Click on the image, above to submit to Pinterest.

Plum and Apple Tart Spiced with Herb Bennet Root

Plum and Apple Tart Spiced with Herb Bennet Root is a modern British recipe for a classic fruit tart made with pureed plums and flavoured with herb bennet root and citrus fruit that's topped with apples. I hope you enjoy this classic British version of: Plum and Apple Tart Spiced with Herb Bennet Root.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

8

Rating: 4.5 star rating

Tags : Wild FoodBaking RecipesCake RecipesBritish Recipes


Ingredients:

For the Pastry:
175g plain flour
40g butter, diced
40g white vegetable fat, diced
1 egg yolk
water, if necessary

For the Filling:
900g ripe, tart, plums, halved and pitted
15g herb bennet root, cleaned, sliced and crushed (or 6 whole cloves)
50g butter
2 tbsp water
4 tbsp apricot jam
50g caster sugar
grated zest of 1/2 lemon
225g eating apples
1-2 tbsp lemon juice
1 tsp caster sugar for sprinkling

Method


Begin with the pastry. Sift the flour into a large bowl then add the fats and rub into the flour with your fingertips until the mixture comes to resemble fine breadcrumbs. Add the egg yolk and combine into the flour mix with a knife. Slowly bring the mixture together as a dough, adding a little water if necessary. Knead the pastry thoroughly then wrap in clingfilm and chill in the fridge for about 20 minutes.

Now prepare your filling. Halve and pit the plums then chop into pieces. Melt the butter in a large pan, add the herb bennet root and fry for a minute before adding the plums and water. Cover the pan and allow to cook very gently for about 10 minutes, or until the plums have become very soft.

Rub the plum puree through a nylon sieve into a clean pan then add the apricot jam, sugar and lemon zest. Allow to cook on high heat for about 10 minutes, with constant stirring, until all the excess liquid has evaporated and the plum mix has thickened. Set aside to cool.

Meanwhile tip the pastry onto a floured surface and roll until it's thin enough to line a 20cm diameter flan tin. Cover with greaseproof paper and fill with baking beans. Place in an oven pre-heated to 200°C (400°F/Gas Mark 6) and bake for about 8 minutes. Remove the paper and beans and return the dish to the oven. Bake for about another 5 minutes, or until the pastry has dried out.

Take out from the oven and spoon the plum puree into the dish. Now peel, quarter and core the eating apples. Slice these very thinly, level the surface of the tart and arrange the apple slices in neat overlapping circles over the pie's surface. Brush the top with lemon juice then sprinkle the caster sugar over everything.

Return to the oven and bake for 25 minutes more. The tart can be served either hot or cold.

Find more Halloween Recipes Here.