Recipe

Nutty almond pastry tart

This pastry is a little more work than regular shortcrust, but the rich almond flavour, flaky texture and great crunch makes it worthwhile.

Oct 31, 2011 1:00pm
  • 35 mins cooking
  • Serves 8
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Ingredients

Almond pastry
  • 150 gram standard flour
  • pinch of salt
  • 60 gram caster sugar
  • 1 large (size 7) free-range egg yolk
  • a few drops of vanilla extract
  • 60 gram ground almonds
  • 120 gram unsalted butter, softened
Almond filling
  • 60 gram unsalted butter, softened
  • 60 gram caster sugar
  • 60 gram ground almonds
  • finely grated zest of ½ lemon
  • 1 large (size 7) free-range egg
  • 1/2 teaspoon cornflour
  • 600 gram plums
  • 1 tablespoon granulated sugar
  • 3/4 cup redcurrant jelly

Method

Almond pastry
  • 1
    To make the pastry, sift the flour and salt onto a clean board or benchtop. Make a well in the centre and add the sugar, egg yolk and vanilla.
  • 2
    Sprinkle the ground almonds onto the flour. Mix the egg and sugar together with your fingertips until light and creamy.
  • 3
    Add butter and continue working, gradually drawing in the flour and almonds (I use a plastic pastry scraper to stop it sticking to the bench). Quickly work the mixture into a ball, then wrap and chill for 30 minutes before rolling into a round and line into a 24cm flan ring.
  • 4
    Chill until firm. Prick the base all over with a fork.
Almond filling
  • 5
    For the filling, put the butter in a bowl and beat with a hand-held electric beater until soft. Add the caster sugar and whisk until pale and fluffy. Add the almonds and zest, then beat in the egg a little at a time, adding the cornflour halfway through.
  • 6
    Turn the almond mixture into the pastry case. Cut the plums into wedges, discarding the stones, and immerse in the almond mixture. Sprinkle the tart with sugar.
  • 7
    Bake the tart for around 35 minutes, until golden. Cool for 10 minutes, then remove the sides of the flan ring and ensure the tart isn't stuck to the base. Brush with hot redcurrant jelly (heat gently to dissolve), and leave until cool. Slide off the base of the flan ring and serve.

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