Plum, Almond and Elderflower Tart
Put your feet up this Mother’s Day and let your little ones treat you to a bottlegreen inspired dish.
With help from a grown-up, your kids can whip up this delicious elderflower Tart for you to enjoy on your special day.
Ingredients:
50g Amaretti biscuits, crushes
50g plain flower
50g wolemeal flour
50g light Muscavado suar
50g unsalted butter Topping
50g unsalted butter
50g caster sugar
1 medium egg
75g ground almonds
3tbsp Bottlegreen Elderflower Cordial
6plums Glaze
1tbsp apricot or marmalade jam
1tbsp Bottlegreen Elderflower Cordial Serves: 6-8 Preparation time: 20 minutes
Method
Heat the oven to 190C/170C fan/gas 5 (let Dad help with this bit). Grease the inside of a 23cm loose-bottomed flan tin with soft butter.
For the base, get messy and mix together the crushed biscuits, the plain flour and sugar in a bowl. Melt the butter, add it to the dry ingredients, and mix well. Turn mixture into the flan tin, press evenly into the base and slightly up the sides.
For the almond cream, put the butter, sugar, egg, almonds and cordial into a food processor (watch out for those fingers!)and blitz into a thick paste. Spread the paste over the biscuit base.
Leave this bit up to the adults while the little ones wash up! Halve and quarter the plums, discard the stones, and then arrange them over the paste. Bake for 25 minutes or until golden.
Meanwhile, warm the jam or marmalade and cordial in a small pan until melted. Press through a sieve and then once the tart is cooked, brush the glaze over the top. Serve warm or cold.
Tagged in Recipes