| 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.
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