Plum Streussel Tart

This plum streussel tart has all the delicious, real tart flavours of a plum crumble, served in a refined rich pastry tart.

Plum Streussel Tart

Preparation time 15 mins Baking time 40 mins plus 45 mins chilling Makes 1 tart For the pastry:

• 225g plain flour
• 50g caster sugar
• 100g butter
• 1 egg yolk
• 4-6 tbsp water to combine

For the filling:

• 6 plums
• 40g golden caster sugar

For the streusel topping:

• 40g plain flour
• 40g golden caster sugar
• 25g butter

Method:

1. Place the flour in a large bowl. Dice the butter and rub into the flour using your fingertips until it resembles fine breadcrumbs. Stir through the sugar. Make a well in the centre and add the egg yolk and a little of the water. Mix together using a table knife to begin to bring the pastry together into a dough, adding more water as necessary until the mixture combines into a soft but not sticky dough. Wrap the pastry well in clingfilm and place in the fridge to chill for 15 mins.
2. Preheat the oven to 200°C/180°C/gas mark 5.
3. Once the pastry has rested remove from the fridge and roll out on a lightly floured surface and use to line the tart tin, trimming away any excess. Chill the lined pastry case in the fridge until firm. Prick the base of the chilled pastry case, line with baking paper and fill with baking beans or dried rice. Bake for ten mins before removing the paper and baking beans and returning to the oven for a further ten mins until the base is fully cooked through and the edges are a light golden brown.
4. Prepare the plums. Halve each and remove the stones. Slice each half into quarters and place in a bowl. Add the golden caster sugar and toss to combine. Set to one side. To prepare the streusel topping combine the flour and caster sugar. Dice the butter and rub into the dry mixture using your fingertips until the mixture resembles coarse breadcrumbs.
5. Add the plum filling to the baked pastry case and scatter the streusel mixture over the top. Bake the tart in the oven for 20-25 mins until the topping is a light golden brown. Serve warm or cold.

TIP: * Ceramic baking beans are useful for blind baking pastry as they distribute heat evenly and their weight prevents the pastry from bubbling. As an alternative dried rice or beans can be used but the pastry may take slightly longer to bake through. Alternatives: A tablespoon of finely chopped nuts can be added to the streusel topping if desired, almonds would be lovely.