Sugar Plum Tart

  • 01 Sep - 07 Sep, 2018
  • Mag The Weekly
  • Cookery


· Shortbread dough

· Almond Frangipane

· 1lb. sugar plums or other small plums, halved crosswise and pitted

· 3tbsp raw sugar

· Powdered sugar for dusting


Press dough into a 10-inch round tart pan with a removable bottom. Refrigerate for 10 minutes. Trim dough over the edge of pan and refrigerate until cold or till about 30 minutes. Preheat oven to 170 degrees. Line tart shell with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 10 minutes. Remove parchment and weights; continue baking until surface is golden, about 10 minutes. Let it cool on a wire rack. Spread frangipane in shell. Arrange plums, cut sides up, on top in concentric circles, pressing gently. Sprinkle with raw sugar. Bake until golden or for roughly 45-50 minutes. Let it cool on a wire rack. Just before serving, dust the tart with powdered sugar.