This tart is so easy and can be made using practically any seasonal fruit. I used small purple plums on this occasion but often use apricots, greengages, apples or a mixture of apples and raspberries or apples and blackberries.
You will need some pastry – I use my basic sweet pastry (see the recipe here) which I keep in the freezer in various sizes so I can just defrost a portion as and when I need it. If you don’t have time then shop bought is fine. Choose a sweet pastry if possible.
The tart I made fed 4/6 but it could be smaller or larger.
I used around 12 small plums for the filling but the whole point of this recipe is the lack of precision! Just pile it up in the middle and tuck the edges around.
I rolled the pastry out into a rough circle and on the base I spread an almond paste (50g ground almonds, 50g softened butter, 50g caster sugar and half an egg). I kept the remaing egg for later.
I piled the fruit up on the base and then tucked the edges in then used the rest of the egg as a wash that I applied using a small brush. I then sprinkled demerara sugar over the damp pastry to give a nice crunchy coating and some on top of the fruit. A few flaked almonds on top, into the oven at 190°C on a preheated baking tray and voila!
