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Preserved Plum Tart

A stunning dinner party dessert featuring home-preserved plums atop a rich, frangipane-filled sweet shortcrust pastry case.

Baking Plums Pastry Almonds Preserve Frangipane

Estimated Nutrition

Calories

681.1

kcal / serving

5448.5 kcal total

Carbs

67.7g

per serving

541.2 g total

Fat

41.1g

per serving

328.4 g total

Protein

9.5g

per serving

76.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Sugar

For the preserved fruit

100

Icing Sugar

Sifted

100

Caster Sugar

Dairy

250

Butter

Cubed

piece

Egg Yolk

Free-range

100

Unsalted Butter

Softened

piece

Egg

Free-range

Fruits

1000

Plums

Halved and stones removed

GrainsCereals

500

Plain Flour

Plus extra for dusting

Liquids

splash

Water

Ice cold, use if needed

NutsSeeds

100

Ground Almonds

Method

Wash and sterilize jars and a knife in hot soapy water or a dishwasher.

Dissolve 200g sugar in 400ml water over gentle heat, then boil for 2 minutes.

Pack plums into jars and pour hot syrup over them, leaving a 2.5cm gap.

Boil the sealed jars in a deep pan of water for 20 minutes then cool.

Store the preserved fruit in a cool, dark place until required.

Rub together flour, icing sugar, and 250g butter until the mixture resembles breadcrumbs.

Bind the dough with an egg yolk and cold water, then chill for 10 minutes.

Preheat the oven to 180°C.

Roll half the pastry to 3mm thickness and line the tart tin.

Cream 100g butter and caster sugar, then beat in the egg and ground almonds.

Spread the frangipane into the pastry case and bake for 30-40 minutes.

Drain plums, cut into wedges, and arrange them over the baked tart.

Reduce the plum liquid by half in a saucepan over high heat.

Brush the reduced syrup over the fruit to glaze the tart.

made with
a toodle. project