Plum tart
Ingredients
Pastry
125 g butter or margarine, softened
180 g plain flour
25 g Dansukker Cane Sugar Granulated
30 ml water
Filling
150 g blanched almonds
140 g Dansukker Granulated Sugar
2 eggs
300 ml crème fraîche
Grated zest of half an untreated lemon
500 g fresh plums
To decorate
Dansukker Icing Sugar
Instructions
Quickly work together the butter/margarine, sugar and water into a smooth dough. Press the dough into a greased pie dish roughly 28 cm in diameter. Prick with a fork. Chill for 30 minutes.
Grind the almonds finely. Mix together all the ingredients for the filling and pour into the crust. Halve the plums and remove the stones. Press the plum halves into the filling. Bake in the lower part of the oven at 225 °C for about 30 minutes. Serve the pie lukewarm with custard, ice cream or lightly whipped cream. Dust lightly with icing sugar just before serving.
The plums can be replaced with other fruits or berries.
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