“An easy take on Bakewell tart, using a ready-made flan case filled with a mixture of ground almonds, beaten eggs, sugar and plums – it’s delicious!”
1 x 21cm all-butter pastry tart
2tbsp raspberry jam
2 eggs, beaten
40g caster sugar
100g ground almonds
1tsp vanilla extract
6-8 South African Flavorking plums, halved and pitted
20g flaked almonds
Icing sugar, for sprinkling
Preheat the oven to 180°C, Fan oven 160°C, Gas Mark 4.
Put the prepared pastry tart onto a baking sheet and spoon in the raspberry jam. Spread it evenly over the base.
Beat together the eggs, sugar, almonds, vanilla extract and lemon zest. Spoon into the tart case and spread it out over the jam. Place the plums on top. Sprinkle with the flaked almonds and bake for 25-30 minutes, until the filling is set and golden.
Cool for about 20 minutes, then serve, sprinkled with icing sugar.