Plum and Almond Tart

Name: Plum and Almond Tart
Yield: Serves Six
Ingredients: 2 eggs, beaten; 50 g/2 oz/¼ cup caster (superfine) sugar, plus 30ml/2 tbsp for sprinkling; 115 g/4 oz/1 cup ground almonds; 50 g/2 oz/4 tbsp butter, softened; about 6 plums, quartered and stoned (pitted); 175 g/6 oz/1½ cups plain (all-purpose) flour; 60 ml/4 tbsp sour cream; 115 g/4 oz/8 tbsp butter, chilled; 60 ml/4 tbsp flaked (sliced) almonds; 115 g/4 oz/scant ½ cup plum jam

Preparation info

Serves
Six

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This German Jewish tart is enjoyed for Rosh Hashanah, when sweet things are eaten for a sweet New Year. In Southern Germany the plums were ripening during the time of the New Year celebrations, and so this tart evolved as a seasonal treat.

Ingredients

175 g/6 oz/1½ cups plain (all-purpose) flour
115

Dessert
New Year
Rosh Hashanah
Vegetarian

Method

Sift the flour into a mixing bowl. Dice the butter and rub in until the mixture resembles fine breadcrumbs. Stir in the sour cream to make a soft dough. Wrap in clear film (plastic wrap) and chill for at least 30 minutes.
For the topp