150g unsalted butter, softened
150g caster or granulated sugar
2 tbsp orange flower water
150g ground almonds
8 plums, pitted and cut in quarters
2 tbsp flaked almonds
1 tbsp demerara or other raw sugar
1 tbsp icing sugar
FOR THE SWEET PASTRY DOUGH
150g plain flour, plus extra for dusting
Pinch of salt
80g unsalted butter, chilled and diced, plus extra for greasing
80g icing sugar
Grated zest of half a lemon
1 egg yolk
1. First, make the dough. Sift together the flour and salt into a bowl, add the butter, and rub in with your fingertips until the mixture resembles fine breadcrumbs (this can also be done in a food processor).
2. Stir in the sugar and lemon zest, then add the egg yolk and mix to a smooth dough, adding 1 tablespoon of water, if necessary. Wrap in plastic wrap and chill in the fridge for 1 hour.
3. Preheat the oven to 180C/Gas Mark 4. Lightly grease a loose-bottom 9.5 inch/24 cm tart pan.
4. Roll out the dough on a lightly floured work surface to 3 mm thick. Carefully line the prepared pan, letting a little of the dough overhang the edge. Chill in the refrigerator for 20 minutes.
5. Prick the bottom of the pastry case with a fork, line with greaseproof paper, fill with baking beans or dried beans, and bake for 20 minutes.
6. Remove the paper and weights, return the pastry case to the oven, and bake for another 5–10 minutes until the pastry is golden. Let stand on a wire rack to cool. Reduce the oven temperature to 150C/Gas Mark 2.
7. To make the filling, beat the butter with the caster sugar until light and creamy, then gradually beat in the eggs. Add the orange flower water and ground almonds and mix well.
8. Spread the almond mixture over the bottom of the pastry case, then press the plums into it.
9. Sprinkle with the flaked almonds and demerara sugar and bake for 1 hour. Remove the tart from the pan, dust with a little icing sugar, and serve warm or cold.
Plum and Orange Flower Water Tart recipe from The Lebanese Cookbook, published by Phaidon
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