Plum Tart 2.0

The plums continued for weeks but are now at the end of their season. I’ve found one more way to use them up this year, another tart! This one is a little more complicated than the Vegan Plum Tart I made a few weeks ago and includes butter and eggs but was a real hit in our house. J found the recipe in one of his Jamie Oliver books and I made it for him today (plus one for the freezer). Here’s what I did.

I started with the same base as the other plum tart because it’s quick and easy, then made the filling from the Jamie book.

12oz blanched whole almonds

1-1/4 cups unsalted butter

2 cups sugar

3 whole free-range eggs

1 handful whole pistachios, shelled

6-7 plums, halved and pitted

3 tablespoons vanilla sugar

Pastry for one crust

Blanch the almonds by immersing in boiling water for 30 seconds and patting dry to remove the skins. Then add them to a food processor and blitz to a fine powder. Transfer to a large bowl and set aside.

Blitz the butter and sugar until light and creamy then add to the almond powder with the eggs (lightly beaten first) and fold until smooth.

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Stir in the pistachios and chill in the fridge. Once the mixture has firmed up spread it into your tart shell and press the halved plums into the surface. Sprinkle with vanilla sugar then bake at 350 degrees Fahrenheit until golden brown on the edges, about 1 hour.

This recipe appears in Jamie’s Kitchen: A Cooking Course for Everyone, one of J’s favourite books.

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