Ingredients:
250
g
shortcrust pastry
150
g
butter, at room
temperature
150
g
golden caster sugar
3
essential
free range
Waitrose Eggs
75
g
ground almonds
75
g
essential Waitrose
Self-Raising Flour
½
tsp
baking powder
1
tsp
vanilla extract
400
g
essential Waitrose
Home Ripening Plums,
stoned and quartered
2
tbsp
flaked almonds
2
tbsp
apricot jam
Serves 12
Prepare 15 mins
Cook 45 mins
1
Preheat the oven to 180ºC, gas mark 4. Roll out the
pastry thinly on a floured surface and use to line a
23
cm deep, loose-bottomed tart tin. Chill for 5
minutes.
2
Meanwhile, place the butter, sugar, eggs, ground
almonds, flour, baking powder and vanilla extract in
a large bowl and whisk until well blended.
3
Spoon the filling into the tart case then press the
plums evenly into the mixture (they will sink into the
centre as the tart bakes). Scatter over the flaked
almonds and bake for 40 –45 minutes until risen and
golden brown.
4
Melt the apricot jam with 1 tbsp water in a small
pan. Brush over the top of the tart and leave to cool.
Cut into slices and serve.
Recipes kindly supplied by Waitrose
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