Plum & Almond Tart

Name: Plum & Almond Tart
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Ingredients: 4 tbsp slivered or flaked almonds; 4 tbsp slivered or flaked almonds; 8 tbsp plum jam; 1 tsp fruit-flavoured vodka or vodka, for sprinkling (optional); 1 tsp fruit-flavoured vodka or vodka, for sprinkling (optional); 220 g/7¾ oz/heaped 1¾ cups plain white flour, plus extra for dusting; 100 g/3½ oz chilled unsalted butter, cubed, plus extra for greasing; 4 tbsp soured cream; 50 g/1¾ oz unsalted butter, softened; 50 g/1¾ oz/scant ¼ cup caster sugar, plus 2 tbsp for sprinkling; 2 eggs, beaten; 115 g/4 oz/scant 1 cup ground almonds; 6 large, ripe plums, quartered and stoned

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

In my Nonna’s garden there grew the loveliest, tangiest little plums, called susine in the local dialect. They were perfect for this fruit tart, which I’ve always thought had a slightly Russian feel.

Ingredients

Pastry

220 g/7¾ oz/heaped 1¾ cups plain white flour, plus extra for dusting

Pie
Vegetarian

Method

First, make the pastry. Sift the flour into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the soured cream and combine to form a soft dough. Wrap the pastry in cling film and chill for 30 minutes.

Preheat the oven to 200°C/400°F/Gas 6<