Desserts Plum and Blueberry Tart
Serves : 8
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Ingredients
- 1 x 320g ready rolled shortcrust pastry
- 25g ground almonds
- 50g caster sugar
- ¼ tsp ground cinnamon
- 500g plums, stoned and quartered
- 150g blueberries
- 1 tbsp milk
Nutrition
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Method
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Preheat the oven to 200°C, fan 180°C, gas mark 6 and remove the pastry from the fridge while you wait for the oven to heat.
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Roll the pastry out on it’s parchment paper, straight onto a flat baking sheet.
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Tip the ground almonds into a small bowl with 2 tsp sugar and the cinnamon and mix together.
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Sprinkle the ground almonds across the pastry in an even layer, leaving a 5cm gap around the edges.
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Tip the plums and blueberries into a bowl with all but 1 tsp of the remaining sugar and toss until coated in the sugar.
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Scatter over the ground almonds on the pastry.
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Using the parchment paper, fold the pastry up over the edge of the plums, so that they are contained but not covered.
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Brush with the milk then scatter the remaining 1 tsp sugar over the pastry.
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Bake in the oven for 30 minutes until the pastry is golden and cooked through, and the fruit tender.
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Remove and allow to cool for at least 5 minutes before serving.
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Cut into rectangles and served hot, warm or cool with cream or ice cream.
