Thursday, 5 September 2013
Plenty of Plums
It's the season for Plums. They are an amazingly versatile fruit packed with Vitamin C so what's to lose.
Flan base Shortcrust Pastry Use 8oz /225g flour
Meryl’s tip Use 7oz/200g flour and 1oz/25g of ground almonds and 4oz/110g butter
2 eggs beaten
3 oz/75g ground almonds
1 lb/450g plums
Roll out the pastry to a 9 inch/23cm flan dish and allow it to ‘relax’ for around 30 minutes. Cream the butter and sugar. Then add the beaten eggs. Fold in the flour and ground almonds into the mixture. Pour the mixture into the pastry case. Cut the plums into halves and remove the stones. Arrange the plums on top of the almond filling. Bake in a preheated moderate oven 190C, 375F Mark 5 for about 25-30 minutes until the top has browned.
Glaze the top by boiling 2 tablespoons of any dark jam or jelly such as redcurrant, raspberry, bilberry or plum with 1 tbsp of hot water. Brush this on top of the flan.
Make a Plum Crumble with the same mixture as Rhubarb Crumble.