Free Fold Plum Tart
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 6 ounces flour
- 3 ounces butter
- 2 tablespoons cold water
- milk, for decorating
- granulated sugar, for decorating
- icing sugar, for dusting
-
FOR THE FILLING
- 2 ounces skinned hazelnuts
- 2 1⁄4 lbs red plums or 2 1/4 lbs purple plums
- 2 -3 tablespoons sugar
- 1 tablespoon cornstarch
- grated nutmeg
- 1⁄2 ounce butter, in flakes
directions
- Sift the flour into a mixing bowl.
- Add the butter in pieces and rub in gently using only the fingertips.
- Sprinkle over 2 TBS of cold water and stir to moisten the mix.
- With floured fingers, draw the ingredients together to form a dough.
- Turn the dough out onto a floured work wurface and knead gently for a moment.
- Cover and chill the dough for 30 minutes.
- Toast the skinned hazelnuts, then whiz in a blender to make fine crumbs.
- Cut the plums in half, along the natural line, and twist the halves in opposite directions to separate.
- Remove the stones and slice the plums into a mixing bowl.
- Combine the sugar, cornflour and a seasoning of nutmeg.
- Sprinkle over the fruits and toss to mix.
- Roll the pastry to a circle large enough to line a 9 inch butter pie plate with 2 inch to spare all around.
- Trim the pastry if uneven.
- Transfer the pastry to the pie plate, allowing the excess to overhang the edge.
- Spread the ground hazelnuts over the tart base, the nuts will absorb the excess fruit juices and keep the base crust dry.
- Pile on the plums with flakes of butter and spread out evenly.
- Fold the pastry edges inwards around the rim, leaving the centre of the tart exposed.
- Heat oven to 400*F.
- Brush the pastry with milk, sprinkle with sugar.
- Set the tart in the heated oven and bake for 40 to 45 minutes.
- Cool slightly, then dust with icing sugar and serve warm with cream or ice cream if desired.
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0