Plum tart
- Preparation and cooking time
- Total time
- A little effort
- Serves 8
Skip to ingredients
Ingredients
- 500g shortcrust pastry
- 100g ground almonds
- 5 eggs
- 142ml pot single cream
- 100g butter, melted
- 150g golden caster sugar
- 6-15 depending on size plums, halved and stoned
- 2 tbsp demerara sugar
Method
- STEP 1
Roll the pastry out to the thickness of a £1 coin and line a 23cm loose-bottomed tart tin. Chill for 30 minutes.
- STEP 2
Heat the oven to 180c/fan 160c/gas 4. Line the pastry with parchment, cover with beans and bake for 15 minutes, lift out the beans and parchment and bake for 5 minutes.
- STEP 3
Whisk the almonds, eggs, cream, butter and sugar until smooth and pour into the pastry case. Arrange the plums in the case cut-side down, pushing them into the custard mixture, they should fit fairly close together.
Sprinkle the top with demerara sugar and bake for 25-30 minutes or until the filling is just set and the plums are cooked.
