Subj : Whole-Wheat Plum Tart
To : All
From : Ben Collver
Date : Sun Jun 30 2024 10:02 am
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Whole Wheat Plum Tart
Categories: Tarts
Yield: 1 Tart
75 g Unsalted butter; softened,
-plus extra for greasing the
-tin
75 g Soft dark brown sugar
1 tb Runny honey
1 Egg
1/2 ts Baking powder
1 ts Ground cinnamon
200 g Wholemeal stoneground flour
4 Ripe plums; up to 5
Plum jam; warmed and sieved
50 ml Double cream
Brown sugar; to taste
2 tb Sherry; up to 3 tb
Cream the butter and sugar until light and smooth, then beat in the
honey and egg. Stir in the baking powder, cinnamon, and flour until
smooth.
Brush melted butter all over the insides of an 18 cm round tart tin
with a removable base, or similar. Spread the mixture evenly over the
base of the tin.
Stone the plums, cut them into quarters and, starting from the edge
of the mixture in the tin, poke them in quite tightly in rings, so
the tips point upwards.
Heat the oven to 180°C (160°C fan-assisted)/350°F/gas mark 4 and
bake the tart for about 30 minutes, until golden. When done, remove
from the oven and leave until warm, then brush with a little plum jam.
To serve, lightly whip the cream with a little brown sugar to taste.
Just as it starts to thicken, add 2 to 3 tb of sherry and continue
whipping until the cream can just hold its shape when spooned. Serve
wedges of warm tart with the cream.
