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Mini Plum Crostata
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[pastry]
185g plain flour
1 1/2 tablespoons icing sugar
100g butter
1 1/2 tablespoons cold water
[frangipane]
100g butter
90g sugar
1 egg
120g almond meal
40g plain flour
1 tablespoon rum
5-6 plums
1 tablespoon sugar
1 teaspoon vanilla bean paste
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In a food processor, place the flour, icing sugar and butter and process till mixture becomes like breadcrumbs, and add water. Stop when the dough comes together. Shape into a disc and cover with glad wrap. Refrigerator for a hour.
To make the frangipane, in a bowl, mix butter and sugar with an electric mixer till creamy.
Add the egg and mix. Stair in the almond meal, flour and rum.
Stone the plums, and cut into wedges. In a small bowl, combine plum, sugar and vanilla paste.
Preheat oven to 180°C.
Line a large baking tray with baking paper.
Divide the pastry into 8 portions (should be 40g each).
Roll out each pastry to a disc.
Spread the frangipane over each pastry leaving a 2cm border.
Arrange the plum over the frangipane filling, and fold the pastry edges.
Bake in the oven for 30 -35 minutes or till pastry is golden brown.
