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by Diana Henry
Serves: 6 - 8
250g plain flour, plus extra to dust
2 tbsp caster sugar
175g butter, cold and cut into small cubes
1 British Blacktail Medium Free Range Egg, yolk
2 tsp double cream
Pouring cream or crème fraîche, to serve
For the filling
3 tbsp ground almonds
50g caster sugar, plus 3 tbsp extra for sprinkling
2 tbsp redcurrant or plum jelly
1. Put the flour, sugar and salt in a bowl. Add half the butter and use your fingertips to rub the butter into the flour until you have a breadcrumb-like mixture. Add the rest of the butter and work it in, but leave the pieces of butter the size of a pea. Add 1 tbsp cold water and start to bring the dough together into a ball. Add more water if needed, up to about 2-3 tbsp. Pull the dough together but don’t overwork it. Press it into a disc, wrap it in clingfilm and put it in the fridge for at least 2 hours.
2. Lightly flour a rolling pin and a large piece of baking parchment. Roll the dough out to make a circle 28-30cm across. Trim off the excess pastry. Put the pastry, still on the parchment, onto a baking sheet and put this in the fridge. Leave it there until the dough is cold and firm.
3. Preheat the oven to 240°C, gas mark 9 and put a large baking sheet in to heat up. Halve the plums, remove the stones and cut each half into slim slices (about 4mm at the widest part).
4. Take the pastry out of the fridge and sprinkle it with the ground almonds and sugar, leaving a 5cm border all the way around. Arrange the plum slices on this in concentric circles in 2 layers, if necessary. Sprinkle the plums with 2-3 tbsp sugar (it depends how sweet the fruit is). Pull the pastry border up over the fruit, leaving some showing in the middle, all the way round, crimping it where it overlaps. Put the tart back in the fridge for 20 minutes.
5. Beat the yolk with the cream and brush onto the pastry rim. Sprinkle sugar on it. Slide the tart on its parchment onto the hot baking sheet in the oven and bake for 15 minutes. Turn the heat down to 180°C, gas mark 4 and cook for another 30 minutes. The pastry should be golden and the plums soft and bubbling.
6. Heat the jelly in a saucepan with ½ tbsp water. Stir to melt the jelly until smooth. Spread the jelly over the fruit using a pasty brush. Leave the tart to cool for about 20 minutes. Serve with pouring cream or crème fraîche.
Typical values per serving:
vegetarian (for 6, with pouring cream)
This recipe was first published in September 2020.