100g/3½oz plain flour, plus extra for dusting
50g/2oz cold butter
10 fresh basil leaves
1 tbsp olive oil
3 plums, stones removed, cut into quarters
2 tbsp sugar
25g/1oz butter, cut into small cubes
100ml/3½fl oz double cream, whisked until stiff peaks form when the whisk is removed, to serve
Preheat the oven to 180C/350F/Gas 4.
Blend the flour, butter and basil leaves in a food processor until the mixture resembles breadcrumbs. With the motor still running, add enough olive oil to bring the mixture together as a dough. (You may not need to add all the oil.)
Tip the dough out onto a floured surface and knead gently until smooth. Roll the dough out into a 18cm/7in circle.
Place the pastry circle onto a baking tray lined with greaseproof paper and gently scrunch the edges to form a pastry case. Chill in the fridge for 30 minutes.
When the pastry case has chilled, arrange the plum quarters in the middle of the pastry circle. Sprinkle the sugar over and arrange the butter cubes on top.
Transfer to the oven to bake for 12-15 minutes, or until the pastry is cooked and the plums are tender.
To serve, cut the tart into wedges and serve with whipped double cream.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Individual strawberry shortcakes
Apple and plum pudding with rum caramel sauce
Autumn pudding
See more plum recipes
See more Alex Mackay recipes
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
