French style fruit tart

By Maggie Beer in delicious February 2011

Serves 8

125g unsalted butter, softened
150g caster sugar
2 eggs, plus 1 extra egg yolk
1/4 cup brandy
2 tbs plain flour
15- 20 (about 600g) ripe plums ( or other stone fruits), halved
2 tsp milk

Sour cream pastry:
200g chilled, unsalted butter, chopped
300g plain flour
1/3 (80g) cup sour cream

For pastry, pulse butter, flour and pinch salt in processor until resembles breadcrumbs. Add sour cream and pulse until dough comes together in ball. Enclose in plastic wrap and chill for 20 min.

Meanwhile, place butter and sugar in food processor and whiz for 5-6 mon stopping occasionally to scrape down sides, until thick and pale. add egg, one at a time, quizzing well after each. Add brandy and whiz for 1 minute to combine. Add flour and meal and pulse to combine. Set aside.

Line large baking tray with baking paper. On floured bench, roll out pastry to 30cm circle about 5mm thick and place on tray or pizza tray.

Spread almond meal mixture on tart leaving 5cm border. Arrange plums on top, cut side down. Fold over the pastry edge to meet the filling and press down to seal. Chill 20 minutes.

Preheat oven to 190C. Beat egg yolk, milk and pinch of salt and brush over pastry edge. Bake for 40- 45 minutes until pastry is golden and plums soft.

Dust with caster sugar and slice.