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Whole plum and almond tart

1 hour

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Whole plum and almond tart

By Jacques Erasmus

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

5-6 large plums
Butter, melted, for brushing
Caster sugar, for sprinkling
1 roll ready-made puff pastry
100 ml almonds, ground
100 g white sugar
1 cup fresh cream
1 free-range egg
2 free-range egg yolks
1 t fresh thyme
Sea salt, to taste

Method

Preheat the oven to 160°C. Brush the plums with melted butter and sprinkle with the caster sugar. Place in a small oven tray and pour in water to just cover the bottom of the pan.
Bake for 20 minutes or until the plums are soft and starting to shrivel. Line a fluted tart pan with the puff pastry and arrange the cooked plums on the pastry. Combine the rest of the ingredients and mix well.
Pour into the tart case and bake for 25 to 30 minutes or until the pastry is golden and the filling has set. Place on a cake stand with tissue paper and tie with a silk ribbon.