Scorched Plum and Almond Tart Recipe
Tart can be made one day ahead. Leave in the tin until cold then refrigerate, covered. To reheat, place tin on an oven tray in a moderately slow over (160C) for about 15 minutes, or until warm....
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Cooking tools:
- Food processor
- Hand mixer
- Tart pan
- Nonstick skillet
- Rolling pin
- Offset spatula
- Chef's knife
- Cutting board
- Oven
- Refrigerator
- Parchment paper
- Baking sheet
- Aluminum foil
- Mixing bowl
- Spoon
Ingredients
- 1 and a half cups plain flour
- 1/3 cup sugar
- 125g cold unsalted butter, chopped
- 1 egg
- Cream, to serve
- 25g unsalted butter
- 500g small red plums (9), halved, stones removed
- 1 tblsp honey
- 100g unsalted butter, chopped, at room temperature
- 1/2 cup caster sugar
- 2 tsps vanilla extract
- 2 eggs
- 1 and a 1/4 cups almond meal (125g)
- 2 tblsps plain flour
- 2 tblsps plum jam
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