Monday, 29 September 2014

Plum tart

I have always found the smooth and richly coloured plums irrestible and cannot wait to cook with them.
Here is my favourite recipe using the sweet juicy plums and the zingy lemon make a delicious combination

Plum Tart : 

You will need :
  • 10 plums, halved and stone removed
  • 50 grms of semolina
  • grated rind of 1 lemon
  • 50 grms of caster sugar
  • 50 grms of unsalted butter
  • 1 egg, beaten
  • Apricot jam to glaze

To make delicate pastry, always handle the dough lightly and allow it enough time to rest (chill) between each handling

Pate Sucrée : 
·         175 grms of plain flour
·         Pinch of salt
·         75 grms of unsalted butter, slightly softened
·         2 egg yolks
·         40 grms of caster sugar
·         1 tbsp of ice water

Sift flour & salt onto a cold work surface , make a well in the centre. Add the butter, egg yolks and sugar to the well. Use your fingers or a palette knife to work the ingredients together. Now, with your hands,work the mixture into a smooth dough .Wrap in cling film and chill for 30 mins before use.

For the filling:
Beat together the butter and sugar until light and fluffy. Add in the semolina, lemon zest and beaten egg. Mix well to incorporate.
Spread the mixture onto the base of the flan case. Arrange the plums halves over the top, cut sides down.
Bake in a pre-heated oven 190c for 40-45 mins until the filling is golden and set.
Warm the apricot jam, pass through a sieve and brush over the tart.

Well, it couldn't be simpler than that. Enjoy.

Tagged: robert jacobplums- baking- dessert- cake- tart- semolina

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