Plum crumble tart

IMG_1454[1]Season: Summer/Autumn

Type: Sweets

Difficulty: Easy

Serves: 6 at home or 30 tastes in the classroom

Fresh from the garden: plums, eggs

Recipe source: Adapted from Stephanie Alexander’s Kitchen Garden Companion

Equipment

  • metric measuring spoons & cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • kitchen paper
  • baking paper
  • 22 cm tart tin
  • scales
  • bowls – 2 medium
  • sifter
  • whisk
  • food processor
  • spatula
  • wide spatula
  • wire rack
Ingredients

  • 90 g butter, softened, plus extra for greasing
  • 1 cup plain flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon bicarbonate of soda
  • a pinch of salt
  • 1 egg
  • 2 – 3 tablespoons buttermilk or milk
  • 65 g caster sugar
  • 6 – 8 large ripe blood plums

Streusel mixture

  • 30 g soft brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ⅓ cup plain flour
  • 30 g unsalted butter, chopped
What to do

  • Set out your ingredients.
  • Preheat the oven to 180oC.
  • Grease the tart tin.

Make the streusel mixture

  • Mix the sugar, baking powder, cinnamon and flour in a medium bowl.
  • Rub in the butter so the mixture is a bit crumbly and lumpy. Set aside.

Make the tart

  • Cut the plums in half and remove the stones. Cut each half into 2 or three pieces, depending on their size.
  • Sift the flour, cream of tartar, bicarbonate of soda and salt into a medium bowl.
  • Whisk the egg with 2 tablespoons of buttermilk or milk. Cream the butter and sugar in the food processor until pale and thick.
  • Tip in the flour mixture and pulse briefly to combine. Add the egg mixture and process briefly; it should be a dropping consistency. If the mixture is stiff add another tablespoon of buttermilk or milk.
  • Scrape the batter into the tin and smooth the top.
  • Press the plums into the butter in rows.
  • Scatter over the streusel mixture,
  • Bake for 20 – 25 minutes, or until a skewer inserted in the edges comes out clean.
  • Cool the cake in the tin on the wire rack and serve warm or cold.
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