Plum & almond tart
This is our house favourite for a grown-up birthday cake. We can't resist a frangipane, which is basically what this tart is; lovely shortcrust pasty filled with squishy almond filling and slightly sharp plums. Really delicious at any time of the day. I'm not kidding this tart is great for breakfast with fresh coffee - think of it as a French-style patisserie type of affair.
Ingredients
Serves 8-10
6-7 plums , halved and destoned
3 tablespoons vanilla, or plain caster sugar
300 g unsalted butter
300 g caster sugar
3 whole free-range eggs
350 g ground almonds
1 handful whole pistachio nuts , shelled (optional)
Shortcrust pastry (see below)
Method
Line a 28cm/11 inch loose-bottomed flan tin with the pastry and bake it blind (see instructions below).
Toss the plums in the vanilla sugar, let them macerate for while you make the filling.
Beat the butter and sugar in a mixer until light and creamy.
Add the almonds and then the lightly beaten eggs and fold in until completely combined. Stir in the pistachio nuts, then place in the fridge to firm up slightly.
Once the mixture has chilled, spoon it into your tart case making sure it is about three-quarters full. Don’t overfill otherwise it will spill over the edge in the oven.
Push the plums into the mixture.
Bake on a tray at 170°C/350°F/gas 4 for 1 hour, or until the almond mix has become firm and golden on the outside, but is still soft in the middle.
Allow to cool for about ½ an hour and serve with ice cream, or crème fraîche.
Sweet shortcrust pastry
I have found that this Jamie Oliver recipe that works best for me. Others have ended in various versions of grey lumps. I use a food processor to start the pastry off as it saves time and is much easier, but probably not purist. If you don't have one, grate the butter into the flour and use cold hands!
Ingredients
125g unsalted butter, 2cm cubes
250 g organic plain flour , plus extra for dusting
50 g icing sugar , sifted
1 large free-range eggs, beaten
½ - 1tbsp milk
Method
Put the butter, flour and icing sugar into the food processor.
Using the cutting blade, turn the food processor on in 2 second bursts to chop up the butter until you have a crumb-like texture.
Continue until all the butter is combined with the flour, a few small lumps is fine though.
Slowly add the eggs to the blender and again set the mixer going in very short bursts until you see the mixture coming together.
Once you have added all the egg the pastry should be beginning to form.
Carefully scrape the mixture out and onto a clean worktop and gently bring together with your (cold) hands, you may need to add a little milk at this stage.
As soon as the pastry is just about sticking together, but still looks quite flaky and not blended that well, shape into a large donut, wrap in clingfilm and place in the fridge for at least 30 minutes.
Take the pastry out once it has had time to rest and leave on the side to warm up to room temperature, so it is easier to roll out.
Roll out fairly thin for your tart base. As the pastry has not been kneaded and worked too much you will notice small pieces of butter in it and it will have a fairly uneven colour and texture overall. This is fine; you will end up with a lovely flaky pastry that will be really light.
Use the rolling pin to lift the pasty into the tart case and place in the freezer for 15 minutes so there is less shrinkage when baked.
Remove the tart from the freezer and place baking parchment right over the pastry (including the edges) and fill the case with baking beads. Bake on 200°c for 20 minutes, remove the paper and beads before putting back in the oven for about 10 minutes on 170°c, or until the pastry begins to colour slightly.
Tip
Instructions for using a 23cm tart case:
3-4 plums , halved and de-stoned
1-2 tablespoons vanilla sugar, or plain caster
200 g unsalted butter
200 g caster sugar
2 large free-range eggs
200g ground almonds
1 small handful whole pistachio nuts , shelled (optional)
Shortcrust pastry:
100g unsalted butter, 2cm cubes
200 g organic plain flour , plus extra for dusting
40 g icing sugar , sifted
1 large free-range eggs, beaten
Bake pastry blind as above and reduce tart cooking time to 170°C/350°F/gas 4 50 minutes.