Name: Orange and roasted plum tart
Cook time: 240 min
Total time: 240 min
Yield: 8
Ingredients: 1 1/2 cup (225g) plain flour; 1/4 cup (40g) icing sugar; 125 gram cold butter, chopped; 2 egg yolks; 1 tablespoon iced water; 500 gram cream cheese, softened; 1 tablespoon orange rind, finely grated; 2/3 cup (150g) caster sugar; 2 eggs; 1/2 cup (120g) sour cream; 2 tablespoon plain flour; 1/3 cup (80ml) orange juice; 8 small_piece (560g) plums, quartered; 2 tablespoon orange juice; 2 tablespoon brown sugar

Ingredients

1 1/2 cup (225g) plain flour

1/4 cup (40g) icing sugar

125 gram cold butter, chopped

2 egg yolks

1 tablespoon iced water

500 gram cream cheese, softened

1 tablespoon orange rind, finely grated

2/3 cup (150g) caster sugar

2 eggs

1/2 cup (120g) sour cream

2 tablespoon plain flour

1/3 cup (80ml) orange juice

8 small_piece (560g) plums, quartered

2 tablespoon orange juice

2 tablespoon brown sugar

Method

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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