Plum and Almond Tart

 

These tarts are easy, light and delicious.  The recipe makes 10 tarts using 10cm tart tins, or one large tart in a 25cm tin and four small ones.  You can always freeze the raw leftover pastry for another day.

Ingredients

375g plain flour
1 tbsp caster sugar
225g butter, cut into cubes
1 large egg
4 tbsp ice-cold water

200g unsalted butter

200g caster sugar

2 large eggs

200g ground almonds

5-6 plums cut into 8 slices, stones removed.

Method

Put flour, sugar and butter into food processor and blitz to breadcrumb texture.  Beat the egg with the ice-cold water and add slowly while motor is running until dough comes together. Form into a ball in your hands and wrap in cling film and put in fridge for at least 30 mins.

For the frangipane filling, beat butter and sugar together in a bowl using a hand held electric whisk, until light and fluffy. Add eggs one at a time and then stir in the ground almonds.

Roll out the pastry dough thinly and line tart tin(s).  Spoon frangipane into the tart case(s) to come halfway up the sides.  Smooth surface and then cover with plum slices.

Bake at 180C for 30-40 mins (less if doing small tarts) until pastry is crisp, golden and the plums are soft.

To serve, dust with icing sugar and serve with creme fraiche or ice cream.