Plum tart
This tart is an easy treat for teatime and even pudding if there’s any left. Plums stay naturally juicy and sweet when cooked, and give a lovely tang against the almonds.
- 500g shortcrust pastry
- 100g ground almonds
- 5 eggs
- 142ml pot single cream
- 100g buttermelted
- 150g golden caster sugar
- 6-15 depending on size plumshalved and stoned
- 2 tbsp demerara sugar
Nutrition: per serving
- kcal651
- fat42.5g
- saturates17.1g
- carbs59.1g
- fibre3g
- protein11.9g
- salt0.98g
Method
step 1
Roll the pastry out to the thickness of a £1 coin and line a 23cm loose-bottomed tart tin. Chill for 30 minutes.
step 2
Heat the oven to 180c/fan 160c/gas 4. Line the pastry with parchment, cover with beans and bake for 15 minutes, lift out the beans and parchment and bake for 5 minutes.
step 3
Whisk the almonds, eggs, cream, butter and sugar until smooth and pour into the pastry case. Arrange the plums in the case cut-side down, pushing them into the custard mixture, they should fit fairly close together.
Sprinkle the top with demerara sugar and bake for 25-30 minutes or until the filling is just set and the plums are cooked.