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Categories:Viewed: 52 - Published at: 6 years ago
Ingredients
- 8 large plums
- 1 orange, finely grated zest and juice
- 2 tbsp honey
- 1 tsp cinnamon
- 225 g (7.9oz) unsalted butter
- 1 tsp fine sea salt
- 100 g (3.5oz) golden caster sugar, plus extra for sprinkling
- 225 g (7.9oz) plain flour
- 100 g (3.5oz) cornflour
- 8 dollops creme fraiche
Method
- Beat the butter and sugar until creamy.
- Add the flours and salt and bring together with your fingertips.
- Tip into the tin and press into the sides.
- Prick all over with a fork.
- Bake at 150C for 45-50 mins until pale golden.
- Sprinkle lightly with sugar and cut into 8 triangles (flan tin) or fingers (swiss roll tin).
- Leave for 10 mins, then transfer to a wire rack to cool.
- Halve the plums and remove the stones.
- Place cut side up in a baking dish.
- Mix the orange juice and honey and pour over the plums.
- Sprinkle with cinnamon and orange zest.
- Bake at 180C for approx 20-30 mins.
- Serve with the shortbread and creme fraiche.
