Pistachio and Black Doris Plum Tart
The plums can be replaced with tinned
apricot halves or use fresh fruit when in season.
Pistachio
and Black Doris Plum Tart
Ingredients
·
1 x 750 gram tin Black Doris plums, drained
·
70 grams pistachios
·
40 grams ground almonds
·
1/3 cup self-raising flour
·
½ cup caster sugar
·
100 grams butter, melted
·
Finely grated zest 1 large lime and ½ an orange
·
2 eggs, lightly beaten
·
1 teaspoon vanilla extract
·
2 tablespoons apricot jam, warmed
To serve
·
Softly whipped cream
Recipe
1. Preheat the oven to 180C. Grease an 11 x 35 cm or a 24 cm round tart
tin with a removable base and line it with baking paper, enough to come up the
sides of the tin.
2. Halve and stone the plums. Place cut side down on kitchen towels to
remove excess moisture.
3. Put the pistachios and ground almonds in a food processor and
process until finely chopped. Set aside one tablespoon of the nuts and tip the
remaining nuts into a medium bowl. Add the flour, sugar, butter, lime and
orange zests, eggs and vanilla extract. Beat with a wooden spoon to combine.
Pour the mixture into the lined tart tin and spread out evenly.
Add
the flour, sugar, butter, lime and orange zests, eggs and vanilla extract
4. Arrange the plums, cut side down, on top of the batter. You will
probably only use 12-14 halves depending on the size of the plums. Reserve the
remaining plums.
5. Bake for 25-30 minutes until the top is golden and the filling is
puffed and firm to the touch. Remove from the oven and brush the top with warm
apricot jam. Cool.
To serve: Remove
the tart from the tin and place on a serving platter. Scatter with the reserved
ground nuts and dust lightly with icing sugar. Serve at room temperature with
softly whipped cream.
