Plum, Lemon and Almond Tart  

You will need about 400gms pastry to line a flan or quiche dish or tin.
Either use a ready-made shortcrust or make your own.

Sweet Shortcrust Pastry
1 cup Flour
75gms diced cold butter
1/4 cup of caster sugar
1 egg yolk
1 teaspoon of water

Filling
450gms of stoned, sliced Plums (about 6 average plums)
100g ground almonds
5 Free range eggs
2 lemons – Zest and Juice
100gms of melted butter
1/2 cup of caster sugar

Pre-Heat oven to 170c
METHOD:
Sweet Shortcrust pastry
Combine flour and butter until it resembles breadcrumbs.
Pulse on a food processor is good for this. 
Stir in the sugar and then mix to a stiff dough with the beaten egg yolk and water.
Chill for 30 minutes before rolling out and line tart dish.

Filling
Into a large bowl but all the ingredients except the plums and whisk until all incorporated and smooth.
Into the pastry case lay all the sliced plums over the pastry base and pour the filling mixture all over.
Cook in the oven until custard mixture is set - usually about 30 minutes
Do not  worry if the top is not too coloured. 

The tart needs to cool before serving in order for the custard mixture to set.

9th February 2007