MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Whole Wheat Plum Tart Categories: Tarts Yield: 1 Tart 75 g Unsalted butter; softened, -plus extra for greasing the -tin 75 g Soft dark brown sugar 1 tb Runny honey 1 Egg 1/2 ts Baking powder 1 ts Ground cinnamon 200 g Wholemeal stoneground flour 4 Ripe plums; up to 5 Plum jam; warmed and sieved 50 ml Double cream Brown sugar; to taste 2 tb Sherry; up to 3 tb Cream the butter and sugar until light and smooth, then beat in the honey and egg. Stir in the baking powder, cinnamon, and flour until smooth. Brush melted butter all over the insides of an 18 cm round tart tin with a removable base, or similar. Spread the mixture evenly over the base of the tin. Stone the plums, cut them into quarters and, starting from the edge of the mixture in the tin, poke them in quite tightly in rings, so the tips point upwards. Heat the oven to 180°C (160°C fan-assisted)/350°F/gas mark 4 and bake the tart for about 30 minutes, until golden. When done, remove from the oven and leave until warm, then brush with a little plum jam. To serve, lightly whip the cream with a little brown sugar to taste. Just as it starts to thicken, add 2 to 3 tb of sherry and continue whipping until the cream can just hold its shape when spooned. Serve wedges of warm tart with the cream. Recipe by Dan Lepart Recipe FROM: MMMMM