This creates 6 delicious medium sized tarts and is the quantities are enough for one large tart.
For the
Pistachio pastry:
·
200g plain flour
·
pinch of salt
·
100g unsalted butter
·
50g finely chopped pistachios
·
2-3 tbsp of water
For the
filling:
·
125g butter
·
125g Golden caster sugar
·
1 egg ,lightly beaten
·
125g semolina
·
½ tsp of almond extract
·
½ tsp vanilla paste
·
plum jam
For your
topping:
·
3 small plums ( 6 halves)
·
200g golden caster sugar
·
½ tsp of vanilla paste
·
½ tsp of cinnamon
·
20g roughly chopped pistachios
1.
To make your pastry combine your ground
pistachios and plain flour and to it add your butter and work into the flour
using a knife. Mix until it is a crumble like consistency. Keep adding your
water until the dough is pliable.
2.
Working the pastry with your hands as little as
possible, make it into a ball and cover in cling film and chill in a fridge for
30 minutes.
3.
In the meantime, poach your plums in a pan half
full of water with your sugar, vanilla paste and cinnamon on a high heat for 15
minutes. Then place on kitchen roll to remove excess liquid and put to one side.
4.
Once chilled roll pastry onto a lightly floured
surface and roll to about ½ cm thick. Grease your tart tins with butter and cut
your pastry and line the tins, press pastry into the lines of the tin.
5.
Spoon a thin layer of your plum jam into your tart.
You don’t have to use plum jam, I have used my mum’s homemade gooseberry and
elderflower jam which is equally delicious!
6.
For your almond filling cream together butter and
sugar then add semolina, egg, vanilla paste and almond extract. Pour your
mixture into your pastry cases 1/2cm from the top.
7.
Finally place your poached plum half into the
center of the tart and put into a preheated oven at 170° for 40
minutes. Sprinkle over the remaining chopped pistachios to decorate and enjoy!
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