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Plum and Cinnamon Tart
Serves 8 - 10
The flavour combination of plums and cinnamon is always a favourite and made in the "Cassis" coloured fluted dish the recipe is colour co-ordinated too!
x1 Le Creuset Stoneware 24cm Fluted Flan Dish
- 225g plain flour
- 125g firm butter, diced
- 2 tablespoons icing sugar
- 8 teaspoons semi skimmed milk
*Or use 225g ready made sweet short crust pastry
- 450g firm, purple skinned, dessert plums
- 75g butter, softened
- 75g caster sugar
- 50g semolina
- 125g plain flour
- 1½ level teaspoons ground cinnamon
- 2 medium eggs
- 2 tablespoons soured cream
- 5 tablespoons plum or damson conserve (or jam)
To make the pastry
- Pre-heat the oven to 190ºc/ 375ºf, Gas 5 and 180°c/ 350°f/ Gas 4 or for a fan oven: 180ºC and 160ºC.
- Put the flour and diced butter into a mixing bowl. Rub the butter lightly into the flour until the consistency resembles fine breadcrumbs. Stir in the icing sugar and mix to a firm dough with the milk. Knead on a floured surface for a few seconds until the texture is smooth. Cover in cling wrap and rest in the kitchen for 15 minutes.
- On a floured surface roll the pastry into a circle large enough to line the base and the sides of the dish. Using the rolling pin as a support lower the pastry into the dish, pressing it gently over the base and into the flutes. Trim away excess pastry from the top edge and prick all over the base with a fork. Transfer to the refrigerator for 30 minutes – 1 hour, (this helps prevent shrinkage of the pastry when it goes into a hot oven).
- Line the pastry with a piece of aluminium foil or greaseproof paper and fill with Le Creuset baking beans (or dried beans). Bake for 12 minutes at the higher temperature. Remove the foil or paper and beans and bake for a further 2 minutes. Cool the pastry case for 15 minutes.
To make the filling