recipe for Plum Tart has been reproduced courtesy of
what is Natoora all about? Natoora is about the
finest quality groceries online: fresh food delivered
straight to your door.
Natoora is an online food specialist with a difference.
They source the finest quality fresh food and groceries
from the best markets and specialist local suppliers
in the UK, France and Italy. As suppliers of some of
the top restaurants in London, including such luminaries
as The River Café, Theo Randall and The Greenhouse,
you know you're in safe hands!
Their passion and experience for fresh, seasonal foods
is second to none so you can be sure that when you buy
online from Natoora, you are getting unrivalled quality
and expertise in every product.
Why not find out for yourself by visiting www.natoora.co.uk
and placing an order.
You won't find a candlemaker but all in one place you
will find fresh fruit, vegetables, quality meat and
fish, fine cheeses, artisan groceries and much more
are a fantastic summer treat. Packed with juice and
full of flavour, choose any sweet variety to enjoy in
this delicious tart . . .
for Plum Tart
600gr 00 flour
240gr unsalted butter
2 whole eggs
2 egg yolks
a pinch of salt
zest of 1 lemon
650gr sweet plums
150gr peeled almonds
100gr soft amaretti biscuits
icing sugar for decoration
amaretto di saronno liqueur
to make Plum Tart
the flour, sugar, salt, butter and eggs until you
get a nice dough. Cover in cling film and place in
the fridge for at least half an hour.
the amaretti and almonds in the mixer (keep a few
almonds on the side for decoration) until finely grated.
out the dough and cover a large tart mould (23cm diameter),
but keep 1/4 on the side to later make the lattice.
the dough with 2/3 of the amaretti and almonds, then
cover with the roughly chopped plums. work the remaining
amaretti and almonds with a couple of spoonfuls of
liqueur, dust on top of the plums. Place the whole
almonds for decoration.
out the remaining dough and cut some long strips,
place on the tart to form a lattice.
at 180°C for 40 minutes. Once cool, dust with
with permission of Natoora