Plum tart
Published: December 19, 2014 at 2:28 PM
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Serves 8
A little effort
Total time: 1 hr
A star rating of 5 out of 5.1 ratingRate
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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.
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Make this simple but impressive plum tart, then check out our plum cake, fig tart and blackberry tart plus discover more autumnal plum recipes.
Ingredients
Nutrition
-
500g shortcrust pastry
-
100g ground almonds
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5 eggs
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142ml pot single cream
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100g butter
melted
-
150g golden caster sugar
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6-15 depending on size plums
halved and stoned
-
2 tbsp demerara sugar
Nutrition: per serving
- kcal651
- fat42.5g
- saturates17.1g
- carbs59.1g
- fibre3g
- protein11.9g
- salt0.98g
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Method
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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.
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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.
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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.
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