Plum Tart
Introduction
Serves: 8
Ingredients
600g (1 lb 3 oz) plums
¼ tsp ground cinnamon
4 Tbsp ground almonds
2 Tbsp brown sugar
Icing (confectioner’s) sugar for dusting
1 egg white, lightly beaten with a fork
½ cup slivered almonds
Demerara sugar
Method
1 Preheat oven to 180°C (350°F). Roll pastry into a rectangle 30cm long by 32cm wide (11” by 12”) on a lightly floured surface. Transfer the pastry to a baking tray (sheet) lined with baking (parchment) paper. Chill.
2 Cut plums in half and remove stones. Slice plums thinly. If the plums are clingstone, slice the flesh off the stones. If the plums are very juicy, you may need to dry them off a bit with paper towels. Transfer plums to a bowl and mix through cinnamon, ground almonds and brown sugar.
3 Distribute the plum mixture over the pastry, keeping it in from the sides and ends. Bring the sides of the pastry over the fruit, leaving filling revealed down the middle, and tuck in the pastry ends. Brush the tart with beaten egg white. Mix slivered almonds with the remaining egg white and spoon over the sides of pastry. Sprinkle with demerara sugar.
4 Bake the tart for 25-35 minutes, until the pastry is well cooked and golden. Dust with icing sugar. Serve warm, cut in thick slices.
Recipe Notes
If using pre-rolled pastry, roll it a little thinner. If using pastry sheets, you may need to patch them. If you are starting with a 500g or 1 lb block of pastry, you will have leftover pastry. Roll the scraps (chill after rolling if the pastry becomes soft), cut out rounds and re-freeze. Use for sweet tartlets.
