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Mixed plum tart
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Prep Time:
50 minutes
Cook Time:
50 minutes
Total Time:
100 minutes
Highlight peak plums in a stunning tart with from-scratch crust.
Ingredients:
  • 100g butter, softened
  • 110g caster sugar
  • 1 Free Range Egg
  • 2.00 Free Range Egg yolk
  • 120g almond meal
  • 35g plain flour
  • 6 assorted plums, stoned, cut into wedges
  • Icing sugar, to serve
  • Double cream, to serve
  • 225g plain flour
  • 55g icing sugar
  • 125g chilled butter, chopped
Instructions:
  • For the shortcrust pastry, blend flour, icing sugar, and butter in a food processor until it looks like fine breadcrumbs. Add egg yolk and 2 tsp chilled water, and process just until dough forms. Transfer to a floured surface, shape into a disc, wrap in plastic, and chill in the fridge for 30 mins.
  • Preheat the oven to 200C. Grease a 22cm fluted tart tin with removable base. Roll out the dough into a 3mm-thick disc on a lightly floured surface and line the pan with the pastry. Trim any excess pastry with a small sharp knife, then chill in the fridge for 15 minutes.
  • Preheat oven to 200°C. Line pastry with baking paper, fill with pastry weights or beans, and bake for 10 minutes. Remove paper and weights, then bake for an additional 10 minutes or until light golden. Reduce oven temperature to 180°C.
  • With an electric mixer, cream the butter and sugar until light and fluffy. Incorporate the egg and egg yolk. Gently mix in the almond meal and flour until well combined. Spread the mixture evenly onto the pastry case.
  • Cover the filling with the plum wedges and bake until golden and the filling is set, approximately 30 minutes. Allow to cool completely in the pan before serving.
  • Place the tart on a serving plate, sprinkle with icing sugar, and accompany with double cream.

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