Desserts & Baking

Whole plum and almond tart

15 minutes
1 hour

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  • 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

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.

Jacques Erasmus

Recipe by: Jacques Erasmus

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