Cracker Pack 2019
Take_Stock_Magazine_Plum_tart_recipe

Plum & Almond Tart

Tim Ware
Serves: 8
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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 with a nice cup of tea, and keeps in the fridge for seven days.

Ingredients

  • 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
  • THE FILLING
  • 8 fresh local plums, halved & stones removed
  • 20g brown sugar
  • 1 cinnamon stick
  • ½ tsp mixed all spice

Method

  1. FOR THE FILLING
  2. 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
  3. FOR THE PASTRY
  4. Place all the ingredients except the egg into a food processor and mix until it forms breadcrumbs consistency
  5. 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)
  6. Turn out onto the table and shape into a ball. Wrap in cling film to rest in the fridge for 1 hour minimum
  7. 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
  8. 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
  9. FOR THE SPONGE
  10. Cream the butter until pale in colour by using a mixer or electric hand whisk
  11. Sieve all dry ingredients and add to creamed butter along with lemon zest
  12. Once incorporated add beaten eggs a little at a time on a slow speed until a smooth paste consistency
  13. TO ASSEMBLE
  14. Fill the cooked tart case with the cooled plum compote around 1cm thick
  15. 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
  16. Leave to cool and then serve with clotted cream or vanilla ice cream
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