Ingredients
- 175g (6 ounces or ¾ cup) sugar
- 110ml (4fl ounces or ½ cup) water
- 450g (1 pound) plums or apricots
- 150g (5 ounces or 1 ¼ sticks) soft butter
- 150g (5 ounces or a generous ½ cup) sugar
- 3 eggs, free-range and organic
- 200g (7 ounces or 1 ¾ cups) High Protein Farm Flour
- 1 x 25.5cm (10 inch) sauté pan or a cast iron frying pan
Directions
- Preheat oven to 160°C / 325°F / Gas Mark 3.
- Put the sugar and water into the pan.
- Stir over a medium heat until the sugar dissolves, then cook without stirring until the sugar caramelizes to golden brown (if the caramel is not dark enough, the tart will be too sweet).
- Meanwhile halve and stone the plums, arrange cut side down in a single layer over the caramel.
- Put the butter, sugar and flour into the bowl of a food processor.
- Whizz for a second or two, add the eggs and stop as soon as the mixture comes together.
- Spoon over the plums, spread gently in as even a layer as possible.
- Bake in the preheated oven for approximately one hour.
- The centre should be firm to the touch and the edges slightly shrunk from the sides of the pan.
- Allow to rest in the pan for 4-5 minutes before turning out.
- Serve with crème fraiche or softly whipped cream.
Recipe by Darina Allen.
