Plenty of Plums
September is the season for Plums so here’s a great recipe for this time of the year.
1/2lb/225g Shortcrust Pastry
2 eggs beaten
3 oz/75g ground almonds
1 lb/450g plums
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.