Plum Almond Elderflower Tart
This delightful plum and almond tart is a perfect combination of sweet, nutty almond cream, juicy plums, and a crisp biscuit base. With a hint of elderflower cordial to elevate the flavors, this tart is a treat for any occasion. Enjoy it warm or cold, served with a cup of tea or a dollop of cream for a truly delightful dessert experience.
— Constant Cookbook
Ingredients
- Base
- - 50g Amaretti biscuits, crushed
- - 50g plain flour
- - 50g wholemeal flour
- - 50g light Muscavado sugar
- - 50g unsalted butter,
- - Extra butter for greasing.
- Topping
- - 50g unsalted butter
- - 50g caster sugar
- - 1 medium egg
- - 75g ground almonds
- - 3 tbsp Bottlegreen Elderflower Cordial
- - 6 plums (approximately 400g)
- Glaze
- - 1 rounded tbsp apricot jam or marmalade
- - 1 tbsp Bottlegreen Elderflower Cordial
Instructions
- Heat the oven to 190C/170C fan/gas 5. Grease the inside of a 23cm loose-bottomed flan tin with soft butter.
- For the base, mix together the crushed biscuits, the plain flour and sugar in a bowl. Melt the butter, add it to the dry ingredients, and mix well. Turn mixture into the flan tin, press evenly into the base and slightly up the sides.
- For the almond cream, put the butter, sugar, egg, almonds and cordial into a food processor and blitz into a thick paste. Spread the paste over the biscuit base.
- Halve and quarter the plums, discard the stones, and then arrange them over the paste. Bake for 25 minutes or until golden.
- Meanwhile, warm the jam or marmalade and cordial in a small pan until melted. Press through a sieve and then once the tart is cooked, brush the glaze over the top. Serve warm or cold.
Yield
Serves 6
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