Darina Allen’s Tuscan Plum Tart

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August 17, 2016 by dgarnett2013

Darina Allen’s Tuscan Plum Tart: Sarah Raven’s Garden Cook Book

plumtart1

 

For 10 – 12

  • 450g sugar
  • 900g plums
  • 150g soft butter
  • 200g self-raising flour
  • 3 eggs
  • creme fraiche or softly whipped cream to serve

 

Use a 25cm saute pan or cast-iron frying pan.

Preheat the oven to 170℃.

Put 275g sugar and 150ml water into the pan and stir over a medium heat until the sugar dissolves, then cook without stirring until the sugar caramelises to a rich golden brown.

Meanwhile, halve and stone the plums and then arrange, cut side down, in a single layer over the caramel in the pan.

Put the butter, remaining sugar and flour into the bowl of a food processor and whiz for a second or two.

Add the eggs and stop whizzing as soon as the mixture comes together. Spoon over the plums and spread gently in as even a layer as possible.

Bake in the preheated oven for about 1 hour. The centre should be firm to the touch and the edges slightly shrunk from the sides of the pan.

Allow to rest in the pan for 4 – 5 mins before flipping over.

Serve with vanilla ice cream, creme fraiche or softly whipped cream.

Made while the wondrous Henry Kerrey was staying and helping look after Rose and Charlie.

henry20162 henry20161

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