Plum tart recipe
- Cuisine: French
- Serves 6-8
80 g sugar
80 g butter
1 whole egg and 1 egg yolk
1 tbsp (or 2) plum liqueur (or Kirsch, Pear William, brandy)
80 g ground almonds
1 tbsp plain flour, sifted
1 batch of Sweet Pastry (make it the day before baking the tart)
8 large plums (blood plums are lovely)
A little icing sugar for dusting
You need a 25 cm square or 28 cm round flan tin to serve about 8 people.
Preheat oven to 200°C.
Place sugar and butter in a small food processor and blend until well combined and creamy. Add whole egg and egg yolk and blend. Add liqueur, then almond meal and plain flour, and blend until combined. Transfer almond cream to a bowl.
Place pastry in between 2 floured sheets of baking paper about 30 cm square and roll pastry to a thickness of about 5 mm. Lift pastry onto flan tin and press into the sides of the tin, but don’t trim the edges - this is a trick to stop the pastry from shrinking.
Spread almond cream over the pastry base and put a little more around the sides to hold the pastry.
Halve plums and remove stones. Arrange plum halves, skin-side down, on top of almond cream.
Place tart in preheated oven. Place a flat oven tray on shelf below to collect pastry falling from the edges. Bake at 200°C for 20 minutes, then trim the pastry edges.
Decrease temperature to 150°C and bake for a further 35-40 minutes or until the pastry base is lightly browned.
Just before serving, dust the tart with icing sugar.
Displaying 10 of 470 French Restaurants.
|2.||Morning Star Estate||Mt Eliza|
|3.||Breizoz French Creperies||Williamstown|
|5.||Le Provencal||South Hobart|
|7.||Arc of Iris||Margaret River|
|8.||The Loose Box||Mundaring|
|9.||Petaluma's Bridgewater Mill||Bridgewater|
|10.||Penfolds Magill Estate Restaurant||Magill|
Featured Food & Recipes
Vinegar is one of the main preservatives used in Filipino cooking and therefore dishes cooked adobo or sinigang-style preserve well due to the effect of vinegar. Both these dishes will keep for several days in the fridge and are often made in large batches, then reheated.
A flat bread often topped with sesame and nigella seeds. In Turkey, pide is traditionally only available during Ramadan when it's eaten with most meals.