Recipe

Plum tart

Sweet, juicy glazed plums are layered upon a golden, crumbly pastry to make this beautiful tart. Serve fresh from the oven, sliced with fresh cream, for a delightful dessert.

Oct 29, 2014 1:00pm
  • 20 mins preparation
  • 35 mins cooking
  • Serves 12
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Ingredients

Plum tart
  • 1 3/4 cup (260ml) plain flour
  • 125 gram butter, cut into cubes
  • 1/4 cup iced water
  • 1/2 cup (110g) caster sugar
  • 1/4 cup (30g) almond meal
  • 1/2 cup (40g) flaked almonds
  • 6 plums, stones removed, cut into wedges
  • plum or apricot jam, to glaze
  • thick cream, to serve

Method

Plum tart
  • 1
    In a food processor, pulse 1 1/2 cups of flour with butter until mixture resembles coarse breadcrumbs. With motor running, add water. Pocess until dough comes together to form a ball. Place on a floured board and bring dough together using hands. Flatten to form a disc and wrap in plastic. Chill 50 minutes.
  • 2
    Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
  • 3
    Roll pastry between two sheets of baking paper, to approximately 30cm round. Place on prepared tray. Combine 1/3 cup of sugar, almond meal and remaining flour and sprinkle over pastry, leaving a 5cm border. Top with flaked almonds.
  • 4
    Arrange plums over almonds. Sprinkle with remaining sugar, adding more if plums are tart. Fold pastry edges over plums. Bake 30 minutes. Brush plums with a little warmed jam. Bake further 5 minutes, until pastry is golden. Cool. Cut and serve with thick cream.

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