PREPARATION PLAN

PASTRY

Step 1

Making the pastry is the first task. Add the flour, sugar and butter to a food processor and pulse it just until the butter is the size of small crumbs. Then add the egg and just enough water to get the dough to come together, usually about to 2 tablespoons. Be careful not to overprocess the dough. Instead, once you've added the water, turn the dough out onto the counter and press it together into a ball with your hands. On a lightly floured surface, form a disc about 3 cm/1 inch thick and then wrap tightly and place in the fridge to chill for at least 30 minutes. While my dough was chilling, I took that time to find the tart pan I wanted to use, and to butter it lightly. I also selected my fruit and sliced it into thin strips.

Step 2

Preheat oven to 350◦F. After lightly greasing a 30 cm/12 inch fluted tart tin with removable base, line the base with a rectangle of parchment paper. On a lightly floured surface, roll the dough out to about 3 mm/1/4 inch and line the tart pan, making sure to press the dough neatly into the corners and into the flutes of the pan. Roll a rolling pin off the top to neatly trim the pastry edge. Prick the base with a fork every which way which will vent steam as the pastry bakes. Set the lined tart pan in the fridge for about 15 mins or so to chill.

Step 3

Line pastry with baking paper or tin foil and fill with pastry weights, beans or whatever you have that will add some weight to the shell. Rice is always on hand, so try that. You can save it after you use it as it still cooks up without any damage. Bake for 10 mins, then remove the foil and whatever you used to weight it down. Bake for another 10 mins or until lightly golden brown. Take it out and cool it on the counter.

FILLING

Step 4

Using a stand mixer, a handheld mixer or even just a wooden spoon in a bowl, cream the butter and sugar together until they are pale and oh so creamy. Add the egg and mix well. Then add the almond meal and flour and blend it thoroughly. Take a small palette knife if you have one, but a small spatula will do, and spread the mixture evenly over the base of the cooled pastry tart shell.

Step 5

Arrange your plum slices in any pattern that you like, or no pattern at all if that's your fancy. Throw it in the oven and bake for 25 to 30 minutes until the filling is set and the plums look nicely roasted. Let cool.

Step 6

Pop the tart out of the shell by pressing up from the bottom. Place it on a pretty serving plate and dust with icing sugar. Whip up some whipping cream and toss in some chopped pistachios... add a dollop to each plate you serve and enjoy!

Recipes

Italian Plum Tart

Never Fail Pastry

A Wedding Cake

Fluffy Corn Fritters

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