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Victoria plum tart

Richard Phillips from Great Food Live
With a rich dough and creamy almond filling, this plum pastry from Richard Phillips makes an irresistible afternoon tea treat

Victoria plum tart

Method

1. Gently warm the milk in a saucepan, taking care that it doesn't get too hot.

2. Place the flour and yeast in the bowl of a food mixer with a dough hook attachment, switch the machine onto the slowest speed and add the butter, sugar and salt, then the eggs and milk. Turn up to the next slowest speed and work for 6-7 minutes.

3. Remove, tuck over the edges to form a ball and leave in a floured bowl in a warm, draft-free place with a cloth on top for 1 hour.

4. For the almond cream, beat the butter and caster sugar together in a food mixer with a paddle attachment until pale and fluffy. Add the ground almonds and mix again, then add the plain flour, the 2 eggs one at a time and the rum, mixing well between each addition.

5. Line a baking tray with greaseproof paper. Roll out a quarter of the dough to a circle about 15-18 cm diameter, place onto the tray and leave to rest for 15 minutes.

6. Spread the almond cream over the tart base, leaving a 4cm gap at the edges. Arrange the fruit quarters skin side down on top and leave in a warm place to prove for another 45 minutes.

7. Preheat the oven to 220C/gas 7. Brush the pastry with egg wash and place in the oven. Turn the heat down to 200C/gas 6 and bake for about 20-25 minutes.

8. Remove once golden brown, brush with the warm apricot jam and serve.

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Prep: 25 min, plus 1 hr 45 mins to prove
Cook: 25 min

Ingredients
250ml full-fat Milk
500g strong white flour
15g Yeast
60g unsalted Butter, at room temperature
40g caster sugar
10g Salt
2 large Eggs
12-15 fresh ripe Plums, quartered
1 egg, beaten
100g apricot jam, warmed, to glaze