I know, I know... I've been pretty terrible at updating; I do apologise for that. However, in my 'absence' I have made a few things that will be making an appearance on the blog in due course.
To start, I have an adaptation of a recipe from Gregg Wallace, the jovial pudding-loving half of my favourite Masterchef UK judging duo. I found this recipe on BBC Good Food's website (one of my go-to sites for new recipes) and it seemed fairly straightforward.
The original recipe calls for peaches, but I couldn't find any good ones and so I decided to go with plums instead. It turned out alright and was well received by my test subjects, but I'm not entirely sure if perhaps I didn't slice them thinly enough or if plums are denser than peaches as I had a bit of a 'sinkage' issue when placing my plums on top of my almond filling.
Since I made this a couple of weeks ago when being attacked by a chest infection, I decided to be a little lazy and use the rather foolproof pate brisee recipe (see Blueberry Pie post) rather than making a more delicate pate sablee shortcrust pastry.
Anyway, here we go (and I also apologise for the minimal photos).
1 portion of pate brisee
2 eggs, beaten
140g ground almonds
100g caster sugar
140g butter
50g plain flour
1 teaspoon vanilla essence
4 plums, sliced
First, prepare your tart tin. I always grease my tin with a little butter and then place it in the freezer for about 15-30 minutes. Preheat your oven to 180 degrees Celsius (fan oven).
Once your tin has been prepared, line it with your thinly rolled out pate brisee. Line it with greaseproof paper or foil and weigh down the centre with baking beans (dried, uncooked rice or beans also work). Bake for 15 minutes then remove the foil/paper, brush the inside of the tart with an egg wash and bake for a further 15 minutes, until the pastry has begun to firm up to an almost biscuit-like, crisp texture.
While waiting for your pastry to cook, make the filling. Cream together your butter and sugar until the mixture has become fluffy and pale in colour. Beat in the eggs and your vanilla essence, then sift in your flour and fold in your ground almonds.
Spoon the mixture into your pastry case and arrange your plum slices in a pattern.
Return the tart to the oven for a further 30-40 minutes until golden and the almond filling has set and is fairly firm to the touch. The mixture shouldn't seem too wet, nor should it be too dry and hard- it should still have a little give.
Serve at room temperature or still warm with a dollop of creme fraiche or tangy Greek yoghurt (I definitely recommend the latter).
To start, I have an adaptation of a recipe from Gregg Wallace, the jovial pudding-loving half of my favourite Masterchef UK judging duo. I found this recipe on BBC Good Food's website (one of my go-to sites for new recipes) and it seemed fairly straightforward.
The original recipe calls for peaches, but I couldn't find any good ones and so I decided to go with plums instead. It turned out alright and was well received by my test subjects, but I'm not entirely sure if perhaps I didn't slice them thinly enough or if plums are denser than peaches as I had a bit of a 'sinkage' issue when placing my plums on top of my almond filling.
Since I made this a couple of weeks ago when being attacked by a chest infection, I decided to be a little lazy and use the rather foolproof pate brisee recipe (see Blueberry Pie post) rather than making a more delicate pate sablee shortcrust pastry.
Anyway, here we go (and I also apologise for the minimal photos).
1 portion of pate brisee
2 eggs, beaten
140g ground almonds
100g caster sugar
140g butter
50g plain flour
1 teaspoon vanilla essence
4 plums, sliced
First, prepare your tart tin. I always grease my tin with a little butter and then place it in the freezer for about 15-30 minutes. Preheat your oven to 180 degrees Celsius (fan oven).
Once your tin has been prepared, line it with your thinly rolled out pate brisee. Line it with greaseproof paper or foil and weigh down the centre with baking beans (dried, uncooked rice or beans also work). Bake for 15 minutes then remove the foil/paper, brush the inside of the tart with an egg wash and bake for a further 15 minutes, until the pastry has begun to firm up to an almost biscuit-like, crisp texture.
While waiting for your pastry to cook, make the filling. Cream together your butter and sugar until the mixture has become fluffy and pale in colour. Beat in the eggs and your vanilla essence, then sift in your flour and fold in your ground almonds.
Spoon the mixture into your pastry case and arrange your plum slices in a pattern.
Return the tart to the oven for a further 30-40 minutes until golden and the almond filling has set and is fairly firm to the touch. The mixture shouldn't seem too wet, nor should it be too dry and hard- it should still have a little give.
Serve at room temperature or still warm with a dollop of creme fraiche or tangy Greek yoghurt (I definitely recommend the latter).
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