Thursday, 8 March 2012

Easy Plum Tart

I spent the weekend in the English countryside where the brisk air encouraged a most vigorous appetite, which resulted in my delightful cravings for something sweet and hearty to quell its grumblings. But I wouldn't settle for just any sweet fix... I needed a dessert that impressed me enough to eat it, but nothing too fussy to make. Apples and pears (not to be confused with the Cockney rhyme stairs) were a bit too predictable in taste, but I craved something equally as hearty. Plums became the tart filling of choice - a hearty, sweet taste similar to the traditional apple, but unique unto its own as it boasts a subtle tartness for extra punch. It worked...

Easy Plum Tart

1 ready-made, pre-rolled short crust pastry
125g soft butter
125g sugar
2 eggs
100g ground almonds (almond meal)
1 tsp vanilla or almond extract
6 plums cut in half and stoned

Preheat the oven to 180C.

Unroll short crust pastry dough and place in a greased 9" pie/tart tin. Leave about 1/4inch extra lip to allow for shrinkage while baking. Prick holes in the bottom of the pastry with a fork. Place in fridge while preparing the frangipane filling.

Frangipane Tart Filling:
Blend butter, sugar, eggs, vanilla extract, and ground almonds in a KitchenAid stand mixer or food processor until smooth.

Remove pastry dough from the fridge, and fill with frangipane, spreading it around evenly. Arrange cut plums in a circular pattern on top of the frangipane. 

Bake for about 35 minutes until golden brown and just set. Allow to cool before serving.
*Recipe adapted from HomeMadeHeaven 

Get plummy and give some added punch to a traditional outfit with a burst of colour. A monochrome outfit will get new life with bright coloured shoes. Try these Nicholas Kirkwood sling back heels...

Photo courtesy

As seen on the runway of DKNY...

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