
Plum & Almond Tart
Try this delicious plum and almond tart recipe for a tasty treat. Made with Jus-Rol sweet shortcrust pastry, juicy plums and ground almonds.
Quick Stats
Easy
10 Servings
25 minutes bake time
Plum & Almond Tart
Try this delicious plum and almond tart recipe for a tasty treat. Made with Jus-Rol sweet shortcrust pastry, juicy plums and ground almonds.
Ingredients
- 1 Jus-Rol™ Sweet Shortcrust Pastry Block
- flour, for rolling
- 15g butter melted
- 2 tbsp ground almonds
- 15 plums stone removed and cut into quarters
- 50g Caster sugar
- 1-2 stem ginger finely chopped
- 50g Almond flakes tbc
Equipment required
- 35xm x 10cm fluted tart tin
- Pastry Brush
- Fork
- Rolling Pin
- Wire rack
Techniques Used
-
How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
Method
- Preheat oven to 200°C (180°C for fan assisted ovens)/Gas Mark 6.
- Unroll the pastry onto a lightly floured work surface. Brush the 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.