Plum and blueberry tart

Recipe may contain gluten, peanuts, tree nuts, milk and egg.

This tart, brimming with sweet summer fruit, has an easy pastry shell made from scratch. Line the base with a layer of very finely chopped walnuts to soak up some juice and add crunch.

8 Ingredients

  • 1/3 cup very finely chopped walnuts

  • 8-12 mixed plums, halved or quartered, seeds removed

  • 1 cup blueberries

  • Runny custard, cream and/or ice-cream, to serve
  • pastry

  • 180g unsalted butter

  • 1 2/3 cups plain flour

  • Pinch salt

  • 50ml water mixed with a small squeeze of lemon juice

7 Method Steps

  • Step 1

    To make the pastry, take the butter

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    (180g unsalted butter) out of the fridge and let it soften a little, then cut into 2cm cubes.

  • Step 2

    Place the butter into a mixing bowl and add the flour (1 2/3 cups plain flour) and a pinch of salt (Pinch salt). Use your fingertips to rub in, until evenly combined.

  • Step 3

    Add the water (50ml water mixed with a small squeeze of lemon juice) mixture a little at a time and mix with your fingers, bringing the floury flakes together into a ball. You may not need all the water, or you may need a drop more.

  • Step 4

    Press the ball into a flat disc, wrap in plastic wrap and refrigerate for 30 minutes. Remove from the fridge and leave to soften for about 20 minutes. Meanwhile, preheat the oven to 180C (160C fan forced).

  • Step 5

    Roll out the pastry on a lightly floured surface to fit a 23cm (base measurement) loose-bottom flan tin. Press into the tin and trim off any excess. Sprinkle the base evenly with the walnuts (1/3 cup very finely chopped walnuts).

  • Step 6

    Arrange the plums (8-12 mixed plums, halved or quartered, seeds removed) over the pastry base, cut side up. Scatter the blueberries (1 cup blueberries) over and dust with icing sugar.

  • Step 7

    Bake for 20 minutes or until the pastry is golden. Serve warm or at room temperature, with runny custard (Runny custard, cream and/or ice-cream, to serve), cream and/or ice-cream.
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Recipe Notes

You could replace the plums with apricots when they are in season. The walnuts should be very finely chopped – almost like walnut meal, but with a little bit of texture.

Image by Alan Benson

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