Plum and Almond Tart
- 100 g unsalted butter, chopped
- 3 large egg whites
- 1/3 cup (40 g) ground almonds
- 100 g icing sugar, plus extra for dusting
- 35 g honey
- 40 g plain flour
- 8–12 plums, cut in half, stones removed and sliced
- 325 g flour
- pinch of salt
- 175 g cold butter, chopped
- 90 g icing sugar
- 1 egg
- To make the pastry, combine the flour, salt, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. Beat in the egg then turn the mixture out onto a lightly floured bench top and knead until the dough just comes together. Form the dough into a disc, cover with plastic film and refrigerate for 2–3 hours.
- Roll out the chilled pastry until large enough to cover the base and sides of a 28 cm tart tin with a removable base, then line the tin with the pastry and trim the sides. Refrigerate for 1 hour.
- Preheat the oven to 180°C.
- Line the pastry case with non-stick baking paper and fill with baking beads or dried beans. Blind bake for 15–20 minutes or until golden, then remove the paper and beans and set the tart case aside.
- Meanwhile, melt the butter in a frying pan over medium heat then cook for 3–4 minutes or until nut-brown. Remove from the heat and leave to cool.
- In a bowl, whisk together the egg whites, ground almonds, icing sugar, honey and flour until the mixture is smooth, then stir in the butter. Pour the mixture into the still-warm tart case then arrange the plum slices evenly over.
- Bake for 30 minutes or until the pastry is golden and the almond mixture is firm.
- Serve warm or at room temperature, lightly dusted with icing sugar.