Pear Plum & Almond Tart
24 cm blind baked shortcrust pastry case, in a tart tin.
4 Pears, peeled, cored, halved.
8 Plums, quartered.
cream, to serve (if desired).
For the frangipane:
120g icing sugar, plus extra for sprinkling.
120g unsalted butter, at room temperature.
5 Eggs, beaten.
20g Flour.
120g ground almonds.
25ml rum.
For the plum coulis:
50g Sugar
12 Plums
Preheat the oven to 200 deg C.
In a mixing bowl, cream the icing sugar & butter until pale.
Gradually add in the beaten egg, mixing well with each addition.
Mix in the flour & ground almonds & stir in the rum.
Place the pear slices around the pastry case.
Spoon in the frangipane between the pears so that it comes to just below the level of the pears.
Push the quartered plums in between the pear halves & lightly sprinkle with icing sugar.
Bake the tart for 30 minutes.
Allow to cool for 20 minutes before serving.
To make the plum coulis:
Place the sugar & plums in a small, heavy-based saucepan.
Cook for 15 minutes, stirring as required until the plums are tender.
Seive the plum mixture to make the coulis.
Spoon a little plum coulis onto each serving plate & top with a slice of plum tart.
Serve with cream if desired.
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