Pastry
- 180g butter
- 75g icing sugar
- 2 egg yolks
- 225g plain flour
Filling
- 100g soft butter
- 150g sugar
- 100g amaretto biscuits
- 200g ground almonds
- 4 eggs
- 16 plums, approx., cut in half, stones removed, sliced.
Plum and Almond Tart
6-8 people
Ingredients
Main
Pastry
- 180g butter
- 75g icing sugar
- 2 egg yolks
- 225g plain flour
Filling
- 100g soft butter
- 150g sugar
- 100g amaretto biscuits
- 200g ground almonds
- 4 eggs
- 16 plums, approx., cut in half, stones removed, sliced.
Method
Copy TextTo make the pastry: In the processor, mix the butter, icing sugar and egg together. Add in the flour. Gather up the pastry and chill for an hour.
To make the filling: Also in the processor, mix the butter, sugar, biscuits, ground almonds and eggs.
Set the oven to Gas Mark 4, 180C (350F).
Roll out the pastry to line a 28cm diameter x 3cm deep tart tin. Chill for 10 minutes. Spread the filling mixture over the base. Place the plum slices on top and sprinkle with an extra tablesp. sugar. Bake for 45-50 minutes until completely set and nicely browned.
The Quality Mark & You
Learn MoreMethod
Copy TextTo make the pastry: In the processor, mix the butter, icing sugar and egg together. Add in the flour. Gather up the pastry and chill for an hour.
To make the filling: Also in the processor, mix the butter, sugar, biscuits, ground almonds and eggs.
Set the oven to Gas Mark 4, 180C (350F).
Roll out the pastry to line a 28cm diameter x 3cm deep tart tin. Chill for 10 minutes. Spread the filling mixture over the base. Place the plum slices on top and sprinkle with an extra tablesp. sugar. Bake for 45-50 minutes until completely set and nicely browned.
