Vegie Smugglers

Serve with ice cream (low fat of course)....

Fruit desserts are great, aren’t they? Especially when they’re full of a stack of visible fruit and you can totally pretend that the copious amounts of sugar, fat & gluten are mere triffles in the overall scheme of things.

And so it is with this Bill Granger tart – but so pretty it is and so easy to make. And delicious too. I love Bill’s recipes. They’re simple, and generally they work well. He recommends plums and orange juice in his recipe, but I was short of them, so here’s my version…

Plum (and other stuff) jam tart, from Bill’s Basics

100g unsalted butter, melted
1/3 cup caster sugar
Just over 1 cup plain flour
¼ cup almond meal

Topping
800g fruit (I used 6 plums, 2 soggy nectarines, and topped them up with frozen berries)
½ cup caster sugar
2 tsp cornflour
1 tbsp water (Bill uses orange juice, which would be great, but I didn’t have any)
Lime zest (my addition)

Preheat oven to 180C. Grease a 23 or 24cm springform cake tin.

Stir together the butter & sugar. Sift over the flour and a pinch of salt. Stir to form a dough. Press into the pan, bake 15 minutes until golden.

Sprinkle the almond meal evenly over the cooked base.

In a large bowl, mix the fruit, sugar, cornflour, liquid & zest. Pop over the pastry and bake 30-40 minutes until set. Cool before serving. (I ate this both warm, at room temp AND cold – all delicious).

Serves 8-10