Ingredients :
- Bases
- 240 grams gluten-free / plain flour
- 3 tbsp granulated sugar
- 1/4 tsp baking powder
- 112 grams sunflower spread / butter
- Topping
- 6 ripe plums, halved and stones removed
- 100 grams granulated sugar
- 2 tsp ground cinnamon
Method :
- Preheat the oven to gas 6 / 200C / 400°F and lightly grease a 12 hole muffin tin
- Mix the flour, sugar and baking powder together
- Cut in the butter until you make "crumbs"
- Divide the crumbs between the muffin tin holes and press in really well to make the bases
- Place half a plum on top of each base, cut side down. Don"t bother peeling it as the skin will come away in the oven
- Mix the sugar and cinnamon together and top each tart generously with the mixture
- Bake for 40 minutes then remove the plum skins and ease the tarts out of the tin with a fork. The plums will have reduced down and mixed with the sugar to form jam
- Serve with hot custard
- This recipe will work with other soft fruits such as strawberries and peaches
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