500g ready to roll shortcrust pastry
flour,for rolling out
4 tbsp apricot jam
125g butter,softened
125g caster sugar
2 eggs
few drops almond essence
125g ground almonds
25g self-raising flour
400g plums,halved and stoned
50g flaked almonds
Preheat the oven to 190c/170c fan/gas 5.Roll the pastry out to the
thickness of £1 coin and use to line a 23-24cm flan tin.Trim the
edges,then spread jam over the base.Beat together the butter,sugar
eggs,almond essence,ground almonds and flour until evenly mixed.
Spread on top of jam and level the surface.Arrange the plums on top,
skin-side up,pressing gently so they're half submerged.Sprinkle the
flaked almonds on top.Bake for 35-45 min or until the cenre springs
back when lightly pressed.After 25 min,cover with baking paper to
stop it browning to much.
flour,for rolling out
4 tbsp apricot jam
125g butter,softened
125g caster sugar
2 eggs
few drops almond essence
125g ground almonds
25g self-raising flour
400g plums,halved and stoned
50g flaked almonds
Preheat the oven to 190c/170c fan/gas 5.Roll the pastry out to the
thickness of £1 coin and use to line a 23-24cm flan tin.Trim the
edges,then spread jam over the base.Beat together the butter,sugar
eggs,almond essence,ground almonds and flour until evenly mixed.
Spread on top of jam and level the surface.Arrange the plums on top,
skin-side up,pressing gently so they're half submerged.Sprinkle the
flaked almonds on top.Bake for 35-45 min or until the cenre springs
back when lightly pressed.After 25 min,cover with baking paper to
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