serves
8
prep
15 minutes
cook
1:10 hour
difficulty
Easy
serves
8
people
preparation
15
minutes
cooking
1:10
hour
difficulty
Easy
level
Ingredients
- 350 g , approximately, rolled out to 3 mm thick
- 1 egg
- 110 g (½ cup) caster sugar, plus extra for dusting
- 60 g (½ cup) almond meal
- 1 tbsp plum liqueur
- 2 tbsp crème fraîche
- 800 g drained, canned pitted plums, approximately
- icing sugar, for dusting
Cooling time 25 minutes
Instructions
Preheat oven to 180°C. Line base and side of a 25 cm loose-based flan tin with pastry. Set aside.
In a mixing bowl, combine the egg, caster sugar, almond meal, liqueur and crème fraiche. Pour mixture into the pastry case. Top with plums. Dust with extra caster sugar. Bake for 1 hour-1 hour 10 minutes or until pastry is cooked and centre is cooked through (cover with foil if colouring to quickly). Cool tart in tin for 10 minutes, before transferring to a wire rack to cool completely.
Dust with icing sugar just before serving.
Photography by Benito Martin. Styling by Sarah O’Brien. Food preparation by Alice Storey.
In-video photography by Peter Warren.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
