Equipment
For this you will need an 8 inch shallow cake tin.
Ingredients
400g smallish plums
75g granulated sugar
200g plain flour
50g ground almonds
50g icing sugar
150g butter
1 egg
2-3 drops of almond essence [/one_third_last]
PLUM ‘TATIN’ WITH ALMOND PASTRY
- Place the flour, almonds and icing sugar into a bowl and rub in the butter until it is like crumble.
- Add the egg and the almond essence and mix to a paste.
- Chill for 30 minutes.
- Halve the plums, remove the stones, and place them cut side down tightly in the cake tin.
- Place the granulated sugar into a saucepan and heat gently until it caramelises. Pour this over the plums.
- Alternatively you can just sprinkle the sugar over the plums without caramelising it or replace the sugar with a little honey.
- Using half the pastry (the rest will freeze well) roll out to the size of the cake tin keeping it reasonably thick.
- Place the pastry over the plums tucking the edges well down the sides.
- Place the tin on a tray and bake for 25-30 minutes at 180 C.
- Invert onto a plate (take care as the juices are very hot) and serve immediately.