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Ingredientes
- 10 x Inch shortcrust pastry tart base made with 175g buttery
- Â Â Shortcrust
- 3 Tbsp. Plum or possibly apricot jam
- 110 gm Unsalted butter at room temperature
- 110 gm Caster sugar
- 2 x Large eggs, beaten
- 135 gm Grnd almonds
- 1 Tbsp. Self raising flour
- 1 tsp Baking pwdr
- 225 gm Dessert plums
- 1 Tbsp. Flaked almonds
- Â Â Icing sugar to dredge
Direcciones
- Bake the tart case blind. Hot the jam with 2 Tbsp. of water and sieve out any solid pcs of fruit. Spread onto the base of the tart case.
- Beat the butter and sugar together till light and fluffy. Add in the beaten Large eggs a little at a time. Sieve together the grnd almonds, flour and baking pwdr and then fold gently into the creamed mix. Spread on top of the jam in the pastry case.
- Cut the plums in half and stone them. Put them on top of the almond mix, cut side down, pressing them in slightly. Scatter the flaked almonds over the top of the almond filling. Bake till well risen , golden and hard to the touch - usually about 45-55 min - it really depends on how juicy the fruit is.
- Cold slightly and dredge lightly with icing sugar before serving hot.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 316g | |
| Calories 1335 | |
| Calories from Fat 1110 | 83% |
| Total Fat 127.42g | 159% |
| Saturated Fat 61.74g | 247% |
| Trans Fat 0.01g | |
| Cholesterol 653mg | 218% |
| Sodium 1540mg | 64% |
| Potassium 626mg | 18% |
| Total Carbs 30.57g | 8% |
| Dietary Fiber 7.7g | 26% |
| Sugars 8.49g | 6% |
| Protein 27.06g | 43% |
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