Plum & Almond Tart

Desserts Food Vegetarian

This tart is great for autumn when Victoria plums are at their sweetest. The tart is delicious served warm with a scoop of vanilla ice cream on top or cold […]

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8 Servings

Ingredients

FOR THE SWEET PASTRY

125g unsalted butter

88g icing sugar

250g plain flour

Pinch salt

1½ eggs, beaten

Almond sponge Frangipani

125g unsalted butter

125g icing sugar

2 eggs

125g ground almonds

12g corn flour

1 tsp almond essence

½ tsp mixed spice

Zest 1 lemon

FOR THE FILLING

8 fresh local plums, halved & stones removed

20g brown sugar

1 cinnamon stick

½ tsp mixed all spice

Method

FOR THE FILLING
Place the plums in a pan with the other ingredients and cook on a low heat until soft and a jam like consistency. Remove from heat and leave to cool
FOR THE PASTRY
Place all the ingredients except the egg into a food processor and mix until it forms breadcrumbs consistency
Pour in the egg and pulse mix until it just comes together and forms a rough paste (do not over mix as this will lead to tough pastry)
Turn out onto the table and shape into a ball. Wrap in cling film to rest in the fridge for 1 hour minimum
Preheat the oven to 170°C. Roll out the pastry to desired thickness - 3mm is good - spread the mincemeat thinly over and evenly over the entire side of pastry. From one long side roll up into a sausage. Place in fridge and chill for 2 hours until firm
Cut into 6mm width discs and lay out on the baking tray lined with grease proof paper and cook for around 12 minutes until light blond colour
FOR THE SPONGE
Cream the butter until pale in colour by using a mixer or electric hand whisk
Sieve all dry ingredients and add to creamed butter along with lemon zest
Once incorporated add beaten eggs a little at a time on a slow speed until a smooth paste consistency
TO ASSEMBLE
Fill the cooked tart case with the cooled plum compote around 1cm thick
Place the almond sponge mix on top to fill a couple of mm from the rim of the case. Place in oven at 160°C for 40 minutes until golden and firm to the touch
Leave to cool and then serve with clotted cream or vanilla ice cream

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