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75g unsalted butter, softened, plus extra for greasing the tin
75g soft dark brown sugar
1 tbsp runny honey
1 egg
tsp baking powder
1 tsp ground cinnamon
200g wholemeal stoneground flour
4 or 5 ripe plums
Warmed and sieved plum jam
50ml double cream
Brown sugar, to taste
2-3 tbsp sherry
Cream the butter and sugar until light and smooth, then beat in the honey and
egg. Stir in the baking powder, cinnamon and flour until smooth.
Brush melted butter all over the insides of an 18cm round tart tin with a
removable base, or similar. Spread the mixture evenly over the base of the tin.
Stone the plums, cut them into quarters and, starting from the edge of the
mixture in the tin, poke them in quite tightly in rings, so the tips point
upwards.
Heat the oven to 180C (160C fan-assisted)/350F/gas mark 4 and bake the tart for
about 30 minutes, until golden. When done, remove from the oven and leave until
warm, then brush with a little plum jam.
To serve, lightly whip the cream with a little brown sugar to taste. Just as it
starts to thicken, add two to three tablespoons of sherry and continue whipping
until the cream can just hold its shape when spooned. Serve wedges of warm tart
with the cream.