Plum and almond tart
Ingredients: For the pastry:
■ 250g plain flour
■ 20g caster sugar
■ 1 whole egg
■ 1 egg yolk
■ 125g cold unsalted butter, diced approximately
■ 1 tbsp cold water
For the filling:
■ 200g soft unsalted butter
■ 200g caster sugar
■ 2 whole eggs
■ 200g ground almonds zest of 1 unwaxed lemon
For the topping:
■ 10-12 plums depending on the size; they have to cover tart top. Wash and slice in half
■ 80g apricot jam to glaze
For serving:
■ fresh cream or crème fraiche
Method:
■ Make the pastry first, by placing all the ingredients (except the cold water) into a food processor. Blitz together until it just comes together and then slowly add a little cold water at a time until the pastry comes together. Empty on to a floured surface and make into a smooth ball. Cover with clingfilm and chill for 20 minutes in the refrigerator.
■ To prepare the pastry case, roll out the chilled pastry on a lightly floured surface until large enough to line a 23cm tart tin. Press the pastry up against the ridged edges, try and get a uniform thickness throughout. Chill in the refrigerator for a further 20 minutes. Preheat the oven to 190°C/ gas mark 5 before making the filling.
■ Beat the softened butter with the sugar until it becomes light and fluffy. Then beat in the eggs until mixed through. Gently fold in the ground almonds and the lemon zest. Leave to one side while you cook the pastry case of the tart.
■ Prick the entire surface of the pastry case with a fork; this stops it from puffing up and forming air bubbles. Place some greaseproof paper on the pastry case and add baking beans before placing in the preheated oven for blind baking for 10-15 minutes. Then take out the pastry case and take the baking beans along with the greaseproof paper and bake for a further 10-12 minutes or until the pastry case is cooked through.
■ Pour the almond filling into the cooked pastry case and then arrange the plum halves over the top. Then place back into the oven for a further 3540 minutes.
■ Once the plums are cooked through, take the tart out of the oven and leave aside.
■ Meanwhile, gently heat the apricot jam in the microwave for 30-45 seconds, until it has become runny. Brush the tart with the runny apricot jam to give it a glossy shine. Carefully take the tart out of the tart tin and cool on the wire rack. Serve with either fresh cream or crème fraiche.