As I write this, late on Saturday afternoon . . . the sun is shining in a perfectly blue sky. It is a bit chilly, but still a beautiful day all the same.
I have wash drying out on the line, all our bedding is blowing in the light breeze. It will smell some good tonight when we drag our tired bodies into bed
I have the Mormon Tabernacle Choir playing softly on the stereo and . . . a tired puppy lays sleeping next to me, having spent most of the day running around the garden in the sun. Oh she does love the sun . . . not so much the rain though, but then . . . who can blame her!
I also have this fabulous tart sitting on the counter!! ( ahem . . . minus one piece, I confess!)
I have been eye balling this tart recipe ever since I got the Popina Baking Book waaaay back last year. I've baked a few things from it and loved them, but the picture of this tart has been calling my name.
Finally today, all was in place and I was able to get it done. I had the ingredients . . . I had the time . . . and I was in the mood!
Oh my . . . it is some good. Of course, I have adapted it a bit . . . it is my curse you know . . . this never being able to leave well enough alone . . .
I'm rather a lazy sod really . . . and so I pressed the pastry into the tart tin instead of rolling it out. Know what? It worked perfectly and cut a lot of aggravation and time out of the recipe.
I didn't have the exact plums called for either, so used what I did have, which were big fat red plums . . .
The original recipe called for Bramley's and I did have them, but I thought two Bramleys was far too much apple, even one would have been too much as my bramleys are rather large, and so I used two granny smith's instead.
I'll just let the pictures speak for themselves . . .
This is one very, very good tart! The perfect tart for the perfect autumn day.
Lots of sunshine, the Mormon Tabernacle Choir, a tired and sleepy pup, breeze blown sheets and a delicious apple and plum tart. What more could you ask for?
*Apple and Plum Tart*
Makes one 12 inch tart
A beautiful tart filled with a sweet sponge and a fruity combination of sweet plums and tart apples.
for the sweet pastry:
250g of plain flour (2 cups)
125g of unsalted butter, chilled and cubed (1/2 cup)
85g of caster sugar (a scant 1/3 cup)
1 large free range egg
For the sponge:
45g of unsalted butter (1/3 cup)
90g caster sugar (1/3 cup)
1 large free range egg
1 1/2 tsp baking powder
90g of plain flour (a scant 7/8 cup)
For the fruit:
4 large sweet plums, pitted and cut into quarters
1 large granny smith apple, cored and cut into slices
3 TBS apricot jam to glaze
First make the pastry. Place the flour, butter and sugar into a food processor and blitz until all crumbly. Add the beaten egg and blitz again until well combined. Press evenly into a 12 inch tart tin with a loose bottom.
Preheat the oven to 160*C/325*F/ gas mark 3.
Cream together the butter and sugar for the sponge, until light and fluffy. Beat in the egg and baking powder. Fold in the flour. Spread this batter evenly into the prepared pastry shell. Scatter the fruit over top.
Bake for 40 to 45 minutes in the heated oven. The sponge will have risen up around the fruit and the fruit will have sunk a little and be juicy. Remove from the oven. Heat the apricot jam over low heat and brush over top of the warm tart.
Serve warm or at room temperature with cream or custard.