Believe it or not, baking can be inspirational for writing. Or at least that’s what I tell myself so I can spend more time creating yummy goodies. And hubby does not complain:) The way I see it, spending hours staring at the computer screen, deep in a story can be draining. It’s also an easy way to loose sight of the bigger picture. Stepping away, and preoccupying myself with other things lets me refocus. And baking does that for me.
Speaking of which, I thought I’d share the Plum Tart I recently made:
- 2 sheets frozen shortcrust pastry defrosted
- 60g unsalted butter at room temperature
- 75g caster sugar (superfine sugar)
- 1 egg
- 1 lemon rind and juice
- 60g almond meal
- 700g ripe plums halved and stoned
Preheat a fan forced oven to 180C.
- Using a 25cm loose-bottomed tart / quiche tin, over lap the pastry sheets and press into the corners. Stab about 15 times in various places using a fork. Place in fridge for 15-20 minutes.
- Beat the butter and caster sugar until pale and fluffy.
- Add the egg, lemon rind and juice and almond meal. Mix well together.
- Spread the mixture over prepared pan, and arrange the plum halves on top, with skin side up.
- Bake for 40-45minutes, or until the base is golden brown.
- Allow to cool and serve with custard or ice cream. Yum. Yum.
Do you love to bake?
Sometimes, inspiration will take you to the strangest places.
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