Greengage, almond and vanilla tartlet

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Greengages are a sweet and juicy dessert plum, at the height of their season in August and September and, even better, there is a large supply in Somerset, so you should be able to find the freshest fruit possible for this recipe.

Yields1 Serving
 125g unsalted butter 90g caster sugar 1 whole egg 250g plain flour pinch of salt 125g icing sugar 3 eggs 1 split vanilla pod 25g flour 125g ground almonds 250g fresh damsons 250g caster sugar juice of 1⁄2 lemon 100ml water 200g caster sugar 400ml water 100ml white wine juice of 1 lemon juice of 1 orange 1 bay leaf 1⁄2 stick of cinnamon 400g greengages
1

Start by making the pastry. Cream together the butter and sugar, add the egg and gently mix in. Sieve the flour into the mix and softly combine to create a smooth paste. Wrap in clingfilm and refrigerate for 1 hour. Meanwhile, preheat the oven to 150C/300F/gas mark 2.

2

Roll out the chilled pastry and line 4 individual 10cm tartlet cases. Cover with baking parchment and fill with baking beans and bake blind for 30 minutes. Remove from the oven and allow to cool, but leave the oven on.

3

Meanwhile, make the almond cream. Cream the butter and icing sugar together, then add the eggs and vanilla pod seeds. Fold in the flour and ground almonds.

4

Next, make the damson purée. Combine all the ingredients in a pan and simmer for 30 minutes or until of a sauce consistency. Pass through a fine sieve and cover, so a skin doesn’t form.

5

Now make the poaching syrup for the greengages. Combine the sugar, water, wine, lemon and orange juice, bay leaf, cinnamon stick and vanilla pod in a pan and bring to the boil. Simmer for 15 minutes before straining. Stone the greengages and poach in the sieved syrup for 2-3 minutes, or until just soft. Slice once cooled.

6

Take the blind-baked pastry cases and add a layer of damson purée to each (you can use any spare purée as a sauce when serving), then a layer of almond cream and decorate with the sliced greengages. Bake in the oven for 40 minutes or until golden brown.

CategoryCuisine

Ingredients

 125g unsalted butter 90g caster sugar 1 whole egg 250g plain flour pinch of salt 125g icing sugar 3 eggs 1 split vanilla pod 25g flour 125g ground almonds 250g fresh damsons 250g caster sugar juice of 1⁄2 lemon 100ml water 200g caster sugar 400ml water 100ml white wine juice of 1 lemon juice of 1 orange 1 bay leaf 1⁄2 stick of cinnamon 400g greengages

Directions

1

Start by making the pastry. Cream together the butter and sugar, add the egg and gently mix in. Sieve the flour into the mix and softly combine to create a smooth paste. Wrap in clingfilm and refrigerate for 1 hour. Meanwhile, preheat the oven to 150C/300F/gas mark 2.

2

Roll out the chilled pastry and line 4 individual 10cm tartlet cases. Cover with baking parchment and fill with baking beans and bake blind for 30 minutes. Remove from the oven and allow to cool, but leave the oven on.

3

Meanwhile, make the almond cream. Cream the butter and icing sugar together, then add the eggs and vanilla pod seeds. Fold in the flour and ground almonds.

4

Next, make the damson purée. Combine all the ingredients in a pan and simmer for 30 minutes or until of a sauce consistency. Pass through a fine sieve and cover, so a skin doesn’t form.

5

Now make the poaching syrup for the greengages. Combine the sugar, water, wine, lemon and orange juice, bay leaf, cinnamon stick and vanilla pod in a pan and bring to the boil. Simmer for 15 minutes before straining. Stone the greengages and poach in the sieved syrup for 2-3 minutes, or until just soft. Slice once cooled.

6

Take the blind-baked pastry cases and add a layer of damson purée to each (you can use any spare purée as a sauce when serving), then a layer of almond cream and decorate with the sliced greengages. Bake in the oven for 40 minutes or until golden brown.

Greengage, almond and vanilla tartlet