Plum Tart

Local Plum Tart at Your Food Collective

Not sure how to love your plums this season. Try this amazing Plum Frangipane Tart by Reece Hignell. 
The plum season typically runs from late summer through until the end of Autumn. Different varieties ripen through the season, each with their unique flavour and colour. 
Semica
Semica Plums at Your Food Collective
Sugar
Sugar Plums at Your Food Collective
Blood
Blood Plums at Your Food Collective
Radiance
local radiance plums at your food collective
Santa Rosa
Autumn Giants At your Food Collective 
Reece has used Radiance Plums from the team at Hillside Harvest.
Sophie and the team pick more than 5 varieties of plums throughout the plum season. If you''re too early or late for Radiance Plums any of the other varieties will do.  
Did you know that plums with a white film on the skin are actually fresher!
Known as the "bloom," the waxy, silvery-white substance on the surface of certain plums acts as a barrier against insects and bacteria and helps to seal in the fruit's moisture.The bloom is also a sign of freshness, since it fades with time and handling.
Enjoy baking, it tastes so much better knowing where your food comes from and importantly that its come straight from the farmers hands into yours!
Plum Frangipane Tart 
Pastry case
100gcultured butter(room temp)
100gicing sugar
250gplain flour
large egg
1tspvanilla essence 
frangipane filling 
100gculture butter (room temp)
100gcaster sugar
100galmond meal
50gflour
Pre heat over to 180C
  1. To make the pastry case place the butter and icing sugar into a bowl and beat with a wooden spoon until creamy (if you wish to use an electric mixer make sure you do not over beat the butter as we do not want to incorporate too much air into the pastry). Add flour, egg and vanilla essence then mix until a dough is formed. Wrap dough in plastic wrap then place in the freezer for 15 minutes.
  2. Remove dough from the freezer then on a lightly floured surface roll dough out so that it is large enough to line you desired pastry tin - ensuring that pastry is 3mm thick. Grease pastry tin then line with pastry then move back to the freezer for 15 minutes.
  3. Line the pastry with baking paper and pastry weights. Bake in oven for 10 minutes. Remove the paper and weights and bake for a further 10 minutes or until golden. Remove from oven and set aside to cool slightly. 
  4. To make frangipane filling, place butter and caster sugar into a mixing bowl then beat with an electric mixer on high until light and fluffy. Add eggs then beat for a further 2 minutes until well incorporated then fold in flours to for the batter.
  5. Spoon batter into pre baked tart shell then arrange with plums cut into quarters.
  6. Bake in the over for 30 minutes or until frangipane is set all over. Remove from over then allow to cool before remover tart from pan. Dust with icing sugar and serve with a dollop of double cream. 

Plum Tart at Your Food Collective


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