Lemon Tart With Plums
|For shortcrust pastry|
|Plain flour||6 Ounce (175 Gram)|
|Chilled butter||3 Ounce, chilled (75 Gram)|
|Butter||2 Ounce (50 Gram, At Room Temperature)|
|Caster sugar||2 Ounce (50 Gram)|
|Semolina||2 Ounce (50 Gram)|
|Lemon||1 , rind grated|
|Egg||1 , beaten|
|Ripe plums||1 1⁄2 Pound, halved and stoned (750 Gram)|
|Apricot jam||4 Tablespoon|
|Whipped cream||1 Tablespoon (For Serving)|
Sift the flour into a bowl, add the diced butter and rub in with the fingertips until the mixture resembles fine breadcrumbs.
Stir in the caster sugar and beaten egg and mix to a firm dough, adding a little iced water if necessary.
Knead the dough briefly on a lightly floured surface, then wrap in clingfilm and chill for 30 minutes.
Roll out the pastry and use it to line a 23 cm (9 inch) flan tin.
Prick the pastry base with a fork.
To make the filling, mix together the butter and sugar in a bowl until light and fluffy.
Beat in the semolina, lemon rind and beaten egg and spread the mixture over the pastry base.
Arrange the plum halves over the top, cut sides down.
Bake the tart in a preheated oven, 190°C (375°F), Gas Mark 5, for 40-45 minutes or until the pastry is browned and the filling golden and set.
Warm the jam in a small saucepan, then press it through a sieve into a bowl.
Brush the apricot glaze over the top of the tart.
Serve warm or cold, with lightly whipped cream.