Plum & Almond Tart

8
Servings
80m
Prep Time
50m
Cook Time
2h 10m
Ready In


"This is out of "The Summertime Cookbook" I make it for special occasions"

Original recipe yields 8 servings
OK
  • FOR PASTRY
  • FOR FILLING

Nutritional

  • Serving Size: 1 (125.8 g)
  • Calories 329.5
  • Total Fat - 19.3 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 80.1 mg
  • Sodium - 121 mg
  • Total Carbohydrate - 35.5 g
  • Dietary Fiber - 4.2 g
  • Sugars - 20.1 g
  • Protein - 6.7 g
  • Calcium - 60.8 mg
  • Iron - 1.2 mg
  • Vitamin C - 7.2 mg
  • Thiamin - 0.1 mg

Step 1

Sift flour into bowl, cut in butter, add egg yolk and enough water to mix to a dry dough.

Step 2

Turn onto lightly floured surface, knead lightly until smooth, cover, refrigerate 30 minutes.

Step 3

Roll pastry large enough to line a 9-inch flan pan, refrigerate 30 minutes.

Step 4

Meanwhile halve and seed plums, drain on absorbent paper.

Step 5

Combine almonds, sugar, lemon rind and egg in bowl, mix to a paste.

Step 6

Combine extra sugar and cinnamon thoroughly.

Step 7

Spread almond mixture into pastry case, top with plums, dot with butter, sprinkle with sugar mixture.

Step 8

Bake in 375°F oven about 50 minutes or until golden brown.

Step 9

Dust with powdered sugar, serve warm or cold with shipped cream and sliced almonds.

Tips & Variations


  • Flan or tart pan

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