Baked plum tart
Ingredients
- 100²µ/3½´Ç³ú butter, cut into pieces, plus extra for greasing
- 300²µ/10½´Ç³ú self-raising flour, sifted
- 50²µ/1¾´Ç³ú caster sugar
- 1 orange, zest and 2 tsp juice
- 150ml/¼ pint of milk
For the topping
- 700g/1lb 9oz plums, stoned and halved
- 50²µ/1¾´Ç³ú butter
- 50²µ/1¾´Ç³ú demerara sugar
- 2 tsp ground cinnamon
Method
Preheat the oven to 180C/350F/Gas 4.
Lightly grease a 23x33cm/9x13in Swiss roll tin. In a bowl rub the butter into the flour using your fingertips. Stir in the caster sugar and orange zest. Pour in the milk and mix using a flat knife blade until it is fully combined with the dry ingredients (add a little more milk if required).
Tip the mixture into the prepared tin and smooth the surface.
For the topping, place the plums on top, cut side up, and put a small dot of butter on top of each plum.
In a bowl, mix the demerara sugar and cinnamon. Sprinkle over the plums and finish with a drizzle of orange juice.
Bake for approximately 20 minutes, or until the base is golden and plums are bubbling and juicy.
