Plum Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">600-700g ripe but firm plums (about 8-10)</li><li class="ingredients-single-item">60g caster sugar</li><li class="ingredients-single-item">20g ground almonds (or breadcrumbs)</li><li class="ingredients-single-item">½ tsp ground cinnamon</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">2 tbsp apricot jam</li><li class="ingredients-single-item">1 tbsp water</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart tin with removable base</li><li class="equipment-single-item">Baking beans or uncooked rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. If using a food processor, pulse the flour, salt, and cold cubed butter until the mixture resembles fine breadcrumbs. This cold-butter method ensures flaky pastry by creating small pockets of fat that expand during baking. If working by hand, use your fingertips to rub the butter into the flour until you achieve the same texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the sugar and mix briefly, then add the egg yolk and 2 tablespoons of ice-cold water. Pulse or mix gently until the dough just begins to come together - it should hold when pressed between your fingers. Add the extra tablespoon of water only if needed; working the dough minimally prevents a tough crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a flat disc (this shape will make rolling easier later), wrap in cling film or beeswax wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your plums. Wash them thoroughly, cut in half, remove the stones, and slice each half into 3-4 wedges depending on size. Place in a bowl and gently toss with the lemon juice and 20g of the sugar. The acid from the lemon helps maintain the plums' color and enhances their natural flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (170°C fan/375°F/Gas 5). On a lightly floured surface, roll the chilled pastry to about 3-4mm thickness and a diameter large enough to line your tart tin with a slight overhang. Work quickly to keep the pastry cool.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully drape the pastry over your rolling pin to transfer it to the tart tin. Press it gently into the corners without stretching (stretching leads to shrinkage). Roll your rolling pin over the top to trim excess pastry, then prick the base all over with a fork to prevent air bubbles forming.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Blind bake for 15 minutes, then remove the beans and paper and bake for a further 5 minutes until the base is dry and pale golden. This crucial step ensures your pastry will be crisp, not soggy, when filled with juicy plums.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the tart case from the oven and reduce the temperature to 180°C (160°C fan/350°F/Gas 4). Sprinkle the ground almonds evenly over the base - this acts as a barrier between the juicy fruit and pastry, absorbing excess moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Mix the remaining sugar with the cinnamon and set aside. Arrange your plum slices in concentric circles or your preferred pattern, slightly overlapping each slice. For the most attractive presentation, place the slices skin-side up to showcase their beautiful color.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Sprinkle the cinnamon sugar evenly over the arranged plums. Return the tart to the oven and bake for 25-30 minutes, until the fruit is tender and beginning to caramelize at the edges, and the pastry is golden brown.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the tart bakes, prepare the glaze by warming the apricot jam and water in a small saucepan until melted and combined. Pass through a fine sieve if there are any fruit pieces.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the tart is baked, remove from the oven and carefully brush the warm glaze over the plums to create a beautiful shine and seal in moisture. The sugar in the glaze will further caramelize with the residual heat, creating an irresistible finish.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the tart to cool in the tin for 10-15 minutes before carefully removing. This cooling period allows the filling to set slightly so it doesn't run when cut. Serve warm or at room temperature with a dollop of crème fraîche, whipped cream, or vanilla ice cream for a truly delightful dessert experience.</li></ol>