I never used to be a big plum person, and then we moved to our house in Sweden when I was a teenager which had a plum tree in the garden. Funny enough our neighbor had one as well, whose branches would reach out onto our property. They were great neighbors and didn’t mind us picking off their tree as it wasn’t the same variety as ours. I remember we would spend the summers in the garden just reaching up and picking the juicy fruit. That is one thing that I have mostly missed about living in London, not many flats have a garden. That was my one requirement when we were looking for a new place and I am so lucky we managed to find one with a pretty big garden. Now there are no plum trees in the garden yet but I have plans for some lovely fruit in the future.
Anywhoo, why am I telling all this? Well because I spent most of my teenage years loving plums and then I started moving around and just never thought about them anymore. Our choice of fruit when going to the supermarket is usually bananas and oranges. So when I joined Oddbox, ( a fruit & veg subscription box in London that collects surplus fruit&veg from suppliers and delivers it to your door, more info on their website https://www.oddbox.co.uk/ ) I found myself in possession of these lovely juicy fruits again. Baking being my huge passion I decided to make an almond and plum tart with them and thought I would share the recipe. Hope you enjoy!
Oven setting 200C/180C fan
9 inch/23cm tart tin with loose bottom( not necessary I just prefer it)
For the tart case:
- 150g plain white flour, 75g butter-cubed, 20g ground almonds, 1 egg.
Start by mixing the flour with the ground almonds until fully incorporated, add the cubed butter and mix between your hands until you get a grainy texture like below.
Add the egg and knead until you get a smooth dough.
Wrap it up and leave in the fridge for at least 1h. Once the dough is stiff roll it out thinly. Now to the putting in the dough into the tart tin part. I have tried various different methods and I have found one that works for me where I get an even layer all across the board. I lay the loose bottom of my tart tin on the cold dough I just rolled out and cut around it(if the dough has softened up put it in the fridge for a bit) then I just use a knife to cut out thin strips from the rest of the dough for the edges and assemble the whole thing together.
At this point I usually put the tin in the freezer for about 5-10 min just to firm up the dough a bit as it can get quite soft from handling it too much.
Next step is to put baking paper on top and fill the tin with either baking beans or uncooked rice. Pop it in the oven for 15 min , take the beans and baking paper and bake for another 5 min. Once done take it out and let the crust cool.
Meanwhile start prepping the filling.
- 80g white caster sugar, 80g butter – softened, 80g ground almonds, 5 plums and 2 eggs+ not pictured is 1 tsp vanilla extract.
Start by mixing the sugar and butter until fully incorporated. Once it looks like below add one egg at a time and beat on high to fully incorporate them.
Once it’s all mixed well together add the vanilla. Finally stir in the almond. Now start by halving the plums and then slicing them up thinly. Sprinkle some icing sugar on the bottom of the cooled tart case and add a layer of the sliced plums. (the icing sugar sucks up the juice from the plums so you don’t get a soggy bottom)
Now pour over the filling and even it out with a palette knife. And now we come to my favorite part. Start arranging the plums around in a circle until you reach the middle of the tart.
Bake in the oven for about 30 min or until the filling is not jiggly anymore when shaking the tin a bit. And voila!
Hope you enjoy 🙂