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Plum and Almond Tart

For a 23 cm.(9ins.) tart or quiche tin
Pastry;
110g (4 oz.) Flour
60g (2 oz.) Butter
2 to 3 tablespoons Water

Filling:
110g (4 oz) Butter (preferably unsalted)
110g (4 oz). Caster Sugar
110g (4 oz.). Ground Almonds
or 60g (2 oz). Breadcrumbs and 60g (2 oz). Ground Almonds
2 Eggs
10 fresh plums
2 oz. Slivered Almonds
4 tbs. Apricot Jam (optional)

Blend the butter with the flour(either by rubbing in or in a food processor)
Knead in the water and use this pastry to line a 12ins. tart tin.
(As this is cooked for some time in the oven there is no need to bake it blind)

The next part can also be easily done in a food processor.
Beat the butter with the sugar until light.
Beat in the eggs, the ground almonds (and the breadcrumbs if used)
Pour this mixture into the lined tin.
Halve the plums and take out the stones.
Push the halved plums into the almond mixture and scatter over the slivered almonds..
Bake at 175C/350F/Gas 4 for 35 mts.
Tast with a skewer like a cake.

For a special occasion this can be gkazed in the French style:

Melt the jam with a little water and spoon over the top.
Serve warm or at room temperature.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef