This tart combines juicy plums, a soft, almond flavoured filling and a buttery base to make for a beautiful treat.

Sticky plum and almond tart

250 g shortcrust pastry

150 g butter,

150 g golden caster sugar

essential Waitrose Eggs

75 g ground almonds

75 g essential Waitrose self-raising flour

½ tsp baking powder

tsp vanilla extract

400 g essential Waitrose Home Ripening Plums, stoned and quartered

tbsp flaked almonds

apricot jam

Step 1

Preheat the oven to 180ºC, gas mark 4. Roll out the pastry thinly on a floured surface and use to line a 23cm deep, loose-bottomed tart tin. Chill for 5 minutes.

Step 2

Meanwhile, place the butter, sugar, eggs, ground almonds, flour, baking powder and vanilla extract in a large bowl and whisk until well blended.

Step 3

Spoon the filling into the tart case then press the plums evenly into the mixture (they will sink into the centre as the tart bakes). Scatter over the flaked almonds and bake for 40 –45 minutes until risen and golden brown.

Step 4

Melt the apricot jam with 1 tbsp water in a small pan. Brush over the top of the tart and leave to cool. Cut into slices and serve.

This easy recipe is a wonderful way to use up a glut of green or under-ripe tomatoes. If you don’t grow your own tomatoes, you’ll find that it’s just as delicious made with ripe red ones.

Green tomato chutney

500 g green (underripe) tomatoes, chopped

shallots

peeled,

200 ml malt vinegar

red chilli, sliced (optional)

raisins

tsp yellow mustard seeds

ginger

salt

75 g light brown muscovado sugar

Put the tomatoes, shallots or onions, apple and 100ml vinegar in a large, heavy-based saucepan. Bring to the boil, then simmer gently for 30 minutes until tender. 

Stir in the chilli, if using, the raisins or sultanas, mustard seeds, ginger, salt, sugar and remaining 100ml vinegar. Continue to cook for 30-35 minutes more, or until the mixture has thickened – this will depend on the ripeness of the tomatoes.

Ladle into sterilised jars while the chutney is still warm. Seal and store in a cool cupboard for at least 1 month before serving.

This gloriously speedy supper can be made in just 10 minutes thanks to the pre-sliced broccoli and the microwaveable rice.

Teriyaki tofu with Tenderstem broccoli

broccoli

250 g pack Tilda Fragrant Jasmine Rice

280 g pack The Tofoo Co. Naked Tofu

150 g pack teriyaki sauce

Bring a medium saucepan of water to the boil and cook the
broccoli for 5 minutes, until just tender in the centre of
the stems. Drain and set aside. Cook the rice according to
pack instructions. Meanwhile, preheat a nonstick frying pan
over a high heat and cut the tofu into 2cm cubes. When hot,
add 1 tbsp vegetable oil to the pan followed by the tofu. Cook
undisturbed for 2 minutes, or until a golden crust forms around
the edges and base of the tofu, then turn the pieces over
and cook for 2 minutes more on the other side. Pour in the
teriyaki sauce and cook until it reduces down to a sticky glaze
and coats the tofu. Divide the cooked rice between 2 shallow
bowls, then top with the broccoli and sticky tofu.

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Sticky plum and almond tart

Green tomato chutney

Teriyaki tofu with Tenderstem brocc...

The most viewed t recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine