I can hear you questioning now....that is not a roll it's an attempt at making croissants! Well you read correctly it's a soft, delicous roll which is a cross between that and a croissant but more roll than anything. I found this recipe online out there in the blogging world and have had it bookmarked to try. On Sunday the morning was a bit rainy so it seemed like the perfect time to get baking. They are made in a similar way to a croissant but with less butter. BUT the result is a deliciously soft and tender but still a bit buttery roll which in my house were all hoovered up in less than an hour. So good straight from the oven with some fresh butter on!!!
I got the recipe from here but note she forgets to say when to add the oil so I did this when I added the wet ingredients. So so so easy but you will need a good 3-4 hours of waiting time. Trust me when I say that these rolls are well worth it!
I made this for when my sister in law came over for dinner with the most gorgeous little pork chop you could ever see (otherwise known as Ante our nephew), when her husband was overseas for work. I always like to serve a dessert and at the time I was inspired by the delicious plums I have got of George and Russ's tree and had bottled. So I cracked open a jar of these and used them but you could also just open and large can of plums from the supermarket and this would be just as delicious. I loved the green colour from the pitachios with the purple of the plums. It was a perfect end to dinner...not too heavy and not too light...in other words a definite make-again!
Plum and Pistachio Plum Tart
1x 750g tin Black Doris Plums, drained
70 g pistachios
40 g ground almonds
1/3 c self raising flour
1/2 c caster sugar
100g butter, melted
finely grated zest of 1 lime and 1/2 orange
2 eggs, lightly beaten
1 tsp vanilla
2 Tbsp apricot jam, warmed (I didn't do this as I had just used all of my apricot jam up)
Preheat the oven to 180 C (160C fan forced) and grease a 23-24 cm tart tin (or a 11 x 35cm one) with a removable base. Line with baking paper.
Halve and stone the plums then put cut side down on paper towels to absorb some of the moisture.
Pu the pistachios and almonds into a food processor and process until finely chopped. Set aside 1 Tbsp and tip the remaining nuts into a bowl. Add flour, sugar, butter, zests, eggs and vanilla. Beat with a wooden spoon to combine and pour into the tin and spread it our evenly.
Arrange plums cut side down on the batter. You may not use them all.
Bake 25-30 mins until top is golden and the filling puffed and firm tot he touch. Remove from the oven and brush with the warmed jam. Cool
After taking it out from the tin sprinkle with the reserved nuts and lightly dust with icing sugar. Serve with softly whipped cream or some nice yoghurt.
