- serves 8 people
- preparation 15 minutes
- cooking 1:10 hour
- difficulty Easy level
Ingredients
- 350 g sweet shortcrust pastry, approximately, rolled out to 3 mm thick
- 1 egg
- 110 g (½ cup) caster sugar, plus extra for dusting
- 60 g (½ cup) almond meal
- 1 tbsp plum liqueur
- 2 tbsp crème fraîche
- 800 g drained, canned pitted plums, approximately
- icing sugar, for dusting
Cooling time 25 minutes
Instructions
Preheat oven to 180°C. Line base and side of a 25 cm loose-based flan tin with pastry. Set aside.
In a mixing bowl, combine the egg, caster sugar, almond meal, liqueur and crème fraiche. Pour mixture into the pastry case. Top with plums. Dust with extra caster sugar. Bake for 1 hour-1 hour 10 minutes or until pastry is cooked and centre is cooked through (cover with foil if colouring to quickly). Cool tart in tin for 10 minutes, before transferring to a wire rack to cool completely.
Dust with icing sugar just before serving.
Photography by Benito Martin. Styling by Sarah O’Brien. Food preparation by Alice Storey.
Props by Hayden Youlley Design.
In-video photography by Peter Warren.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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