Free-Form Plum Tart
Recipe: #31255
January 10, 2019
Categories: Desserts, Plum/Prunes, Baby Shower, Birthday Oven Bake, Vegetarian, Sugar, Cobblers/Tarts, more
"From our weekday newspaper. The West Australian. Times are estimated."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (186.4 g)
- Calories 459.5
- Total Fat - 25.1 g
- Saturated Fat - 13.5 g
- Cholesterol - 160 mg
- Sodium - 57.1 mg
- Total Carbohydrate - 53.7 g
- Dietary Fiber - 4.9 g
- Sugars - 31.1 g
- Protein - 9.1 g
- Calcium - 55.9 mg
- Iron - 1.9 mg
- Vitamin C - 7.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
To make pastry, process flours, sugar, almond meal and butter in a food processor until fine crumbs form and then add egg and process until combined and then transfer to a lightly floured bench and shape into a flat disc and then wrap in plastic wrap and refrigerate the mix for 1 hour, or until firm.
Step 2
Roll out pastry between two sheets of baking paper to form a 30cm circle and then lift paper onto an oven tray and discard top layer of paper.
Step 3
To make filling, cut plums in half and discard stones and then cut into wedges and place in a bowl with sugar, half the almonds and combined sifted cornflour and cinnamon and mix well.
Step 4
Spoon filling into the centre of pastry, leaving about a 4cm border and sprinkle with remaining almonds and then using paper as a guide, fold pastry over filling to partially enclose and then brush pastry with milk and sprinkle with extra sugar.
Step 5
Cook in a hot oven (200C) for 15 minutes and then reduce oven to moderate (180C) and cook for a further 10 minutes, or until pastry is golden.
Step 6
Serve warm tart with custard.
Tips
No special items needed.
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