This week heralded the beginning of a gruelling exercise regime where B. and I have awoken early and briskly walked down to the nearby park before work only to heave our bodies through sprints, strength training and thankfully, yoga.
I'm not going to lie to you, I was quite ill on Day One, but it's all in the name of a healthier lifestyle and I'm very pleased to announce that we are feeling much better and seem to have more energy this weekend.
The other bonus is that we have been planning more interesting meals and instead of sugar-snacking on the run on our busier days, I've made more time to shop for groceries and don't feel so guilty now when I tell you that this post is about one of our little treats... Ruby plum and almond tart, with chopped pistachios.
It was a very wet Summer in Sydney this year and to be honest, it felt like Autumn had arrived several months ago. So what better wet-weather escape for me this week than to wander into the kitchen to bake some of the last red plums from the
For this tart I used F. G. Roberts gluten free plain flour, which contains a combination of maize starch, tapioca starch, soy flour and rice flour. I'd recommend this GF plain flour if you don't feel confident combining your own gluten-free flours together and of course... If you're after a wheat flour variety, go right ahead!
1 rainy afternoon
5 egg whites
150 grams caster sugar
70 grams almond meal
70 grams plain flour
185 grams butter
2 red plums, cut into thin slices
On one rainy afternoon, melt the butter in a small saucepan and allow to cool completely.
In a large bowl, whisk the egg whites and caster sugar for about 30 seconds, or until combined. Sprinkle in the flour and almond meal and whisk until it just forms a thick batter. Then, slowly pour a thin stream of the cooled butter, whisking until the batter is smooth. Refrigerate the batter overnight and don't forget to set your alarm because B. and Bella are going running in the morning. Early!
In the morning, preheat your oven to 180 degrees Celsius. Carefully pour the batter into a tart pan, arrange the plum slices and bake for 30 minutes, or until beautifully golden (in the meantime, go and run your heart out in the park).
Once baked to perfection, allow to cool slightly before removing from the pan.
Chop a small handful of pistachio nuts (as rough or as fine as you prefer) and sprinkle over the top.
I suggest you enjoy this beautiful tart with hot tea after a relaxing shower.
Ahhh good morning Sydney.