Sweet Shortcrust Pastry
90g softened butter
65g caster sugar
3 free-range egg yolks
200g plain flour plus a little extra for dusting
Cream the butter and sugar together in a bowl until nice and pale. Then beat in the egg yolks, one at a time until totally incorporated into the mixture. Add in the flour until the mixture comes together as a ball of dough. Tip the pastry out onto a floured work surface and knead briefly until smooth. This shouldn’t take long and don’t over knead! Wrap the pastry in cling film and chill for 30 – 60 mins. I often make double the quantity and freeze half so I’ve always got some.
3tbsp brown sugar
Pinch of ground ginger
Pinch of ground cloves
2tbsp ground almonds
One egg beaten
Wash the plums and chop them in half removing the stones. In a bowl mix together with cloves, ginger and sugar.
Split the pastry into two thirds and one third. Roll the â…” to line the pie tin. Blind bake the pie base on 180 for 20 minutes or until cooked through and golden
Leave to cool for 10 mins
Scatter the bottom of the pie with the ground almonds and fill with the plum mix. Roll the remaining pastry and top the pie. Prink the pastry with a fork to let the steam out and brush with the beaten egg. I like to sprinkle brown sugar on the top, but it’s not necessary. Cook at 180 for 30-40 mins. Serve with ice cream or creme fraiche or just drowning in fresh cream!