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1
Pastry Dice the butter into 1 cm cubes and chill in the fridge.
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2
Chill other ingredients in the fridge.
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3
Put the butter, plain flour, sugar and salt in a bowl and chop finely, using the back of a fork or a scraper.
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4
After the butter is chopped into small pieces, work it together with your fingers until the mixture resembles fine panko.
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5
Add the cold water and mix together to make a dough.
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6
Wrap the dough in cling film and chill in the fridge for at least one hour.
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7
(At this point you can freeze the dough.
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8
Defrost in the fridge before using.)
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9
Coat the tart tin thinly with butter (not listed in the ingredients) and dust with flour (not listed in the ingredients).
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10
Chill the tin in the fridge.
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11
Roll out the dough thinly on a floured work surface.
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12
Use it to line the tart tin and prick the pastry base with a fork.
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13
Line it with parchment paper or aluminum foil and fill with baking beans.
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14
Bake blind in an oven preheated to 180C for 25 minutes.
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15
Remove the parchment paper (or aluminum foil) and beans and bake for another 5 to 10 minutes in the 180C oven until the pastry surface is dry.
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16
After baking, place the pastry and tin on a rack to cool.
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17
Cheese cream *Leave all the ingredients at room temperature.
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18
Put the butter and cream cheese in a bowl and mix until smooth.
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19
Add the granulated sugar and whisk with a hand whisk until fluffy.
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20
Stir in the egg.
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21
Add the ground almond and lemon juice and stir well.
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22
Topping Rinse the plums and cut into 6 to 8 wedges with the skins on.
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23
Remove the pits.
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24
Spoon the cream onto the pastry base and smooth over the surface.
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25
Arrange the plums and bake in an oven preheated to 170C for about 40 minutes.
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26
*If the tart doesn't yet have a nice golden brown colour, raise the oven temperature to 180C for the last 10 minutes.
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27
Conversely, if the tart is too browned cover with aluminium foil during baking.
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28
After baking, place the tart on a cooling rack to cool and remove the tart from the tart tin.
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29
It's done.
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30
It's nice if you serve warm but it tastes nicer after chilled.
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31
Dust with powdered sugar if you like.
