Tangy plums combine with polenta in this deliciously light fruit tart
Ingredients
Method: How to make Plum and polenta tart with orange scented thyme
For the pastry:
Cream the butter and sugar together until white and fluffy then slowly add the eggs and flour. It is important to add the eggs and flour slowly to ensure the mix doesn’t curdle.
Rest in the fridge for 20 minutes then roll out the pastry into a loose-bottomed tin or dish. To prevent the pastry sides from collapsing you need to blind bake the pastry. To blind bake, line the pastry with grease proof paper and add baking beans. You can also use raw beans or raw rice. Place in the oven at 180C/Gas 4 for 20 minutes.
For the plums:
Stone the plums and put to one side. To make the stock syrup put the wine, tea leaves, sugar and herbs into a pan and bring to the boil. Let the tea infuse for at least an hour and then strain. Next place the plums in the saucepan and cover with the stock syrup and bring to a rolling boil until the plums just start to crack. When cool enough to touch, place into the casing and start the frangipane.
For the frangipane:
Mix the sugar and the butter together until creamy then slowly add the eggs, one at a time with the ground almonds and polenta. You can also use ground hazelnuts to give it an earthier taste.
When all the almonds and polenta are added you should have a nice drop consistency. Spoon on top of the plums.
Place in the middle of a preheated oven at 180C/Gas 4 for about an hour. When it stops wobbling it's ready.
To serve:
Serve hot or cold. Ideally serve with crème fraiche and garnished with edible flowers, such as nasturtium, violas or pot marigold petals.
