Sticky Plum & Almond Tart

Name: Sticky Plum & Almond Tart
Prep time: 15 minutes
Cook time: 45 minutes
Yield: 12 Servings
Cuisine: British
Ingredients: 250g shortcrust pastry; 150g butter, at room temperature 1; 50g golden caster sugar; 3 medium eggs; 75g ground almonds; 75g self-raising flour; ½ tsp baking powder; 1 tsp vanilla extract; 400g plums, stoned and quartered; 2 tbsp flaked almonds; 2 tbsp apricot jam

preparation 15 minutes
cook time 45 minutes
Serves 12

This gooey plum tart is perfect for teatime

Recipe and image courtesy of Waitrose & Partners

Ingredients Method

250g shortcrust pastry
150g butter, at room temperature 1
50g golden caster sugar
3 medium eggs
75g ground almonds
75g self-raising flour
½ tsp baking powder
1 tsp vanilla extract
400g plums, stoned and quartered
2 tbsp flaked almonds
2 tbsp apricot jam

Preheat the oven to 180ºC, gas mark 4. Roll out the pastry thinly on a floured surface and use to line a 23cm deep, loose-bottomed tart tin. Chill for 5 minutes.

Meanwhile, place the butter, sugar, eggs, ground almonds, flour, baking powder and vanilla extract in a large bowl and whisk until well blended.

Spoon the filling into the tart case then press the plums evenly into the mixture (they will sink into the centre as the tart bakes). Scatter over the flaked almonds and bake for 40 –45 minutes until risen and golden brown.

Melt the apricot jam with 1 tbsp water in a small pan. Brush over the top of the tart and leave to cool. Cut into slices and serve.

Ingredients

250g shortcrust pastry

150g butter, at room temperature 1

50g golden caster sugar

3 medium eggs

75g ground almonds

75g self-raising flour

½ tsp baking powder

1 tsp vanilla extract

400g plums, stoned and quartered

2 tbsp flaked almonds

2 tbsp apricot jam

Method

Preheat the oven to 180ºC, gas mark 4. Roll out the pastry thinly on a floured surface and use to line a 23cm deep, loose-bottomed tart tin. Chill for 5 minutes.

Meanwhile, place the butter, sugar, eggs, ground almonds, flour, baking powder and vanilla extract in a large bowl and whisk until well blended.

Melt the apricot jam with 1 tbsp water in a small pan. Brush over the top of the tart and leave to cool. Cut into slices and serve.