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Plum Tart


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Makes 1 long tart, serves 6-8

100g almond meal

6 plums

75g SR flour

2 eggs

80g sugar

130g butter, softened

1 orange or lime zest

30ml brandy

½ tsp ground cinnamon


For the Pastry

95g sugar

150g butter

Pinch salt

½ vanilla bean scraped

1 egg

185g bakers flour

40g cornflour

2g baking powder
 
Whisk the butter and sugar and brandy together. Add the egg, and then add the zest and dry ingredients. Spoon into a baked tart shell and flatten the top. Place sliced plums on top and sprinkle with sliced hazelnuts. Bake at 170°C for 20-30 minutes until cooked. Delicious with cream or icecream; serve warm or room temperature.
 
For the Pastry
Cream the butter and sugar together. Add the egg then add the sifted dry ingredients. Fold together and combine to a ball and wrap and chill for at least ½ hour before rolling out. Roll out to 3mm thick and place in greased tart case, chill, then blind back until golden.