
Prep
35 MinsBake
1hrServes
8 to 10Difficulty
Easy
About
Juicy plums and almonds are a match made in heaven in this delicious pud tart.
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.
Ingredients – 4 items
1
For the Pastry

Plain flour

Cold unsalted butter, cubed

Fairtrade Tate & Lyle Icing Sugar

Medium egg
For the Filling

Unsalted butter

Tate & Lyle Fairtrade Light Brown Soft Sugar

Almond extract

Medium eggs

Ground almonds

Plain flour

Plums

Tate & Lyle Fairtrade Icing Cane Sugar + extra for dusting
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