August 17, 2016 by dgarnett2013
Darina Allen’s Tuscan Plum Tart: Sarah Raven’s Garden Cook Book
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.