FROM SUMMER TO WINTER – PLUM TART GLAZED WITH PLUM JAM AND NUTMEG

DSCN3919Bring some warmth back into your home with this warm tart.

INGREDIENTS

200g ready made puff pastry

4 tablespoons of almond meal

8 plums

4 tablespoons caster sugar

20g butter, cold and cubed

1 egg

INGREDIENTS FOR THE GLAZE

2 tablespoons plum jam

1 teaspoon nutmeg

Mix  together in a small bowl.

METHOD

1- Preheat the oven to 200C.

2- Roll the puff pastry out on a clean top to 3mm thick.

3- Using a plate, cut a circle about 25cm in diameter.

4- Lay the pastry flat onto a baking tray covered with wax paper.  Crimp the edges using your fingers and sprinkle the almond meal with a spoon.  Chill in the fridge while you are cutting the plums.

5- Slice the plums thinly and place them onto the pastry sheet fanning them out.  Start from the outside and work your way in.  THE PLUMS SHOULD OVERLAP EACH OTHER.

6- Once all the plums have been laid out sprinkle over the caster sugar and dot with the cubed butter.

7- Brush the border with the beaten egg and bake in the oven for 30 minutes, or until golden brown and risen around the edges.

8- Let the tart cool for a few minutes and brush it with the mixture of plum jam and nutmeg.

9- When ready to serve, place the tart onto a serving dish.

10- Serve with Chantilly cream or vanilla ice-cream.

TIPS

– The almond meal absorbs most of the plum’s juices.  Do not worry if you see too much juice coming out when you are cooking the tart.  Just make sure that the puff pastry is cooked before you take it out the oven.  The end result is a beautiful tart.

 

 

DSCN3734DSCN3764

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s