Wednesday, 25 February 2015

PLUM & APRICOT TART

The sweet smell of spice and sugar, filling the house when baking on a Sunday is one that I like.  A walk through parks for a couple of hours and settling home for an afternoon tea is rather rewarding. I particularly love listening to jazz fm, sipping a cup tea with a slice of my bake whilst I get lost in the world of imagination and escapism. I have compiled one of my favourite baking  recipe which is easy to follow below. Enjoy!


Ingredients 
Serves 4
3 de-stoned Plums and cut in half ( substitute for Apricot, blueberries)
250g of sweet shortcrust pastry (see previous post for recipe)
2 large free range egg
1 teaspoon of Vanilla bean paste
150g of caster sugar
150g of goats butter or salted/ unsalted butter
175g of ground almonds
50g of ground pistachios 
1 ground long pepper
Half a teaspoon of freshly milled black pepper


Method;
Place the de-stoned and halved plums in a bowl and sprinkle the milled black peppercorn over it. 


Mix everything together making sure the black peppercorn coat the plums perfectly. 
Leave this to marinade for about an hour in your refrigerator. 

In a separate bowl add the ground Almond, Pistachio, Caster sugar and milled long pepper and mix well. 



Melt your butter and leave to cool. 
Add your eggs to the almond mix and mix well. 
Add your melted butter and vanilla paste and mix well. 


Preheat your oven to 180*c. 
Scoop your almond mix into your pastry case, (making sure you fill it half way) 
Insert each plum ( with the skin side up) into the almond mix or as shown above. 

Place it in the oven and bake for about 25-30 minutes or until golden on the surface. 


Remove from the oven and leave it to cool for about 5 minutes. 


Remove your tart from the flan tin and serve. 


Best served with Yoghurt,Crème fraîche or Ginger ice cream. 
All photos are by the owner of this blog.