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Plum and almond tart with cinnamon cream
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Prep Time:
45 minutes
Cook Time:
65 minutes
Total Time:
110 minutes
Highlight seasonal plums in a stunning dessert tart.
Ingredients:
  • pure icing sugar, to serve
  • 150g butter, softened
  • 161.25 gm caster sugar
  • 2.20 gm vanilla extract
  • 125.00 gm almond meal (ground almonds)
  • 20.00 ml plain flour
  • 2 lemons, rind finely grated
  • 6 firm plums, halved, stones removed
  • 300ml double cream
  • 2.50 gm ground cinnamon
  • 500.00 ml plain flour
  • 150g butter, chilled, chopped
  • 40.00 gm chilled water
Instructions:
  • Prepare pastry dough effortlessly: Combine flour, butter, egg yolk, and water in a food processor until dough forms. Transfer to a floured surface, knead until smooth, shape into a 10cm round, wrap in greaseproof paper, and chill for 10 minutes until firm for rolling.
  • Take the chilled pastry and sandwich it between two sheets of baking paper. Roll it out with a rolling pin to fit a 2cm deep, 25cm (base) fluted tart pan with a removable base. Peel off the top sheet of paper, then use the second sheet to transfer the pastry into the pan. Gently press it in, trim the edges, and pop it into the freezer for 15 minutes until it becomes firm.
  • Preheat the oven to 180°C. Bake the pastry for 15 minutes or until it turns a lovely light golden color. Take it out of the oven and let it cool on the side.
  • In a large bowl, cream together soft butter, sugar, and vanilla with an electric mixer until fluffy. Gradually add eggs one at a time, mixing well after each addition. Finally, gently fold in almonds, flour, and lemon rind until combined.
  • Arrange plums, cut side down, on pastry base. Spread almond mixture on top and bake for 50 minutes until golden and set in the middle.
  • Mix together heavy cream and ground cinnamon in a bowl. Sprinkle icing sugar on the tart. Enjoy the tart warm or at room temperature with the cinnamon cream on the side.

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