Plum and Almond Tart

Photo: Anonymous

Ingredients

1 cup flour, plain

90 grams butter

1 egg yolks

1 tablespoon water

1 cup almonds, ground

1/2 cup sugar (caster)

2 teaspoons grated lemon rind

1 eggs

1 kg plums

30 grams butter

1 tablespoon sugar (caster)

1 teaspoon cinnamon, ground

Preparation

Pastry:Sift flour into a bowl, rub in butter, add egg yolk and water and mix to a firm dough. Do not overwork the dough. Cover and refrigerate 20 minutes. On a lightly floured bench, roll dough out large enough to line a 25-30 cm flan tin, trim the edges neatly.

Filling:Combine almonds, sugar, egg and lemon rind in a bowl and mix to a paste.

Halve and seed plums, drain on absorbant paper.

Spread almond mixture into pastry case, top with plums, dot with butter and sprinkle with extra sugar and cinnamon. Bake in a moderate oven for about 30 minutes or until golden brown. Dust with icing sugar and serve warm or cold with whipped cream and toasted almonds.

Serves 4-6.