Tuscan Plum Tart With a Sweet Citrus Shortcrust Pastry

Preparation1. In a food processor pulse the flour, butter, icing sugar and zest together until it resembles fine breadcrumbs.
2. Mix the egg and milk together and pour through the chimney. Only pulse until the mixture forms a ball and chases the S blade.
3. Lightly flour your work surface. Turn the dough out and work lightly into a flattened disc, do not handle too much. Cover with cling film and leave to chill in the fridge for 30 minutes.
4. Flour your work surface and rolling pin. Roll out the dough turning the disc at 90° each roll to ensure an even thickness. Roll out a disc larger than your quiche tin.
5. Drape the sheet of pastry over your rolling pin and slide the quiche tin under it.
6. Gently lower the sheet over the tin.
7. Start pressing the pastry into the tin, use the back of a spoon to prevent the heat of your hands melting it. Push together any tears. Press the pastry into the fluting.
8. Trim the excess overhang pastry.
9. Put back in the fridge to chill for 20 minutes.
10. Spread the entire jar of jam on the base of the pastry shell.
11. Press the plum halves into the jam.
12. Bake for 30 minutes on Intensive Bake, 170°C.
13. Leave to rest for 5 minutes before popping out of tin and serving with cream.

TipsMiele Special Features
• Miele Oven, select Intensive Bake and preheat to 170°C