We have a tree in our garden which had a good crop of small sweet plums this summer. Wasn’t sure what to do with them, so I picked and de-stoned them, popped them in bags and froze them. I think this easy recipe, which was first published on the Jus-Rol website, is the perfect way to use up some of them.
Rustic Plum and Almond Tart
Ingredients serves 10
1 Jus-Rol™ Sweet Shortcrust Pastry Block
15g butter, melted
2 tbsp ground almonds
15 plums, stone removed and cut into quarters
50g Caster sugar
1-2 stem ginger finely chopped
How to prepare
Preheat oven to 200°C (180°C for fan assisted ovens)/Gas Mark 6.
Unroll the pastry onto a lightly floured work surface. Brush a 35xm x 10cm fluted tart tin with melted butter and line with the pastry by pushing the pastry in at the edges and gently pricking the base. Trim the pastry using the rolling pin. Sprinkle the base with ground almonds.
Place plums into a bowl and toss with the caster sugar. Tip in to the tart tin and add the chopped stem ginger. Put in the oven to bake for 25 minutes.
Sprinkle with almonds and return to oven for 5 minutes, then allow to cool in the tin on a wire rack.
Serve with lashings of cream (or fat free Greek yogurt).