PLUM & ALMOND TARTLETS

INGREDIENTS

• ½ cup castor sugar

• 1 cup ground almonds

• 1 cup unsalted butter, cut into 2cm cubes

• 3 eggs

• ½ cup wholewheat flour

• 2t baking powder

• ¼t salt

• 6 plums, halved and stones removed

METHOD

Preheat oven to 180°C. Grease 8 individual tartlet tins or a 12-hole muffin tin. Using an electric beater, whisk together the sugar and almonds until well combined, then cream the butter into the sugar and almond mix. Add the eggs one by one, mixing well before adding the next egg.

Sift flour, baking powder and salt together and stir into mixture. Combine well.

Spoon into tartlet tins or muffin tin holes, filling each one about three-quarters full. Place a halved plum on top of each tartlet. Put the rest of the plum halves into a roasting tin and sprinkle with a little brown sugar.

Bake tartlets and plum halves for 30 minutes.

Remove from oven and turn the tartlets onto a cooling rack. Let the roasted plums cool, then blend to a puree using a stick blender or in a food processor.

Serve tartlets with a dollop of Greek yoghurt and plum puree.

Tip

If you can’t find plums, you can use pears in this recipe.