Plum & Almond Tart

Name: Plum & Almond Tart
Yield: 8 to 10
Ingredients: 200 g Plain flour; 100 g Cold unsalted butter, cubed; 50 g Fairtrade Tate & Lyle Icing Sugar; 1 Medium egg; 150 g Unsalted butter; 150 g Tate & Lyle Fairtrade Light Brown Soft Sugar; Few drops Almond extract; 2 Medium eggs; 150 g Ground almonds; 50 g Plain flour; 500 g Plums; Tate & Lyle Fairtrade Icing Cane Sugar + extra for dusting

Rating 0.0

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Prep

35 Mins

Bake

1hr

Serves

8 to 10

Difficulty

Easy

About

Juicy plums and almonds are a match made in heaven in this delicious pud tart.

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Vegetarian Easy Desserts Afternoon Tea Afternoon Tea 8 to 10

Instructions

Ingredients

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Step 1

Line a shallow roasting tin 21Cmx30Cm (8 ½” x 12”) with a parchment paper.

Step 2

Make the pastry by putting the flour, butter and Tate & Lyle Icing sugar into a food processor and blend until the mixture resembles fine breadcrumbs. Slowly add the egg and turn off as soon as the mixture forms into a ball. Turn onto a lightly floured surface and roll out the pastry to a rectangle. Place the tin on top of the pastry to judge how much to roll out and Cut out the pastry using the tin as a guide.

Step 3

Lay the pastry in the tin and press into the edges, and chill for 20 minutes.

Step 4

Pre-heat the oven to 190C/170Cfan/gas 5.

Step 5

Prick the base of the pastry with a fork, line with foil and bake for 15 minutes. Remove from the oven and reduce the heat to 180C/160Cfan/gas 4.

Step 6

To make the filling, put the butter and Tate & Lyle Light Soft Brown sugar into a food processor and blend until pale and soft. Add the almond extract, eggs, ground almonds and flour and blend well. Spread on top of the pastry then arrange the plums skin side up. Bake for 45 minutes until the filling is golden.