Thursday, 13 December 2012

Rustic Plum Tart

I had always wanted to try out all the berry varieties & stone fruits. So one day I bought plums even before deciding what to make of it. I had thought of eating them raw,  but then the idea of making a tart crossed my mind. I decided to use the store bought pastry as I was baking tart for the first time. I got the list of further ingredients required for tart preparation and got them lined up. A scrumptious fruit tart is a gorgeous pastry crust, browned to perfection and filled with a rich creamy filling. It's hard to resist the beauty of this dessert too! So tag along and lets make this fruitilicious tart.

Rustic Plum Tart
Adapted from the book ' Tarts & Pies' by Philippa Vanstone
Rustic Plum Tart

350 g Sweet short pastry (I used store bought)
125 g Unsalted Butter
125 g Light Muscovado Sugar
2 Eggs
125 g Ground Almonds
5 Ripe dark Plums (halved & stoned)
1 Tbsp Plain Flour
2 Tbsp Apricot Jam
1 tsp Lemon Juice
Icing Sugar, to dust

  • Preheat oven to 190 C/fan 170 C/gas 5.
  • Use the pastry to line a tart tin. Lightly prick the base and rest it for 20 mins in fridge or 10 mins in freezer.
  • Cream butter and sugar together, beat in the eggs and then stir in the ground almonds.
  • Spread the almond mixture over the pastry base.
  • Make 3 cuts in each halved plum (1/2 way through). Place these plums, cut side up, evenly positioned over the surface of tart.
  • Dust the plums with flour (helps absorb excess moisture of plums as they cook)
  • Bake the tart for 40 - 45 mins until the almond sponge is firm enough to touch.
  • If the tart starts to color too much, reduce temperature to 180 C/fan 160 C/gas 4 and cover tart with a foil.
  • When the tart is baked, remove it from oven.
  • Heat apricot jam with lemon juice and 3/4 Tbsp of water. Let it boil for a min.
  • Brush the surface of tart with this apricot glaze and dust the pastry crust with icing sugar
Notes: Serve with vanilla ice cream!

                                     ♥ Thank You ♥

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