Recipe of the Month

Plenty of Plums

September is the season for Plums so here’s a great recipe for this time of the year.

 
Plum and Almond Tart

 

Pastry case

1/2lb/225g  Shortcrust Pastry

Filling

3oz/75g butter

3oz/75g sugar

½oz/10g flour

2 eggs beaten

3 oz/75g ground almonds

1 lb/450g plums

Glaze

2 - 3 tbs any dark jam or jelly (redcurrant, raspberry, bilberry or plum)

1 tbsp hot water

Roll out the pastry to a 9 inch/23cm flan dish and chill it in the fridge for around 30 minutes. Cream the butter and sugar. Then add the beaten eggs. Fold in the flour and ground almonds. 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. Heat the jam in the hot water until thick and just boiling.  Then brush over the top of the tart. Served warm or cold.

Meryl’s tips : More suggestions for recipes with plums. They’re an amazingly versatile fruit with lots of Vitamin C.

Bake a Plum Crumble with the same Crumble mixture as for Rhubarb Crumble

Stew Plums in a pan in a little water to serve with yoghurt, crème fraiche or ice cream.

Make Plum Chutney or Jam.

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