Plum & Almond Tart

Juicy plums and almonds are a match made in heaven in this delicious pud tart.

YIELDS

8-10

35 mins

1 hour

Line a shallow roasting tin 21Cmx30Cm (8 ½” x 12”) with a parchment paper.
Make the pastry by putting the flour, butter and Tate & Lyle Icing sugar into a food processor and blend until the mixture resembles fine breadcrumbs. Slowly add the egg and turn off as soon as the mixture forms into a ball. Turn onto a lightly floured surface and roll out the pastry to a rectangle. Place the tin on top of the pastry to judge how much to roll out and Cut out the pastry using the tin as a guide.
Lay the pastry in the tin and press into the edges, and chill for 20 minutes.
Pre-heat the oven to 190C/170Cfan/gas 5.
Prick the base of the pastry with a fork, line with foil and bake for 15 minutes. Remove from the oven and reduce the heat to 180C/160Cfan/gas 4.
To make the filling, put the butter and Tate & Lyle Light Soft Brown sugar into a food processor and blend until pale and soft. Add the almond extract, eggs, ground almonds and flour and blend well. Spread on top of the pastry then arrange the plums skin side up. Bake for 45 minutes until the filling is golden.

Use other fresh seasonal fruits such an apricots, raspberries, or blackberries instead of the plums.

	Nutrition Values per serving	Women`s GDA per serving	Typical GDA Values (Women)
Energy (kcal)	489	24.5%	2000 kcal
Energy (kJ)	2040		N/A
Protein (g)	8.1	18.0%	45g
Carbohydrates (g)	45.3	19.7%	230g
of which sugars (g)	25.8	28.7%	90g
Fat (g)	31.2	44.6%	70g
Of which saturated fat (g)	14.3	71.5%	20g
Fibre (g)	3.6	15.0%	24g
Salt (g)	0.080	1.3%	6g