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Plum & Blueberry Tart

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21 March 2017 BY Julie Biuso
SERVES: 8 or more

Plum & blueberry tart 9

Ingredients
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Pastry 300g (10½ ounces) plain flour Pinch of salt ¼ tsp ground cinnamon 150g (5 ounces) unsalted butter, chilled and cubed 2 Tbsp caster (superfine granulated) sugar 100ml (about 3½ fluid ounces) ice cold water Demerara sugar for sprinkling Fruit filling 500g (about 1 pound) dark-fleshed plums 125g (about 4½ ounces) blueberries 50g (about ¼ cup) caster (superfine granulated) sugar Finely grated zest 1 lemon ¼ tsp ground cinnamon 2 Tbsp cornflour (USA cornstarch)

Method
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1 Put flour, salt, cinnamon and butter in the bowl of a food processor. Process briefly until butter is just mixed in. Whiz in sugar. Add water and pulse until dough forms a ball. Read about making pastry here.

Plum & blueberry tart 2

Shape pastry into a round to make it easier to roll out into a circle.

2 Turn dough on to a floured board and knead gently into a ball. Wrap in plastic wrap and chill until firm.

3 Roll out pastry to a 30cm (12”) round on a lightly floured surface. Transfer to a baking sheet lined with baking (parchment) paper.

Plum & blueberry tart 3

4 Halve plums, remove stones and cut into wedges. Mix plums and blueberries, sugar, lemon zest, cinnamon and flour in a bowl and pile into the centre of the dough. Fold in pastry edges and pinch together.

Plum & blueberry tart 4

Plum & blueberry tart

5 Sprinkle edges of pastry with demerara sugar. Bake pie for 35-40 minutes in an oven preheated to 180°C (350°F), or until the pastry is golden and the fruit tender. Serve warm or at room temperature.Plum & blueberry tart 8

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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