bohemianwanderer – This rustic plum and almond tart brings together the warmth of star anise, the richness of almonds, and the sweet tartness of fresh plums. Perfect for autumn gatherings or a cozy dessert, this recipe creates a visually stunning and flavor-packed tart that serves 8 to 10.
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Start by preparing the pastry. Combine 300g plain flour, 90g icing sugar, and ¼ teaspoon salt in a food processor. Pulse briefly to mix and aerate. Add 200g of cold, cubed butter and the zest of one lemon. Process until the mix resembles fine breadcrumbs.
In a small bowl, whisk one egg yolk with 20ml ice-cold water. Add this to the flour mixture and pulse again until the dough begins to come together. Turn it out onto a floured surface and gently press it into shape. Divide the dough into two pieces, making one slightly larger. Wrap both in clingfilm, flatten into discs, and chill the larger disc in the fridge for at least one hour. Freeze the smaller one for later use.
Grease a 23cm tart tin with 10g melted butter. Roll the chilled dough to 4mm thickness on a floured surface. Carefully line the tin with the pastry, trim the edges, and chill again for 30 minutes.
Preheat your oven to 200C (180C fan)/390F/gas 6. Line the pastry with baking paper and fill with baking beans. Blind bake for 20 minutes. Remove the beans and paper, reduce the oven temperature to 190C (170C fan)/375F/gas 5, and bake for another 7–8 minutes until golden brown. Remove the tart shell and set aside.
Prepare the Plum Filling and Almond Cream for a Rich, Spiced Tart
While the tart shell cools, prepare the plum topping. Slice 4 to 5 medium plums into 1cm wedges. Toss them with 1 tablespoon caster sugar and ½ teaspoon of freshly ground star anise. Let them sit while you prepare the almond filling.
In a mixer bowl, cream 125g room-temperature butter with 125g caster sugar, the zest of one orange, 1 teaspoon ground star anise, and ¼ teaspoon fine sea salt. Beat until light and fluffy using the paddle attachment on medium-high speed.
Add ½ teaspoon almond extract and the eggs, one at a time, mixing well after each addition. Reduce the speed, then add 40g plain flour and 125g ground almonds. Mix until fully combined, then spread the almond cream evenly into the pre-baked pastry shell.
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Arrange the plum wedges on top in a tight, circular pattern. Bake for 40 to 45 minutes, or until the filling is set and golden. Remove the tart from the oven and allow it to cool slightly in the tin before transferring it to a serving plate.
Finish with a light dusting of icing sugar. Serve warm or at room temperature, either on its own or with a dollop of crème fraîche. This tart balances fruity sharpness and warm spice, making it ideal for dinner parties or weekend baking.
