PLUM AND ALMOND TART
Recipe Raphaella Frame
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
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.