September 22, 2015 by dgarnett2013
Plum crumble tart: Tender Vol II by Nigel Slater
Enough for 6-8
- 260g plain flour
- 125g soft brown sugar
- 100g ground almonds
- 220g fridge-cold butter
- 600g plums, greengages or damsons
Set the oven to 180℃. Line the base of a 22-24cm square baking tin with a single piece of baking parchment, bringing it up two opposite sides of the tin so you can use it to lift the tart out easily.
Put the flour, sugar and almonds into a mixing bowl, cut the butter into small chunks and run it into the flour mixture with your fingertips. Stop when what you have resembles coarse fresh breadcrumbs. Or pulse everything in food processor.
Tip two-thirds of the crumb mixture into the baking tin and gently flatten it to form a thin base, pushing it well into the corners. Firm it gently, but don’t compace it.
Cut the plums in half, unless they are huge, in which case quarter them. Remove the stones and lay the pieces of fruit on the crumb base.
Scatter the remaining crumbs loosely over the plums. Let some of the fruit show through.
Bake for 45 – 50 minutes, when the fruit should be gently bubbling, the crust golden.
Leave to settle before lifting out of the baking tin and on to a cooling rack.
Made at the end of September when we had glorious weather and the garden revived itself.