Plum tart

Plum tart

By
From
Encyclopedia of Food and Cookery
Serves
8

Pastry

Ingredients

Quantity Ingredient
150g plain flour
60g butter
1 tablespoon caster sugar
25g ground almonds
1/2 egg, beaten
lemon zest
2 teaspoons rum

Filling

Quantity Ingredient
55g ground almonds
110g sugar
1.5kg ripe plums, slit open and stoned
3 tablespoons icing sugar
1/2 teaspoon cinnamon

Method

  1. To make pastry, work all pastry ingredients together. Roll into a ball, wrap in plastic wrap and refrigerate for 1 hour before using.
  2. When chilled, roll out on a floured work surface and use to line a 25 cm flan tin with a removable base. Chill tart shell for 30 minutes.
  3. To make filling, sprinkle tart shell with ground almonds and 1 tablespoon sugar. Arrange plums, cut side up, in circles, packing them tightly and reversing direction of fruit with each circle. Sprinkle with remaining sugar.
  4. Place on a baking tray and bake on the lowest rack in a preheated moderate oven (180°C) for 1 hour or until plums are soft. Cool for a few minutes, then remove the flan ring and allow to stand until just warm.
  5. Combine icing sugar and cinnamon and sift over plums before serving. Pass around a bowl of whipped cream if liked.
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