PLUM AND AL­MOND TART

Recipe Raphaella Frame

House and Leisure Food - - CONTENTS -

250g cake flour 125g but­ter ⅓ cup caster sugar 1 egg yolk 1T ice-cold wa­ter 125g but­ter, soft­ened 125g caster sugar 2 eggs 125g ground al­monds 1T plain flour 2½T apri­cot jam 10 red plums, sliced

into seg­ments 100g flaked al­monds,

lightly toasted crème fraîche to serve

Serves 8

To make the crust, com­bine the flour, but­ter and caster sugar in a food pro­ces­sor and blend un­til the mix­ture re­sem­bles fine bread­crumbs. Add the egg yolk and the wa­ter and process un­til the pas­try just comes to­gether into a soft dough. Add more wa­ter if nec­es­sary. Turn onto a lightly floured sur­face and knead un­til smooth (do not over-knead). Wrap in cling­film and re­frig­er­ate for half an hour.

Pre­heat the oven to 190°C. Roll the pas­try out on a lightly floured sur­face to a thick­ness of about 5mm and use it to line a lightly greased 23cm tart tin with a re­mov­able base. Dock the pas­try with a fork and re­frig­er­ate for a fur­ther 15 min­utes. Line with bak­ing pa­per and rice or beans and bake blind for 10 min­utes. Re­move the rice or beans and pa­per, and bake for a fur­ther five min­utes, then set aside to cool.

To make the al­mond fill­ing, cream the 125g but­ter and 125g caster sugar un­til pale and fluffy. Grad­u­ally beat in the eggs, then fold in the ground al­monds and flour. Mix well and chill un­til needed.

Spread about one and a half ta­ble­spoons of apri­cot jam over the base of the pas­try. Spoon in the al­mond fill­ing, smooth­ing the top, and ar­range the plum slices in con­cen­tric cir­cles, press­ing very slightly into the mix­ture. Bake for 55 min­utes to an hour, un­til the fill­ing has puffed a lit­tle and is golden brown. Re­move from the oven, brush the plums with the re­main­ing apri­cot jam and sprin­kle the toasted, flaked al­monds over the top. Serve warm or at room tem­per­a­ture with a dol­lop of crème fraîche.

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