Hi everyone and welcome back to my baking blog, this time I decided to this yummy tart filled with freshly picked plums (courtesy of an orchard at Upton House and Gardens) as again inspired by this weeks GBBO.
Here we go then…
For the shortcrust pastry:
250g plain flour
125g soft margarine
For the filling and topping:
150g soft margarine, room temperature
150g caster sugar
75g ground almonds
75g self-raising flour
1/2tsp baking powder
1tsp vanilla extract
2tbsp flaked almonds
Honey, to glaze
And here is the method…
First let’s start with the pastry, combine the plain flour with the soft margarine and rub together until it looks like breadcrumbs. Shaking the bowl can help bring any clumps to the top. Then slowly add cold water to the mix, using your hands bring together until a soft dough is formed. Pre-heat the oven to 180°C/gas mark 6.
Wrap in cling film and place in the fridge for 10-15 minutes. While this is cooling, prepare the plums by washing, cutting in half and removing the stones. Place aside.
Next make the filling, combine the butter, sugar, eggs, ground almonds, flour, baking powder and vanilla in a bowl and whisk using a hand mixer until smooth. Leave aside.
Take the pastry out of the fridge and place on a floured surface, roll out until large enough to line the 23cm tart tin (preferably a loose bottom tin, doesn’t have to be though, mine wasn’t). Place into the tin and line with greaseproof paper and fill with baking beans. Bake for 10 minutes.
Remove from the oven and pour the filling in. Arrange the plum halves into the mixture and sprinkle over the top.
(prior to the flaked almonds being sprinkled on)
Bake for 40-45 minutes or until golden brown, risen and no longer wobbles. Drizzle honey while still warm. You can remove it from the tin if you like, but I decided to leave it in and serve from the tin. Serve with cream.
Enjoy everyone 🙂