Ruth's Plum & Almond Tart Recipe
Preheat the oven to 180 °C.Pastry Ingredients: - 150 g butter
- 300 g cake flour
- 1 egg, lightly beaten
Tart Filling:
- 150 g butter
- 130 g sugar
- 2 eggs
- 125 g ground almonds
- 35 g cake flour
- 500 g fresh plums, halved and stoned ( I usually alternate between Plum's & Peaches) whichever I find first on our local Fruit trees.
To make the pastry: Rub the butter into the flour until it resembles fine crumbs. Mix in the egg and shape the dough into a ball. If necessary, add a drop of water. The texture should be firm but not dry, tending towards 'short' or crumbly. Wrap in clingfilm and chill in the refrigerator for 30 minutes.
Roll out the pastry on a floured surface, then line the cake tin with it. Blind bake for 15 minutes, in greased cake tins. Leave to cool.
For the filling:
Cream the butter and sugar well before adding the eggs, one at a time. Beat well. Stir in the ground almonds and the flour.
Spoon this mixture into the baked shell and arrange the halved plums on top (cut-side up).
Bake in the oven for 55 minutes at 180 °C or until the filling rises and is golden brown, and the plums are tender.
Savor your plum and almond tart, perfectly delightful warm or at room temperature — especially with a spoonful of cream or custard.