Publications
Home Magazine
Prep Time: 50min + Standing time
Servings: 8
Cooking Time: 01:00
Ingredients
- - FILLING:
- 15ml - fresh plums, halved and pitted
- 80ml - sugar
- 30ml - butter
- - SHORTCRUST PASTRY:
- 1 - egg yolk
- 30ml - iced water
- 200g - cake flour
- 1ml - salt
- 100g - cold butter, diced
- - ALMOND CREAM:
- 125g - butter
- 125g - castor sugar
- 2 - eggs, beaten
- 150g - finely ground almonds
- 45g - cake flour
Method
If you’re in a party mood, serve with a medium-cream sherry.
Preheat the oven to 180°C.
Prepare The Shortcrust Pastry:
Mix the egg yolk and water in a bowl. Place the flour and salt in a food processor and add the butter. Pulse until the mixture looks like fine breadcrumbs. (If you prefer, rub the butter in with your fingertips.) Add the egg yolk and iced water to form pliable dough. Cover in clingwrap and refrigerate for about 30 minutes.
Roll the dough out and line a 23cm springform flan tin. Return to the fridge and preheat the oven.
Prepare The Almond Cream:
Cream the butter and sugar until light and fluffy. Add the eggs, one by one, beating thoroughly, then mix in the almonds and cake flour.
Blind-bake the shortcrust case for about 10 minutes. Remove the beans and baking paper and bake for another 5 minutes, then allow to cool.
Spread the almond cream over the cool pastry case and arrange the plums on top. Sprinkle over sugar, dot with butter and bake for about 45-60 minutes, until golden brown and cooked. Serve with whipped cream.
Word and image: Home magazine
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Prepare The Shortcrust Pastry:
Mix the egg yolk and water in a bowl. Place the flour and salt in a food processor and add the butter. Pulse until the mixture looks like fine breadcrumbs. (If you prefer, rub the butter in with your fingertips.) Add the egg yolk and iced water to form pliable dough. Cover in clingwrap and refrigerate for about 30 minutes.
Roll the dough out and line a 23cm springform flan tin. Return to the fridge and preheat the oven.
Prepare The Almond Cream:
Cream the butter and sugar until light and fluffy. Add the eggs, one by one, beating thoroughly, then mix in the almonds and cake flour.
Blind-bake the shortcrust case for about 10 minutes. Remove the beans and baking paper and bake for another 5 minutes, then allow to cool.
Spread the almond cream over the cool pastry case and arrange the plums on top. Sprinkle over sugar, dot with butter and bake for about 45-60 minutes, until golden brown and cooked. Serve with whipped cream.
Word and image: Home magazine
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
