Almond and Pastry Plum Tart
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 10 min.
Ready in
Ingredients
for
6
- For the pastry
- 1 ½ cups all-purpose flour
- ¾ cup powdered sugar
- ½ cup butter
- 1 egg (beaten)
- 1 lemon (finely grated zest)
- For the filling
- 6 Tbsps Plum Jam
- 3 cups Plum (pitted and quartered)
- ¼ cup powdered sugar
- ½ tsp ground cinnamon
- For the topping
- 2 ¼ cups Almond flour
- 0.333 cup plain flour
- ½ tsp Almond extract
- 1 ⅛ cups unsalted butter (melted)
- 1 ⅛ cups caster sugar
- 3 eggs (beaten)
- To finish
- caster sugar
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the sugar. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the egg and lemon zest until the mixture just comes together as a dough. You may need to add a little water. Roll the dough into a ball, then wrap in cling film and chill for 20 minutes.
2.
Make the topping next: mix all the ingredients together until well blended. Chill for 30 minutes.
3.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 28 cm | 11" pie dish or tin.
4.
Roll out the dough on a floured work surface, until it is almost twice as wide as the diameter of the pie tin. Line the base and sides of the tin.
5.
For the filling: spread the jam over the base of the pastry case. cover with the plums and sprinkle with icing sugar and cinnamon.
6.
Put spoonfuls of the chilled topping on top of the plums.
7.
Bake for 40-50 minutes until the topping is golden and the pastry is browned. Sprinkle with caster sugar while hot.
