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Plum and almond tart with crème fraise Plum and almond tart with crème fraise

Plum and almond tart with crème fraise

For the Plums

  • 400g de-stoned plumbs cut in half
  • 100g of demurer sugar
  • 1tbls ground cardamom
  • Juice of 1 orange
  • 300 mls water

For the tart

  • 250g of pate Sucre/ sweet pastry
  • 450 g flour
  • 140g-castor sugar
  • Pinch salt
  • 225 unsalted butter cubed and chilled
  • 1 egg
  • Zest of one orange
  • 1 tsp. iced water

For the filling:

  • Eggs
  • 200g unrefined caster sugar
  • 200g melted butter
  • 200g ground almonds
  • 50g flaked almonds
  • 25g grated marzipan
  • 1tsp almond essence

 For the Plums

Add all the ingredients to a large base pot, simmer gently for 3mins.

Until all the sugar has dissolved but do not allow to boil Remove and allow to cool.

For the Tart

Roll out the pastry and line the greased flan ring, do not cut off the excess place in fridge to rest for 30 mins, then blind bake at 170oc for 25 mins remove and allow to cool

Spoon in the plumbs in an even order and drizzle over 100mls of syrup

Beat the eggs and sugar together, then slowly fold in the melted butter, ground almonds, grated marzipan and almond essence

Pour into the baked pastry base and plumbs.

Bake for about 35 – 40 minute at 180 oc.

Take out and leave to cool, serve in large slices best served re heated to warm the tart

Serve with scoop of Crème fraise or clotted cream.

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