I've long been a fan of David Herbert's recipes, and have bucked my trend of keeping cookbooks 'just to look at', cooking several from his 'The Really Useful Cookbook'. But mainly they are torn from 'The Weekend Australian Magazine' to be stored in plastic sleeves and made (and marvelled at) over and over. This tart is based on one of the latter. I'm always just a little surprised at the simplicity of these recipes, and admire the fact that the author is able to fit not one, but two on a single A4 page (along with a rather large photo of one of the finished dishes). And they work!
The original calls for vanilla essence and blanched almond meal where I have used cardamom and whole ground almonds. It also calls for just 'plums', but I prefer the delicious tartness of blood plums. This is basically a frangipane tart without the need for mucking around with pastry. It's so simple yet perfect that it feels a bit like cheating...
Blood Plum, Almond and Cardamom Tart
Serves 6 - 8
150g unsalted butter, at room temperature
2/3 cup (150g) golden caster sugar
3 large organic eggs, at room temperature
200g whole almond meal, organic if possible
1/3 cup (45g) self-raising flour
Seeds from 3 green cardamom pods, ground in a mortar and pestle
4-5 blood plums, stoned and halved
2 tablespoons flaked almonds
2 tablespoons plum or apricot jam
Preheat oven to 180C and grease a 23cm tart tin. Beat together butter, sugar, eggs, almond meal, flour and cardamom until just combined. Spoon into tin and top with plum halves. Scatter with flaked almonds and bake for 35-40 minutes until golden and cooked through. Melt jam with a tablespoon or two of water and brush carefully over warm tart. Allow to cool and remove from tin to serve.
C(h)ook's Notes -
- A little jug of cold cream on the side would be most welcome
- This is as lovely for afternoon tea as for an after dinner dessert
- If all you have in the house is blanched (almond meal), of course that will be fine
plates by Miro Made This.