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Plum tart

Plum & Almond Tart


35 Mins




8 to 10


Plum tart


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

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Step 1

Line a shallow roasting tin 21Cmx30Cm (8 ½” x 12”) with a parchment paper.

Step 2

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.

Step 3

Lay the pastry in the tin and press into the edges, and chill for 20 minutes.

Step 4

Pre-heat the oven to 190C/170Cfan/gas 5.

Step 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.

Step 6

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.

Ingredients – 4 items



For the Pastry


Plain flour

200 g

Cold unsalted butter, cubed

100 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

50 g

Medium egg


For the Filling


Unsalted butter

150 g
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Brown Soft Sugar

150 g

Almond extract

Few drops

Medium eggs


Ground almonds

150 g

Plain flour

50 g


500 g
Fairtrade Cane Icing Sugar

Tate & Lyle Fairtrade Icing Cane Sugar + extra for dusting

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