Pastry

Ingredients:

180g Unsalted butter
14g Caster sugar
10g Egg yolk
7g Sea salt
50g Cold water
240g Plain flour

Method:

Cream butter and sugar in stand mixer with scraper paddle. Add egg yolk and salt and mix until combined. Add cold water and Flour and mix until combined. Wrap and refrigerate for 1 hour. Roll out to 2-3mm thickness and line a shallow 24cm tart ring. Rest in the fridge for 30mins, prick the base and blind bake 160C for 12 mins

Plum Compote

Ingredients:

350g Plums, assorted
65g sugar
5g vanilla
1/2t cornflour
1t water

Method:

Roughly chop plums and add to a saucepan with sugar and vanilla. Allow to stew and simmer for around 10 minutes. in a little cup mix together the cornflour and water then pour it into the plums while stirring. This will help thicken the fruit. Continue to cook, stirring occasionally for about 5 minutes or until thick and jammy. Pour the compote into the baked tart shell and place it into the freezer to chill.

Almond Cream

Ingredients:

160g Unsalted butter
160g Caster sugar
100g (2) Eggs
1t vanilla extract
180g Almond Meal
30g Plain flour

Method:

Cream butter and sugar until smooth. Don’t overmix. Combine the eggs and vanilla in a separate bowl and add about a third of it to the mixer. Mix on medium speed until combined add another third of the eggs and mix until combined. Add the rest of the eggs and all the dry ingredients and mix until smooth.

Assembly

Ingredients:

Flaked Almonds
200g Plums

Method:

For even distribution of the plum compote it’s ideal that it’s partially frozen before spreading the almond cream on top. Place sliced plums on top of the almond cream followed by flaked almonds. Bake at 175C for 35 minutes or until evenly golden