Plum & Pistachio Tart
Squidgy plums and crunchy pistachios are a match made in heaven in this impressive tart.
What do I need?
- 120 g pistachios
- 90 g unsalted butter
- 1 cup caster sugar
- 4 eggs
- 120 g almond meal
- 90 g plain flour
- 1 tsp baking powder
- 1/2 tbsp vanilla extract
- 10-12 ripe plums, halved and stoned
- Greek yoghurt, to serve
How do I make it?
Preheat the oven to 175°C. Grease and line a cake tin with baking paper.
In a food processor or blender, blitz the pistachios to a fine meal.
In a stand mixer, cream the butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, combine the almond meal, ground pistachios, plain flour, and baking powder. Gently fold the dry mixture into the batter, then stir in the vanilla extract until just combined.
Pour the batter into the prepared tin and smooth the surface. Arrange the plum halves on top of the batter, cut side up.
Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Leave the tart to cool in the tin.
Serve the tart with Greek yoghurt.
