Plum Tart

You may remember that about a year ago I made this apple tart. It was a recipe from FX Cuisine and it was both easy and delicious. And yet it wasn't quite right. It was quite eggy and one-dimensional and not all that I wanted it to be.

Now, I am pleased to present the perfected version. I used plums, taking advantage of the sharp edge they have when cooked. I added nuts and cinnamon. It was divine.

Plum Tart

500g small purple plums, quartered
200ml full-fat milk
70g raw sugar
1tsp vanilla extract
1/2 tsp ground cinnamon
100g plain flour
1/2 tsp baking powder
100g finely chopped hazelnuts
2 eggs
30ml vegetable oil

topping
50g salted butter
50g muscovado sugar
1/4 tsp ground cinnamon
1 egg

Preheat the oven to 170C.

Mix the flour, baking powder, sugar, hazelnuts and cinnamon in a bowl. Add the eggs, vanilla and vegetable oil. Gradually add the milk while beating to a smooth batter (smooth-ish, given the chopped nuts). Add the quartered plums.

Tip the mixture into a pie plate, well-greased with butter and dusted with flour. Poke at the plums a bit so they are evenly distributed in the plate. Bake for 40 minutes.

Cream the butter, sugar and cinnamon for the topping together until light and fluffy. Add the egg.

After 40 minutes pull the tart out of the oven, spread the topping over it evenly (very easy - it begins to melt on contact) and put it back in the oven for 15 minutes. When it is beautifully brown and enticing, pull it out and allow it to rest on a rack for 10-15 minutes before slicing and serving with very cold cream and a glass of dessert wine.