This plum and almond pie is a perfect weekend afternoon bake. Delicious, buttery pastry filled with sweet and juicy plums and tasted almonds.
Divide the pastry block in two, one piece slightly larger than the other. Roll out the larger piece of pastry into a disk and press into the tart tin. Trim any excess pastry with a knife, leaving about 2 cm overhang and place in the fridge for the time being.
Roll out the remaining pastry into a disk and cut out 8-10 long, even strips, about 2 cm wide.
Heat a large frying pan and toast the almonds until golden brown and aromatic. Take off the heat and set aside.
Half and destone the plums, cutting any larger ones into quarters. Cut butter into a small cubes, and add to plums along with the almonds, sugar, cornflour and spices.
Pile the plum mixture into prepared pie base. Arrange pastry strips into a lattice pattern on top of the pie. Bring up the overhanging pastry and seal with the strips using your fingertips, remove any excess pastry. Brush the pie all over with egg wash or dairy-free milk if vegan. Chill in the fridge for about 30 minutes.
Pre-heat the oven to 190 C, insert the baking tray into the oven so it can warm up. Place the pie on the pre-heated baking tray and allow to bake for 20 minutes, turning and rotating occasionally. Reduce the temperature to 170 C and bake for another 25 minutes.
Remove from the oven and allow to cool for at least 3 hours. Serve with some ice cream or whipped cream, enjoy!
Use this recipe for the pastry
You will need 23 cm loose bottom pie dish or tart tin.