Seasonal plum crumble

Drum
makes 8 tartlets serving Cooking: 15 mins
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From grapefruit and gooseberries to peaches and plums, turn fresh produce into delicious desserts.

By Food24 December 07 2018
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Ingredients (9)

150 g butter
125 ml sugar
5 ml vanilla — essence
salt — just a pinch
430 ml flour — cake
1 kg plums
100 g sugar
lemon — zest and juice
ice cream — to serve
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Method:

Preheat the oven to 180°C.
Grease eight tartlet tins with
nonstick spray.

1 Crust Using an electric
beater, beat the butter,
sugar, vanilla essence and
salt until smooth. Add the
flour and beat until the
mixture starts to form a
firm dough. Shape into a
ball, cover with clingfilm
and chill for 30 minutes.

2 Press the dough onto the
bottom and up the sides
of the tartlet tins. Prick
with a fork and bake for
10 minutes. Remove from
the oven and cool.

3 Roll the leftover dough into
a ball, cover with clingfilm
and freeze until needed.

4 FILLING Put the plums in a
large saucepan and pour in
enough water to just cover
the fruit. Simmer over
medium heat until soft.
Remove from the heat and
leave to cool completely.

5 Quarter the plums and
remove the stones. Put the
flesh in a bowl with the
sugar, lemon zest and juice.
Mix well and spoon into the
tartlet bases until ¾ full.

6 TO FINISH Grate the
frozen pastry over and
bake for 30-35 minutes or
until the crumble is golden
brown. Serve with ice
cream.



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