| Ingredients:
Base
1 1/2 cups plain flour.
100gms chilled butter.
4 tbsp sour cream.
Topping
50gms softened butter.
1/4 cup caster sugar plus 2 tbsp for sprinkling
on top.
2 eggs, beaten.
1 cup (115g or 4 oz) ground almonds.
6 large plums.
1/2 cup plum jam.
4 tbsp flaked almonds.
|
Method:
Base
Sift the flour into a mixing
bowl. Cut in the butter and rub with your fingers
until the mixture resembles fine breadcrumbs.
If the mixture is too buttery, add some more sifted
flour and continue to mix with your fingers until
it does resemble breadcrumbs.
Stir in the sour cream and mix to
form a soft dough. Wrap the dough in cling film
and chill for 30 minutes.
Topping
Cream the butter and sugar
until light and fluffy. Add in the beaten eggs
alternatively with the ground almonds.
Preheat the oven to 200°C.
Roll out the chilled pastry on a
lightly floured surface to a shape 30cms round.
Place onto a lightly greased baking tray.
Spread the almond mixture over the
base, leaving a 4cm border. Cut each plum into
quarters (or halves if using small plums), remove
the stone and arrange the pieces on top of the
almond topping. Turn in the border of the base.
Bake the tart for 30-40 minutes
or until browned.
Warm the plum jam and put through
a sieve to remove any large chunks of fruit. Brush
over the top of the tart to make a glaze. Sprinkle
over the flaked almonds on top.
Serving
Serve with home made custard
or a few dollops of cream.
|
