Plum Tart
A cross between a cake and a tart, tastes delicious and looks much harder to make than it is. If you have Victoria plums then this tart is for you.
Serves 8-10
Ingredients
You will need a 23cm loose bottomed fluted flan tin, brushed with lining paste.
125g Soft margarine or butter
125g Caster sugar
1 egg
125g ground almonds
125g Plain flour (or gluten free flour or rice flour for gf version)
30ml whole milk
10ml lemon juice
Finely grated zest of 1 lemon
10-12 Victoria plums stoned and sliced into six pieces (4-5 slightly under ripe peaches and nectarines work well too)
2-3 tbsp apricot jam plus a tbsp water to slacken
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Preparation
Start by zesting the lemon into a roomy mixing bowl then take 10ml of the juice and place in a small jug with the milk and set aside to thicken.
In the bowl with the zest cream together the margarine/butter and sugar until light and fluffy. Add the egg and whisk well then fold in the ground almonds and flour and then finally the thickened milk. Mix until everything is well combined. The mix is quite thick. Transfer to the prepared tin and smooth out. Pop into the freezer for 15-20 minutes to firm up whilst you prepare the plums.
Preheat the oven to 150 degrees centigrade (fan assisted) or 160 conventional (300 degrees fahrenheit )
Stone and slice the plums thinly then take the tart tin from the freezer. The batter will be quite firm and then it is easy to decorate the top. The plums need fit nice and snug and quite tight.
Bake for one hour.
When the tart has cooled to room temperature heat the apricot jam in a small saucepan with maybe just 1 tbsp water to loosen it. Brush carefully over the top – the jam will not only glaze but also add a thin layer of sweetness.
Serve at room temperature with cream or ice cream.
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