I was walking around the village this afternoon with Milo and l slipped on 100’s of plums, SO many plums are bringing the branches down (and me). There are only so many jars of jam l can make, so what to do? This recipe is fast and easy and very tasty, a great one to keep for the Autumn months when the plums are in abundance. Good to serve warm with a mug of tea or as a dessert with whipped cream. This tart needs to be eaten pretty much straight away and doesn’t keep well due to all the juices from the plums, it makes the pastry soft. I plated up portions and secretly delivered to the neighbours.
500g red plums
200g SR flour
100g butter, cut up into small pieces
3 tablespoons caster sugar
30g ground almonds
30g soft brown sugar
50 ml cold water
- Preheat oven to 180C.
- In a food processor place the flour, caster sugar, and butter and mix until combined and resembles fine breadcrumbs.
- Add the water to the food processor and mix until a firm ball forms.
- On a floured surface roll out the pastry. Place on a large flat pizza tray lined with baking paper, prick the pastry all over with a fork.
- Sprinkle ground almonds over the pastry base.
- Cut the plums in half and take out the seed. Place the plums over the pastry base and pinch in the sides of the pastry roughly.
- Sprinkle the plums with soft brown sugar and a few flaked almonds (optional)
- Bake for 40-45 minutes or until pastry is golden and crisp to touch.