| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Tessa, Bramley’s, Country, Kit | 1 | servings | |
INGREDIENTS
| 10 | Inch shortcrust pastry tart base made | |
| ; with 175g buttery | ||
| Shortcrust | ||
| 3 | tb | Plum or apricot jam |
| 110 | g | Unsalted butter at room temperature |
| 110 | g | Caster sugar |
| 2 | Eggs; beaten | |
| 135 | g | Ground almonds |
| 1 | tb | Self raising flour |
| 1 | ts | Baking powder |
| 225 | g | Dessert plums |
| 1 | tb | Flaked almonds |
| Icing sugar to dredge |
INSTRUCTIONS
Bake the tart case blind. Warm the jam with 2 tablespoons of water and sieve out any solid pieces of fruit. Spread onto the base of the tart case. Beat the butter and sugar together until light and fluffy. Add the beaten eggs a little at a time. Sieve together the ground almonds, flour and baking powder and then fold gently into the creamed mixture. Spread on top of the jam in the pastry case. Cut the plums in half and stone them. Put them on top of the almond mixture, cut side down, pressing them in slightly. Scatter the flaked almonds over the top of the almond filling. Bake until well risen , golden brown and firm to the touch - usually about 45-55 minutes - it really depends on how juicy the fruit is. Cool slightly and dredge lightly with icing sugar before serving warm. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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