Plum Tart

Plum is in season and we totally love it!  

I do wish that sugar prune can be as cheap as plum.  I remembered J's backyard had one such tree and I was so lucky to be there when it was in season.  Nothing beats freshly harvested fruits.

Never baked a plum tart before so I took the opportunity to do so today.

Verdict: The crust is very light.  I didn't have enough filling to fill the tart so I have to make another portion.  Family requested that I increased the sweetness for the filling.  The rum was definitely evident in this tart which makes it very yummy.

Souce: Piggy's journal who adapted from パイとタルト

What you need:
For the dough:

120g self-raising flour
60g unsalted butter, at room temperature
30g icing sugar
1 egg yolk
½ tbsp water

For the almond cream:
Original recipe was half of what indicted here

40g unsalted butter, at room temperature
40g castor sugar (to increase it to 60g)
1 egg
1 tbsp cornstarch
50g almond meal
1 tsp vanilla extract
2 teaspoon rum
90g sour cream

Plum

Method:

To prepare the dough:

Place butter and icing sugar in a medium bowl. Whisk until combined.

Add the yolk and water into the butter mixture, whisk the batter until smooth.

Add the flour mixture. Using a rubber spatula, mix the batter until just combined.

Shape the dough into a square with ½” thickness, then wrap it with a piece of cling wrap. Keep in the fridge for at least one hour.

Roll the dough out on a floured surface. Fit the dough into a 22-cm tart (8”) pan.

Keep the tart pan in the freezer for 1 hour.

Preheat the oven to 210ºC.

Remove the tart pan from the freezer, prick the bottom of the pie crust with the tines of a fork.

Put the tart pan on a baking sheet and bake the crust for 10 minutes. Turn the heat down to 150ºC and bake for another 15 minutes or until the crust is light brown in colour.

To make the filling:

Whisk butter until smooth. Add sugar and whisk until well combined.

Add egg, cornstarch follow by almond meal. Mix well with each addition.

Add rum, vanilla extract and sour cream, whisk until smooth.

To bake the tart:

Preheat the oven to 170ºC.

Spread the filling onto the tart. Push the cherries lightly into the filling.

Bake in preheated oven for 40 minutes.