1-2 hours
30 mins to 1 hour
Serves 18
From Hairy Bikers' Meals on Wheels
Ingredients
For the pastry
- 4 tbsp water
- 60g/2¼oz caster sugar
- 450g/1lb plain flour
- 1 tsp baking powder
- pinch salt
- 175g/6oz lard or vegetable shortening
- 55g/2oz butter
- 60g/2¼oz caster sugar
For the filling
- 6 tbsp plum jam
- 350g/12oz butter
- 350g/12oz sugar
- 350g/12oz ground almonds
- 6 free-range eggs
- 3 drops almond essence
- 12-14 plums, washed, halved, stones removed
- flaked almonds, to garnish
- 3 tbsp redcurrant jelly
Method
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Preheat the oven to 180C/350F/Gas 4. Grease and line three loose-bottomed 18cm/7in tart tins.
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For the pastry, measure the water in a jug, add the sugar and stir until the sugar has dissolved.
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Sift the flour, baking powder and salt into a bowl. Add the fat and rub in with your finger tips until it resembles fine breadcrumbs.
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Make a well in the centre of the flour mixture and pour in the water as quickly as possible, using your fingertips to mix together and form a dough. You may need to add a little more water. Wrap the dough in cling film and rest for at least an hour.
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Roll the pastry out thinly on a floured work surface and use it to line the tart tins. Spread the base of each tart with about two tablespoons of the jam.
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Meanwhile, melt the butter and sugar together, add the ground almonds, eggs and almond essence and mix well. Pour the mixture evenly into the three pastry-lined tins.
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Place the plums on top of the tarts cut side up, sprinkle with flaked almonds then bake in the oven for 40-45 minutes or until the filling is set.
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Melt the redcurrant jelly in a pan and brush it over the warm tarts.