800g plums, halved, stones removed
2 Tbsp caster sugar
3 tsp cornflour
1 Tbsp cold water
Melted butter, to grease
Extra 250g butter, at room temperature
Extra ⅓ cup caster sugar
1 tsp vanilla extract
3 egg yolks
2½ cups plain flour
Extra 1 Tbsp icing sugar mixture, to dust
Put plum and caster sugar in a medium saucepan over a medium heat. Stir until sugar dissolves and mixture comes to the boil. Reduce heat to low and simmer for 10 minutes or until plum becomes soft and breaks down. Combine cornflour and water in a small bowl. Add to plum mixture and stir until combined and thickened. Transfer to a bowl. Cool, then cover and refrigerate for 2 hours or until cold and thick.
Meanwhile, grease a 30 x 11 x 2.5cm-deep rectangular fluted loose-bottomed flan tin with melted butter. Put extra butter, extra caster sugar and vanilla in a small bowl and beat, using an electric hand mixer, until light and creamy. Add egg yolks, 1 at a time, beating well after each addition until well combined. Sift flour over butter mixture and stir until a dough forms. Press ⅔ of the dough over base and sides of prepared tin. Refrigerate for 30 minutes or until firm. Form remaining dough into a 3cm-thick disc. Enclose in
plastic wrap and refrigerate for 30 minutes or until firm.
Preheat oven to 200°C. Put an oven tray in oven. Spoon cold plum mixture into pastry shell. Roll remaining portion of pastry between 2 sheets of baking paper until 4mm thick. Cut long 2cm-wide strips from pastry. Put pastry strips over plum mixture, forming a lattice pattern. Trim excess pastry. Whisk eggwhite in a bowl and brush over pastry lattice. Put tin on heated oven tray and bake for 30-35 minutes or until pastry is golden and crisp. (If pastry begins to brown too much, cover loosely with foil.) Stand in tin for 10 minutes, then transfer to a wire rack to cool. Dust with icing sugar. Serve.
This recipe makes a very soft biscuit type of dough that is easy to press in the baking tin, and because you're working with only a small amount to make the lattice topping, you will find it easy to roll. The dough is also great for making small rich buttery biscuits. Simple roll small quantities of the mixture into balls, put on an oven tray lined with baking paper and press gently with a fork. Cook for 15 minutes or until golden and cooked through.
You might also like to make this upside-down plum and oat cake with honeyed pears
You might also like: