Ingredients
Nut pastry
Almond crème pâtissière filling
To assemble
Method
Nut pastry
1.Place the pastry ingredients into a food processor and process until mixture resembles fine breadcrumbs.
2.Depending on the size of your egg and yolk, it may come together here; if it doesn’t, add 1 Tbsp chilled water and pulse again.
3.Tip out mixture and squeeze together with your hands. Wrap in plastic wrap and refrigerate while you make the filling.
Almond crème pâtissière filling
4.In a stand mixer whisk together the egg yolks and sugar until pale and fluffy.
5.Sift in the almonds and flour and stir to combine. Add the milk to a large pan with the vanilla paste and heat until almost boiling.
6.With the stand mixer’s motor running, pour the hot milk into the egg mixture.
7.When combined, transfer mixture to a large pan and stir over a medium-low heat until it thickens, then set aside to cool. It will look lumpy at one point but don’t panic – it will smooth out and thicken further as it cools.
8.Cut off a third of the pastry and set aside. Roll out remainder and use to line a greased 25cm tart tin.
9.Refrigerate for 30 minutes.
To assemble
10.When the tart shell is cold, spread the base with jam and dot with a few cherries and plums.
11.Pour over some of the filling and then add more cherries and plums. Repeat until the tart shell is full to the top.
12.Roll out rest of pastry. Brush a little beaten egg around tart rim and lay pastry on top.
13.Press around rim to seal edges and trim off excess. Decorate with bits of pastry if you wish. Brush top with beaten egg to glaze.
14.Bake for around 40 minutes or until evenly browned.
