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Sticky plum and almond tart
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250g shortcrust pastry
150g butter, at room temperature
150g golden caster sugar
3 essential Waitrose Eggs
75g ground almonds
75g essential Waitrose
½ tsp baking powder
1 tsp vanilla extract
400g essential Waitrose Home Ripening Plums, stoned and quartered
2 tbsp flaked almonds
2 tbsp apricot jam
1. Preheat the oven to 180ºC, gas mark 4. Roll out the pastry thinly on a floured surface and use to line a 23cm deep, loose-bottomed tart tin. Chill for 5 minutes.
2. Meanwhile, place the butter, sugar, eggs, ground almonds, flour, baking powder and vanilla extract in a large bowl and whisk until well blended.
3.Spoon the filling into the tart case then press the plums evenly into the mixture (they will sink into the centre as the tart bakes). Scatter over the flaked almonds and bake for 40 –45 minutes until risen and golden brown.
4. Melt the apricot jam with 1 tbsp water in a small pan. Brush over the top of the tart and leave to cool. Cut into slices and serve.
Cook’s tip: Try serving this tart with a drizzle of cream or vanilla custard.
Typical values per serving:
6.3g protein, 1.8g fibre
This recipe was first published in July 2013.