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| Rustic Plum Tart |
PASTRY
1 1/2 cups plain flour
¼ teaspoon salt
125g cold unsalted butter, in chunks
¼ cup iced water
FILLING
3 tablespoons toasted almonds chopped
¼ cup caster sugar
3 tablespoons plain flour
1kg plums thickly slices
3 tablespoons caster to taste
1/3 cup plum jam
1 teaspoon cinnamon
METHOD
1. For pastry – mix flour and salt in food processor. Add butter and process until mixture resembles coarse breadcrumbs. While machine is going add water and blend until pastry forms a ball, remove wrap in plastic and chill 30 minutes.
2. Make filling – while pastry chills, in a bowl mix together the almonds, sugar, flour and cinnamon. Set aside.
3. Preheat oven to 200c. On a floured board roll out pastry into a large circle. Transfer to a large paper lined pizza tin (35-40cm diameter) or pie plate, leaving it to hang over the sides.
4. Sprinkle base evenly with the nut filling. Arrange plum slices slightly overlapping in circles on top of filling. Fold in edges of dough up over the plums to form a border and sprinkle with a little more sugar. Bake 40 minutes until fruit is tender and crust golden. Remove.
5. Heat jam until melted and brush jam over top of plums, leave to cool.
1 1/2 cups plain flour
¼ teaspoon salt
125g cold unsalted butter, in chunks
¼ cup iced water
FILLING
3 tablespoons toasted almonds chopped
¼ cup caster sugar
3 tablespoons plain flour
1kg plums thickly slices
3 tablespoons caster to taste
1/3 cup plum jam
1 teaspoon cinnamon
METHOD
1. For pastry – mix flour and salt in food processor. Add butter and process until mixture resembles coarse breadcrumbs. While machine is going add water and blend until pastry forms a ball, remove wrap in plastic and chill 30 minutes.
2. Make filling – while pastry chills, in a bowl mix together the almonds, sugar, flour and cinnamon. Set aside.
3. Preheat oven to 200c. On a floured board roll out pastry into a large circle. Transfer to a large paper lined pizza tin (35-40cm diameter) or pie plate, leaving it to hang over the sides.
4. Sprinkle base evenly with the nut filling. Arrange plum slices slightly overlapping in circles on top of filling. Fold in edges of dough up over the plums to form a border and sprinkle with a little more sugar. Bake 40 minutes until fruit is tender and crust golden. Remove.
5. Heat jam until melted and brush jam over top of plums, leave to cool.
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