Tuesday, March 5, 2013

Plum and Pistachio Tart

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.

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