This is a very attractive looking dessert and absolutely delicious, dessert apples could be used instead of plums depending on the season.
|For the dough:|
|200 g||Mix it! Universal|
|15 g||caster sugar|
|1 medium||egg, beaten|
|1-2 tbsp||cold water|
|For the filling:|
|110 g||butter at room temperature|
|110 g||caster sugar|
|2 large||eggs, beaten|
|100 g||ground almonds|
|25 g||Mix it! Universal|
|1/2 tsp||almond extract|
|50 g||apricot jam|
|a little bit of||lemon juice|
For the pastry:
- Place the Mix It and caster sugar in a bowl, cut the butter pieces into cubes and rub into the Mix It. Make a well in the centre and add the beaten egg and water and stir with a round bladed knife to combine. Then hand – bring the mixture together in a ball.
- Chill the pastry for 20 minutes. Dust the work surface with Mix It and knead the pastry for 1 – 2 minutes until pliable, roll out onto a circle to fit base and edges of a 23cm loose bottomed flan dish, chill while you make the frangipane.
- Beat the butter and sugar together in a large mixing bowl; gradually add the eggs, beating well after each addition. Add the almond extract, stir in the ground almonds and Mix It and pour the frangipane over the pastry base, spreading it evenly.
For the filling:
- Half the plums and remove the stone, slice them down into thin slices and place over the frangipane slightly over lapping each one.
- Place in the preheated oven and cook for 30 minutes until the frangipane is set. Remove from the oven and sprinkle caster sugar over the plums, replace into the oven and continue cooking for a further 10 - 15 minutes.
- Cool in tin, remove and place on a baking sheet. Before serving spread the apricot jam (add a little lemon juice if the jam is very dense) over the plums to glaze, the tart is best served warm with cream or Greek yogurt.