October 17, 2015 by dgarnett2013
Plum and/or Nectarine tart: Sydney Food by Bill Granger
Sweet shortcrust pastry:
- 2 cups plain flour
- ¼ cup icing sugar, sifted
- a pinch of salt
- 180g unsalted cold butter
For the filling:
- 2 nectarines, stoned and cut into 6 pieces
- 2 plums, stoned and cut into 6 pieces OR use double quantity of either nectarines or plums
- 3 medium eggs, plus 1 extra egg, beaten, for egg wash (optional)
- ½ cup caster sugar
- 2 tabs plain flour
- 90g unsalted butter, melted and lightly browned
To make the pastry:
Place the flour, sugar and salt in a bowl. Add butter and rub through with finger tips until the mixture resembles coarse breadcrumbs – OR pulse in a food processor.
Add 3 tabs (scant) of cold water and cut in with a knife or pulse again until the dough comes together in a ball.
Wrap in greaseproof paper and refrigerate for 30 mins, minimum.
To make the tart:
Roll out the pastry on a lightly floured surface until it is 3mm thick.
Gently press it into a 23cm tart tin and freeze for 30 mins or put in fridge to rest for a couple of hours or overnight.
Preheat the oven to 180℃.
Line the pastry shell with baking paper and fill with baking beans. Bake for 10 mins.
Remove baking beans, brush with egg wash, and bake for a further 10 mins until dry, golden and crisp. Leave to cool.
Arrange fruit, skin side down, in pastry case.
Place eggs and sugar in a bowl and whisk until thick and pale.
Add the flour and butter and gently combine.
Pour the filling evenly over the fruit. Bake for 30 – 40 mins or until golden and set in the centre.
Made when we got Michael’s boys to help us begin to finish the raised beds in the allotment.