Serves: 8
Prep & Cook: 1 hour
Ingredients:
- 1 cup self-raising flour
- ¾ cup plain flour
- ¹⁄³ cup caster sugar, plus extra 2 tsps
- ¹⁄³ cup custard powder
- 175g unsalted butter, chopped
- 1 egg
- Whipped cream, to serve
FILLING
- 400g red plums
- 400g can pie fruit apple slices
- ¼ cup caster sugar
- 1 tblsp cornflour
- 1 tsp ground cinnamon
Method:
1. To make pastry, process flours, sugar, custard powder and butter in a food processor until fine crumbs form. Add egg. Process until combined. Transfer to a lightly floured bench. Shape into a flat disc. Wrap in plastic wrap and refrigerate for 1 hour, or until firm.
2. Roll out pastry between two sheets of baking paper to form a 30cm circle. Lift paper onto an oven tray. Discard top layer of paper.
3. To make filling, cut plums in half. Discard stones. Cut into wedges. Place in a bowl with apple, sugar and combined cornflour and cinnamon. Mix well.
4. Spoon filling into the centre of pastry, leaving about a 4cm border. Using paper as a guide, fold pastry over filling to partially enclose. Brush pastry with water. Sprinkle with extra sugar.
5. Cook in a hot oven (200C) for 20 minutes. Reduce oven to moderate (180C). Cook for a further 15 minutes, or until pastry is golden.
6. Serve warm tart with cream.
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