This tart combines juicy plums, a soft, almond flavoured filling and a buttery base to make for a beautiful treat.
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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.
Meanwhile, place the butter, sugar, eggs, ground almonds, flour, baking powder and vanilla extract in a large bowl and whisk until well blended.
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.
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.
Try serving this tart with a drizzle of cream or vanilla custard.
Typical values per serving when made using specific products in recipe
Energy | 1,502.06kJ/ 359kcals |
|---|---|
Fat | 22.6g |
Saturated Fat | 10.8g |
Carbohydrates | 32.5g |
Sugars | 18.7g |
Fibre | 1.8g |
Protein | 6.3g |
Salt | 0.4g |
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