Plum tart with Crème Fraiche

Posted by in Recipes .

Sweet shortcrust pastry


250g unsalted butter (softened)
125g castor sugar
1 or 2 small eggs
375g plain flour


Combine the butter and sugar in a food processor and process until smooth
Slowly add the egg (if egg is added too quickly it will curdle)
Add flour and mix to a smooth short paste (do not over mix)
Rest, covered, in the fridge for 30 minutes
Roll out sweet paste to 4mm thick
Line shallow pie tins or rings allowing short crust to come up the sides and base
Blind bake with rice (remove the rice half way through)
Bake 1800C until a light golden brown
Cool completely




Bottled plums
100g flaked almonds (toasted)
1 vanilla pod split
60g coconut sugar
150g crème fraiche
100g mascarpone

2 egg whites whipped to medium peak
2 tbsp. coconut sugar (add to whites half way through)


1. Mix together the mascarpone, crème fresh and coconut sugar. Fold through the egg white very lightly to avoid it splitting.
2.  Pipe a small layer of homemade jam into the cooled base in a thin layer
3. Top with the mascarpone mix.
4.     Top with well-drained bottled and well-dried plums
5.     Top with flaked almonds

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