The thing about this particular plum tart is that it's very easy to make, takes little time and is really succulent. The only problem about it is that it usually disappears fast enough. That is just an excuse to make another one then!
The great thing about making this tart now is that all-butter puff pastry has finally reached Ireland, so it's even easier to make. I used to make my own puff pastry before that. Obviously, I did not make plum tarts that often then as it is rather time consuming to make puff pastry from scratch. The thing though, is that puff pastry made out of anything else but better is rather horrible and insipid. So you really need to get an all-butter puff pastry. In most Irish shops, this is now stored in the frozen food section. That way, I always pick a few spare packs of frozen puff pastry in my freezer. They do come in handy for any type of pies, tarts...etc. So here is my recipe for plum and almond tart.
Plum and almond tart
Ingredients:
- A pack of frozen or even better fresh all-butter puff pastry
- About 8-10 plums (the dark ones are nicer), stoned and cut in half
- About 100gr of ground almonds
- One egg
- The juice of half a lemon
- About 100gr of sugar + a little extra
- Some flaked almonds
Method:
1. Preheat the oven at 180°C. Roll out the puff pastry on a tray or tart dish. Prick the inside with a fork to stop it from rising in the oven.
2. In a bowl, mix the egg, ground almonds, sugar and lemon juice. Spread that mix evenly on the pastry.
3. Put the plum halves on the tart.
4. Sprinkle a little more sugar on the plums and some flaked almonds.
5. Bake for 20-30 minutes, until the edges of the pastry are golden and the plums are soft.
Et voilà!
