Greengage, Plum & Almond Tart



Shortcrust pastry made with 6 oz Flour

A dozen each of greengages and plums

Flaked Almonds (for decoration)

4 1/2 oz butter

4 1/2 oz caster sugar

4 1/2 oz semolina or ground rice

(or ground almonds for a richer tart)

3 large eggs

1 tsp almond essence


Preheat the oven to Gas Mark 5.

Roll out the pastry and use to line a 12” flan dish.

Cut the plums and greengages in half and remove the stones. Arrange the fruit with the cut side downwards in circles in the pastry case, alternating plums and greengages. You should be able to make three concentric circles with the stated amount of fruit, and leave no bare pastry.

Melt the butter over a low flame then remove from the heat and cool slightly.

Beat together the eggs, almond essence and sugar until creamy, then beat in the melted butter.

Add the semolina (or rice or almonds) and mix well.

Pour the mixture over the fruit and level off with a spoon or spatula, making sure that the mixture goes down between the fruits.

Sprinkle over a generous amount of flaked almonds. You can also dredge with caster sugar if liked.

Bake just above the centre of the oven for about 1 hour, until well risen, golden and the almonds toasted.

Delicious served warm with cream (or custard if you like) and also moorish as a cold ‘cake’.