Place the butter, icing sugar and flour in a food processor and pulse a few times until it looks like wet sand. Add water a little at a time and continue to just pulse between each addition until the mixture just starts clumping together.
Turn the dough out onto a clean work surface and just pull it together with your hands then wrap it in plastic wrap and store cool in the fridge for half an hour.
Preheat the oven to 180C / 350F / 160C fan forced.
Roll the pastry dough out to a rectangle shape about 1-2 inches larger than the rectangular tart tin. Lightly beat the egg white then brush the tart base and set aside to let it dry out.
Add the egg yolk back to the egg white, beat together and set aside.
For the filling
In a bowl large enough to fit both hands, add the almond meal, butter and sugar. Use your finger tips to rub the ingredients together until fully combined then scatter this mixture all over the base of your tart.
Slice each plums into 12 slices and discard the stones / pits. Lay the cut plums all over the base in any pattern but keep them quite even all over.
Fold the sides of the pastry over the top of the plums to form edges to hold everything in. Brush the edges with beaten egg and sprinkle with some demerara sugar. Bake for 40 minutes, turning at the halfway mark.
Allow it to cool before slicing and serving.
For the caramelised almonds
Place the almonds and sugar in a small saucepan over very low heat. Stir for around 5-6 minutes until the sugar has dissolved and the almonds have turned golden. Add the honey and mix through, cooking for 30 seconds more. Tip the mixture out on a plate and leave it for 5 minutes before touching as it is molten hot.
When you’re ready to serve, scatter the almonds all over the top and serve with some cream or ice cream.
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
Make sure not to handle the pastry dough too much. This will ensure a light, flaky result when baked.
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
Large rectangular tart tin with removable base
A standard food processor
Author: Marie Roffey
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: Summer, Various
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