We would like to thank all of our customers for their support throughout what's been a very difficult time. Due to a heavy demand we are experiencing some delays in our normal service, please bear with us.

PLUM, ALMOND & CARDAMON TART

PLUM, ALMOND & CARDAMON TART

Prep Time: 30 mins

Serves: This mixture makes large pie tin, and slices into approx. 8-10 slices

Difficulty: Moderate

INGREDIENTS

For the Pastry

300g plain flour, plus extra for dusting

150g ground almonds

150g caster sugar/light brown sugar

300g butter

5-6 tbsp milk

For the filling

15 plums stoned and cut into quarters

8 tbsp caster sugar

6 tbsp bramble jam

10 cardamom pods

5 teaspoons of cornflour

2 teaspoons of vanilla paste (or 1 teaspoon of good quality vanilla essence)

Everything else

Icing sugar

milk for brushing

butter for greasing

METHOD 

For the pastry, mix the flour, sugar and almonds in a bowl and then rub in the butter until the mixture resembles breadcrumbs.

Stir in the milk, bit by bit, until the pastry forms into a dough and kneed it on a floured surface, wrap it up in clingfilm and put in the fridge for 30 mins - 1 hour.

Put the oven to 180*c

Crush the cardamom pod and get the seeds out, then, using a pestle and mortar crush them up

Put the plums in a saucepan with the caster sugar, bramble jelly, 2 tbsp water , vanilla paste and the ground cardamom seeds. bring to the boil, constantly stirring, until the all the sugar and jelly has dissolved down. Simmer for about 5 minutes

Mix the cornflour with about 2 tablespoons of water so it forms a loose paste and add it to the plums, stir in and then simmer for another 3-4 minutes, still stirring.

Take the pan off the heat and leave to cool a little.

Roll out the pastry and line the greased tart tin, trim off any excess pastry.

Collect all the trimmings and roll out again, and cut into strips for the lattice

Once the filling has cooled a bit then pour it into your lined tart tin - DO NOT RUSH THIS, if you pour your filling into the pie when it is still hot you will end up with the dreaded soggy bottom

Now do the lattice top, secure the edges and brush with some milk, then sprinkle a little bit of sugar on top

If you want to add some pretty shapes (flowers, hearts, stars etc) then they can look really pretty and effective too!

Bake for about half an hour or until its nice and golden and then turn the oven off, leave in the hot (but off) oven and then leave to cool in the tin.

Once cool you can sprinkle with icing sugar and serve, This pie is fine to serve warm, or to pop back in the oven a few hours later/the next day for about 10 minutes (at 160*c) to warm through.

Perfect with Cream or custard!

 Recipe and picture courtesy of Anna Christoforou @ANNASKITCHENTABLESHREWSBURY





Also in Recipes

Pistachio Ice Cream Recipe by The Bake Boss
Pistachio Ice Cream Recipe by The Bake Boss

A decadent and delicious ice cream treat - one scoop is never enough!

Continue Reading

Non-crossed Hot Cross Buns Loaf
Non-crossed Hot Cross Buns Loaf

I know! This is a confusing name for a bake but it is truly a loaf made of hot cross buns without the traditional cross on the top as last time I made these crosses with a mixture of water and flour they were almost un-chewable 🤭 so didn’t want to risk it this time.

This is a perfect loaf for breakfast, if you’d like a bun just tear one of them from the loaf and in case you’d like a toast just get a slice of it and get it toasted with butter and jam, however I tried...

Continue Reading

Chocolate Cherry Celebration Cake by Magz Guy
Chocolate Cherry Celebration Cake by Magz Guy

I decided on a chocolate cherry flavour, because I love cherries and they are in season, which means I could use British produce, which I prefer to do.

Continue Reading