plum & almond tart

Rich Shortcrust Pastry

250g plain flour

157g butter

25g caster sugar

1 egg

Mix all the ingredients together in a food processor and chill in the fridge for 30 minutes.  Roll it out on a floured board or (cheat’s method) between cling film and line a well buttered tart tin.  Leave in the fridge for about 30 mins. while preparing the filling.

Heat the oven to about 180c/Gas 4

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Filling

About 8 – 16 plums depending on size , stoned and halved
200g unsalted butter
200g castor sugar
200g ground almonds
2 eggs
icing sugar

Beat the butter and sugar together, mix in the eggs one at a time and then add the ground almonds or just combine the whole lot in a food processor.

Spoon it into the pastry case and arrange the plum halves on the top.  Bake for between 30 and 40 minutes.  Remove from oven and dust with icing sugar.