This sweet tart is the perfect dessert for autumn.
Ingredients
Serves 6
- 400g sweet pastry
- 3 tbsp raspberry jam
- 100g butter, softer
- 100g icing sugar
- 100g ground almond
- 2 tbsp. cornflour
- 3 eggs
- 4-5 plums, halved
- 2 tbsp. flaked almond
To serve:
- Homemade custard
- Whipped cream
Method
- First, using a rolling pin, roll out the pastry on a lightly floured surface.
- Prepare 1 x 20cm diameter tart or square tin with removable bottom by lightly greasing and dusting with flour. Lay the pastry onto the tray and gently press to fit.
- Spread a layer of jam onto the pastry then place in the fridge to set for 10-20 minutes.
- Preheat the oven to 160˚C.
- Then, prepare the almond mixture.
- Place the butter, sugar, ground almonds, cornflour and eggs into a bowl and whisk until the mixture is smooth.
- Pour the mixture over the prepared pastry, place over the top the halved or quartered plum pieces. Sprinkle with flaked almonds.
- Transfer into the oven and bake for 30-40 minutes until golden brown on top.
- When the tart is baked, remove and leave to cool for 15 minutes.
- Sprinkle with icing sugar and serve with some warm custard and whipped cream.
Chef tips:
- Prepare the sweet pastry a day ahead.
- Roll it and store ready to use in the fridge.
- Adding some jam or marmalade on the base of the tart will enhance the fruits place on top of the almond mixture.
- Lastly, if the fruits used are not ripe or very hard, poach them in a light syrup to soften and bring the best of the flavours.
