Orange and roasted plum tart

orange and roasted plum tart



1.Grease 19cm x 27cm rectangular loose-based flan tin or 26cm springform tin.
2.Process flour, icing sugar and butter until crumbly. Add egg yolks and the water; pulse until ingredients come together. Knead pastry on floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.
3.Roll pastry between sheets of baking paper until large enough to line tin, press into sides, trim edges. Refrigerate 30 minutes.
4.Preheat oven to 180ºC (160ºC fan-forced).
5.Cover pastry with baking paper, fill with dried beans or rice, place on oven tray. Bake 10 minutes. Remove paper and beans; bake 10 minutes or until pastry is browned lightly. Cool).
6.Reduce oven temperature to 160ºC (140ºC fan-forced).
7.Make filling. Beat cheese, rind and sugar in medium bowl with electric mixer until smooth. Beat in eggs, one at a time. Add remaining ingredients, beat until smooth.
8.Pour filling into tin, bake about 50 minutes. Cool tart, refrigerate 3 hours.
9.Increase oven temperature to 200ºC (180ºC fan-forced). Place plums in single layer on oven tray, sprinkle with juice and sugar. Roast plums about 20 minutes or until soft. Cool.
10. Serve tart topped with roasted plums.

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