preheat the oven to 180°C. Lightly combine the butter, sugar, vanilla and salt together, do not overwork.

Gradually add whisked egg and then the almonds.

Finally, add the flour – again, do not over-work the paste.

Shape neatly, wrap in cling film and chill for one hour before using.

When chilled, roll out, line a tart case and blind bake for 15 minutes, until it starts to turn golden brown.

Then de-stone and cut the plums into segments of eight and mix in a big bowl with the sour cream.

Spread and arrange the plums in the tart case.

Mix the cinnamon and sugar together and sprinkle over the top, along with the pecans.

Bake for 30 minutes, until golden on top and bubbling.

Leave to cool for 30 minutes and serve

Recipe: Juicy Delicious