With plums just coming into season, now’s the perfect time to try this one…
250ml full fat milk 15g yeast 500g strong bread flour 60g un-salted butter at room temp 40g caster sugar10g salt 2 large eggs
Almond Cream Ingredients
125g butter 125g caster sugar 125g ground almonds 25g plain flour 2 eggs 2tbsp rum
12 -15 fresh ripe plums 1 egg beaten 100g apricot jam to glaze
Pour the milk into a pan and warm gently until blood temp. Place the flour and yeast into the bowl of a food mixer with a dough hook attachment, switch onto the slowest speed, add the sugar, salt, then the eggs and milk, turn up to the next slowest speed and work for 6-7 min. Remove, tuck over the edges to form a ball and place into a floured bowl in a draft-free place with a cloth on top for 1 hour.
Almond Cream Method
Beat the butter (at room temp) and the caster sugar in a food processor with a paddle attachment until pale and fluffy. Add the ground almonds and mix again. Add the plain flour, then the eggs one at a time, along with the 2 tablespoons of rum, mixing well between each addition.
Line baking tray with greaseproof paper, roll out the dough thinly and place into a tart tray 15-18 cm in diameter, leave to rest for 15min. Quarter the plums, spread the almond cream over the tart base, leaving a 1.5” gap at the edges, arrange the fruit quarters on top skin side down, leave to prove for 45min. Brush with egg wash, place into a pre heated oven (220’c) and turn down to 200’c for approx 20-25min. Remove once golden brown, brush with the warm apricot jam. Image credit: Wikimedia Creative Commons