- - ice cream to serve
- - pinch of salt
- 1kg - plums
- - zest and juice of 1 lemon
- 430ml - cake flour
- 125ml - sugar
- 100g - sugar
- 150g - butter
- 5ml - vanilla essence
Preheat the oven to 180°C. Grease eight tartlet tins with nonstick spray.
1 Crust Using an electric beater, beat the butter, sugar, vanilla essence and salt until smooth. Add the flour and beat until the mixture starts to form a firm dough. Shape into a ball, cover with clingfilm and chill for 30 minutes.
2 Press the dough onto the bottom and up the sides of the tartlet tins. Prick with a fork and bake for 10 minutes. Remove from the oven and cool.
3 Roll the leftover dough into a ball, cover with clingfilm and freeze until needed.
4 FILLING Put the plums in a large saucepan and pour in enough water to just cover the fruit. Simmer over medium heat until soft. Remove from the heat and leave to cool completely.
5 Quarter the plums and remove the stones. Put the flesh in a bowl with the sugar, lemon zest and juice. Mix well and spoon into the tartlet bases until ¾ full.
6 TO FINISH Grate the frozen pastry over and bake for 30-35 minutes or until the crumble is golden brown. Serve with ice cream.