Plum Tart Recipe
Ingredients
| Plain flour | 125 Gram | |
| Salt | 1 Pinch | |
| Caster sugar | 1 Teaspoon | |
| Butter | 15 Gram | |
| Plums | 250 Gram, halved (1 egg, beaten filling:) | |
| Water | 150 Milliliter (1 egg, beaten filling:) | |
| Sugar | 50 Gram (1 egg, beaten filling:) | |
| Sifted icing sugar | ||
Directions
Sift the flour and salt into a bowl and add the sugar.
Rub in the butter until the mixture resembles breadcrumbs.
Add the egg and mix to a smooth dough.
Knead lightly, cover and chill for 30 minutes.
Roll out the dough on a floured surface and use to line a 15 cm (6 inch) flan ring placed on a baking sheet.
Reserve the trimmings.
Put the plums, water and sugar in a saucepan.
Cook gently until tender.
Drain, reserving the juice.
Blend the cornflour with a little cooled juice, then add the remainder.
Bring to the boil, stirring.
Add the plums and spoon into the pastry case.
Cut strips from the pastry trimmings and make a lattice pattern over the filling.
Cook in a preheated moderately hot oven, 200°C (400°F), Gas Mark 6, for 25 minutes.
Cool in the tin.
Rub in the butter until the mixture resembles breadcrumbs.
Add the egg and mix to a smooth dough.
Knead lightly, cover and chill for 30 minutes.
Roll out the dough on a floured surface and use to line a 15 cm (6 inch) flan ring placed on a baking sheet.
Reserve the trimmings.
Put the plums, water and sugar in a saucepan.
Cook gently until tender.
Drain, reserving the juice.
Blend the cornflour with a little cooled juice, then add the remainder.
Bring to the boil, stirring.
Add the plums and spoon into the pastry case.
Cut strips from the pastry trimmings and make a lattice pattern over the filling.
Cook in a preheated moderately hot oven, 200°C (400°F), Gas Mark 6, for 25 minutes.
Cool in the tin.
Chef
