In celebration of spring and fresh and beautiful produce, we couldn’t help but whip up these plum and pistachio tarts.
Plum and pistachio tarts
- 150g cake flour
- 50g ground almonds
- 30ml (2 tbsp) castor sugar
- a pinch of salt
- 110g unsalted butter, cut into cubes
- 100ml ice-cold water
Plum and pistachio filling
- 60ml (¼ cup) ground pistachios
- 5 plums, pitted and sliced
- 2 large eggs
- 30ml (2 tbsp) honey
- zest of 1 lemon
For the pastry, combine the flour, ground almonds, castor sugar, salt and butter in the food processor and pulsea few times. Add the ice water andpulse until it comes together.
Transfer the dough onto a work surface and knead lightly. Wrap inplastic wrap and refrigerate for 1 hour.
Lightly dust a work surface with flour and roll out the dough to 3mm thickness. Fill a 15cm tart tin or 6 x 10cm tart tins, trimming off the excess, and refrigerate for 20 minutes.
Preheat the oven to 200°C. Prick the pastry with a fork, cover with parchment paper and fill with baking beans. Bake for 15 minutes then remove the beans and bake for another 5 minutes.
For the filling, sprinkle the bottom of the tart with ground pistachios andarrange the sliced plums on top.
Whisk the eggs, honey and lemon zest in a bowl and pour over the plums. Top with the remaining pistachios and bake until golden, about 25 minutes.