Plum Pie

Serves 8

INGREDIENTS:

For the pastry

225g butter

40g caster sugar

2 eggs   

350g plain flour

For the filling

1.3kg of plums, halved and destoned

150g caster sugar

1 tsp cinnamon

½ tsp ground ginger

1 tbsp cornflour

Juice and zest of 1 lemon

METHOD: 

Start by making the pastry. Cream the butter and sugar together in a food mixer, add the eggs one by one and beat for several minutes. Reduce the speed and mix in the flour slowly. Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. This pastry needs to be chilled for at least 2 hours otherwise it is difficult to handle. 

To make the tart, roll out the pastry 3mm thick, and use about two-thirds of it to line a suitable tin. Pop the pastry lined tin back into the fridge and pre-heat the oven to 180oC (fan) while you prepare the filling.

Next make the filling. Place the plums, sugar, cinnamon, ginger, cornflour and lemon into a mixing bowl and toss well. Spoon the filling into the pastry lined tin. Cover with a lid of pastry, seal edges and decorate with pastry hearts. Use a fork to create about 3-4 sets of air holes in the pastry lid.

Then egg wash and bake in the preheated oven about 45 minutes to 1 hour. Serve with softly whipped cream.

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