Greengage and Almond Tart is a traditional British recipe for a classic tart of ripe greengages baked on a bed of eggs, sugar, butter and ground almonds in a sweet shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic British version of: Greengage and Almond Tart.
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Ingredients:
300g Sweet Shortcrust Pastry Dough
85g butter
85g caster sugar
2 large eggs
1 tbsp dark rum
85g ground almonds
2 tbsp rice flour
680g ripe greengages, halved and pitted
4 tbsp apricot jam melted in a pan with 1 tbsp dark rum
toasted almonds, to garnish
Method:
Roll the pastry until thin enough to cover a 32cm loose-bottomed fluted tart or flan tin that's been greased and floured. Trim the edges and discard the remnants.
Cream together the butter and caster sugar until pale and fluffy then add the beaten eggs and rum a little at a time, incorporating thoroughly. Fold in the almonds, sieve in the four and fold gently to mix. Use this mixture to cover the base of the tart.
Arrange the greengage halves as close together as possible over the almond cream. Place the tart in an oven pre-heated to 190°C and bake for about 45 minutes or until the pastry has coloured and the fruit is puffy and golden.
Remove from the oven and leave in the tin to cool. Meanwhile melt the apricot jam and rum together in a pan or microwave and brush this over the top of the tart to glaze. Allow the tart to cool before removing to a serving plate.
