Plum and/or Nectarine tart

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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.


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