The Best Plum And Almond Tart
This delightful tart combines the sweetness of ripe plums with a rich, almond-infused filling, all nestled in a crisp, buttery pastry. A versatile recipe that welcomes a variety of seasonal fruits, creating a dessert that is as beautiful as it is delicious. Perfect for any occasion, this tart is sure to impress your guests.
— Constant Cookbook
Ingredients
- You will need 8-10 portion tart tin, preferably loose bottomed, lightly greased with sunflower oil or butter. This recipe is good natured and will adapt happily to a slightly differently sized tin.
- Shortcrust pastry:
- Either use ready made shortcrust and roll it very thinly, or use the following recipe. You will have some left over (just under half, which means you can freeze it for another day).
- 250g plain flour
- 175g butter
- 25g sugar
- 1 whole egg
- 1 tablespoon (approx) cold water
- Filling:
- Enough ripe plums (halved) to fill an 8-person tart tin (about 30cm). About 12 - 15 plums, depending on size. You can also use other fruit in season (stoned cherries, apricots, raspberries, blueberries all work well - in winter, prunes or dried apricots soaked in liqueur or sherry work brilliantly).
- 50g ground almonds
- 50g plain flour
- 125g sugar
- 2 eggs
- 175ml double cream
- 1 tablespoon cassis (or other liqueur or sherry)
- flaked almonds to sprinkle
- extra sugar to sprinkle
Instructions
- For the pastry. If using ready-made shortcrust, roll out as thinly as possible and line the tin. If making your own pastry, place flour and sugar in bowl of food processor, cut cold butter into small (1cm approx) cubes and add to dry ingredients. Process briefly until mix resembles breadcrumbs. Tip into bowl, add egg and cold water. Mix with knife until dough comes together. Knead very briefly just to bring mix to a smooth dough, wrap in cling film and refrigerate for at least 30 mins. (If you don't have a food processor, rub butter into flour until mix resembles breadcrumbs, then proceed as above).
- Remove dough from fridge. If it feels very cold and solid, leave for 10 or 15 minutes at room temperature until it yields a little to your touch. Roll out pastry as thinly as possible and line prepared tin. Reserve excess pastry for another day (you can freeze it - remember to label it sugar dough, not plain!) then return pastry case to fridge for at least half an hour.
- Halve and stone the plums.
- Once pastry has rested for half an hour, pre-heat oven to 190C, remove pastry case from fridge and place plums, cut side up (or other fruit), and evenly distributed, inside pastry case. Mix all filling ingredients together, beat well and pour over plums. Sprinkle over some flaked almonds and a tablespoon of sugar.
- Bake for approximately 35 minutes, turning if necessary, until the filling has risen above the plums and is a lovely deep golden brown. The flaked almonds should have slightly caramelised. If it looks a bit pale, leave for another five minutes and check again - it should be the colour of toffee. You can bake the tart earlier in the day or even the day before, just reheat in a moderate oven for about ten or 15 minutes (or, even better, if the oven has been on for the main course at a hot temperature, just put the tart in the oven when you turn the oven off and it will be perfect for dessert). Serve with thick cream, yoghurt, sour cream or ice cream.
Yield
Serves 8
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