Orange and roasted plum tart
Dec 31, 2010 1:00pm- 4 hrs cooking
- Serves 8
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Ingredients
Orange and roasted plum tart
- 1 1/2 cup (225g) plain flour
- 1/4 cup (40g) icing sugar
- 125 gram cold butter, chopped
- 2 egg yolks
- 1 tablespoon iced water
- 500 gram cream cheese, softened
- 1 tablespoon orange rind, finely grated
- 2/3 cup (150g) caster sugar
- 2 eggs
- 1/2 cup (120g) sour cream
- 2 tablespoon plain flour
- 1/3 cup (80ml) orange juice
- 8 small_piece (560g) plums, quartered
- 2 tablespoon orange juice
- 2 tablespoon brown sugar
Method
Orange and roasted plum tart
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1Grease 19cm x 27cm rectangular loose-based flan tin or 26cm springform tin.
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2Process flour, icing sugar and butter until crumbly. Add egg yolks and the water; pulse until ingredients come together. Knead pastry on floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.
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3Roll pastry between sheets of baking paper until large enough to line tin, press into sides, trim edges. Refrigerate 30 minutes.
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4Preheat oven to 180ºC (160ºC fan-forced).
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5Cover pastry with baking paper, fill with dried beans or rice, place on oven tray. Bake 10 minutes. Remove paper and beans; bake 10 minutes or until pastry is browned lightly. Cool).
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6烤箱温度降低到160ºC(140ºC fan-forced).
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7Make filling. Beat cheese, rind and sugar in medium bowl with electric mixer until smooth. Beat in eggs, one at a time. Add remaining ingredients, beat until smooth.
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8Pour filling into tin, bake about 50 minutes. Cool tart, refrigerate 3 hours.
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9Increase oven temperature to 200ºC (180ºC fan-forced). Place plums in single layer on oven tray, sprinkle with juice and sugar. Roast plums about 20 minutes or until soft. Cool.
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10Serve tart topped with roasted plums.
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