Preparazione

Preheat oven to 180°C. Line base and side of a 25 cm loose-based flan tin with pastry. Set aside.
In a mixing bowl, combine the egg, caster sugar, almond meal, liqueur and crème fraiche. Pour mixture into the pastry case. Top with plums. Dust with extra caster sugar. Bake for 1 hour-1 hour 10 minutes or until pastry is cooked and centre is cooked through (cover with foil if colouring to quickly). Cool tart in tin for 10 minutes, before transferring to a wire rack to cool completely.
Dust with icing sugar just before serving.

Ingredienti

  • 350 gsweet shortcrust pastry, approximately, rolled out to 3 mm thick
  • 1 egg
  • 110 g (½ cup) caster sugar, plus extra for dusting
  • 60 g (½ cup) almond meal
  • 1 tbsp plum liqueur
  • 2 tbsp crème fraîche
  • 800 g drained, canned pitted plums, approximately
  • icing sugar, for dusting