This recipe I discovered when playing around with some of my favorite ingredients. We have been embracing the amazing organic plums on offer at the moment and it seemed another lovely way to celebrate the lovely plum. The sweet offerings of the season are being embraced and used in many ways here, so I wanted to share this yummy tart recipe with you.
Plum, Almond and Honey Tart
For the pastry you need:
125 grams of icing sugar
220g organic butter
2 1/2 Cups of organic spelt flour
2 organic or homegrown egg yolks
Add sugar, butter and flour to food processor and combine. You can also do this by hand to bring the mix together work it well until is crumbly.
Then add egg yolks and work those in well.
Roll into two discs and refrigerate (this should give you one for the tart today and one frozen for another day!).
Note: Please avoid wrapping in cling wrap for the fridge as cling wrap is a product that is very unfriendly to our environment and food, as you can read here. Alternatively you can put it in a bowl with a moist cloth over the top and then place into the fridge.
For the tart filling you need:
100 g organic butter
5 organic or local plums
4 organic or local apples
5 tablespoons of honey
1 teaspoon of vanilla
1 cup almond meal (organic if possible)
1/2 cup of organic spelt or wheat flour
3 organic eggs
As your pastry chills, chop plums and apples into chunks and place into a saucepan with 2 tablespoons of honey and a small amount of water. Add the a medium heat and allow them to stew slightly. Make sure you do not turn them to puree but rather allow them to mingle with the honey and soften slightly.
Then combine butter and sugar in the food processor and work well. Add the eggs one at a time. Remove from the food processor and combine 3 tablespoons of honey, vanilla and the almond meal. Mix well.
Roll pastry and place into well greased tart tin, cover with recycled brown baking paper and some pastry weights or dry beans and bake for 15 minutes.
Then place filling into tart and spoon the fruit mix over the almond filling.
Bake for 1 hour on 180 degrees.
We served ours with a delicious creamy bio-dynamic vanilla yoghurt and it was wonderful.
Happy baking days to you all xxx
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