Ingredients:
450 g greengages or plums, halved and stoned
1 bramley apple sliced thinly
100g butter or marg
50g sugar
For the crust:
75 g plain white flour
50 g plain wholemeal flour
50 g butter or marg
pinch of salt
1 tsp sugar
2-4 tbsp ice-cold water
Method
- To make the crust, cut the butter/marg into the flour with a fork until it is in small, pea-sized pieces. You can also do this in a food processor, but be careful to run the motor in a few, short pulses.
- Add the salt and sugar and mix with the fork.
- Then drizzle in the water a few drops at a time, mixing with the fork or in the food processor until the dough starts to stick together.
- Form the dough into a disc and put it in the refrigerator while you get the rest of the ingredients ready.
- In a 10-inch frying pan, melt the butter/marg.
- Remove from heat and sprinkle the sugar evenly around the pan.
- Arrange the greengage slices in a ring around the edge of the pan, filling the hole in the center with more as needed.
- Return to heat and cook on high heat about 10-12 minutes until the sugar and butter form a rich amber sauce. Remove from heat and with a fork or a spatula, carefully turn the greengages over.
- Return to heat for another 5 minutes.
- Take the refrigerated crust and on a floured surface, roll it into a crust slightly larger than 10 inches in diameter.
- Put the crust on top of the fruit, and, very carefully so as to not burn yourself, tuck in the edges along the edge of the pan.
- Bake in an oven at 190 degrees C between 25 and 35 minutes. Remove to a rack and allow it to cool at least half an hour.
- To unmold, run a knife along the edges of the tart. Place a dish on top of the pan and, with a quick motion, invert the pan.
Et voila! I served this with a dollop of vanilla ice cream.
