Plum tart

Or something between a tart and a cobbler.

Plums are great to bake with, they get soft and bubbly and their sweetness and flavor only intensifies in the oven.

Handy recipe that came with two boxes of my lovely Reine Claude yellow plums from Natoora, slightly adjusted for taste.

You’ll need:

• 600 g flour
• 240 g unsalted butter
• 300 g sugar
• 2 whole eggs
• 2 egg yolks
• pinch of salt
• zest of 1 lemon
• 650 g sweet plums like Reine Claude
• 150g ground almonds
• 100g soft amaretti cookies
• amaretto liqueur, to taste

1. Work flour, sugar, salt, butter and eggs until the dough comes together. Cover and chill for at least 30 minutes.

2. Blend the amaretti cookies into a fine crumb, mix with ground almonds.

3. Roll out the dough to fit a large buttered or sprayed tart pan (23cm diameter).

4. Dust the dough with 2/3 of the amaretti/almond mixture then cover with quartered plums.

5. Work the remaining amaretti/almond mixture with a couple tsps liqueur, dust on top of the plums (this topping should have more of a crumbly texture).

6. Bake at 180C for 40 minutes. Plums will be a bit bubbly but will settle down as the tart cools.