Mary Berry’s Plum and Almond Tart
- 2cups all-purpose flour
- 1cup confectioners' sugar, sifted
- 9tablespoons butter, cut into cubes
- 1small egg, beaten
- 1-2tablespoon water
- a little milk for glazing
- 6ounces golden marzipan, grated
- 1pound ripe plums, halved and pitted
- confectioners' sugar for sifting
Special Equipment: 9 in. fluted tart pan
- Put a baking sheet in the oven and preheat the oven to 400 degrees fahrenheit.
- Make the dough: put the flour, sugar, and butter into a food processor and pulse until the mixture resembles fine bread crumbs. Add the egg and pulse again until the dough holds together in a ball. (To make by hand, put the flour into a bowl and rub in the butter with your fingertips, then stir in the sugar, egg, and water.) Knead the dough on a lightly floured surface until smooth, then wrap in plastic wrap and chill for 10 minutes.
- Remove a little less than half of the dough for the top of the tart and return it to the refrigerator. Roll out the remaining dough on a lightly floured surface and use to line the bottom and sides of the tart pan, making a rim around the top edge. If the dough cracks, press it together again, and patch it with rolled-out dough trimmings if necessary.
- Prick all over the bottom of the dough with a fork and scatter with the grated marzipan. Arrange the plums cut-side down on top. Brush the rim with water. Roll out the reserved dough to a round that is slightly larger than the diameter of the pan and place over the plums. Press the dough edges together to seal, and trim off any excess. Brush with a little milk to glaze.
- Place the pan on the hot baking sheet and bake for 30-35 minutes until pale golden. Sift confectioners’ sugar over the tart and serve warm.
Images reproduced by permission of DK, a division of Penguin Random House from Baking with Mary Berry. ©2016 by Mary Berry. All rights reserved.