This sweet tart is very delicious and has unusual taste, which is the result of combination of plum and frangipane. Those people, who have ever tasted this dessert, will hardly forget it – so unique and remarkable it is!
- flour : 130 g
- butter : 160 g (60 g for the dough and 100 g for frangipane)
- brown sugar : 125 g (50 g for the dough and 75 g for frangipane)
- almond : 150 g (50 g for the dough, 100 g for frangipane and almond flakes for decoration)
- yolk : 1 piece (for the dough)
- egg : 1 piece (for frangipane)
- vanillin : 1 pinch
- liqueur : 1 Tbsp (can be replaced with any other alcoholic drink or juice)
- plum : 7 piece
Stages of cooking
Pour almond with hot boiling water and leave for 5 minutes. Then peel the almond and mill it well. Powder brown sugar. Then mix 125 g of flour, cold butter, sugar powder, one egg yolk, milled almond and 1 tablespoon of cold water. Knead the dough.
Wrap the dough into kitchen film and leave it in the fridge for about 30-40 minutes.
While the dough is in the fridge, start cooking frangipane. This is a dense almond crème. To cook it, mix cold butter with almond powder, add vanillin, 0.5 tablespoons of flour, liqueur, one egg and whip everything well. Leave the crème in a fridge.
Roll out the dough, take a round baking form and spread the dough in it. Poke holes in the bottom of the tart with a fork.
Put the baking paper above the dough and add any cereal. Place the baking form into the pre-heated to 180 C (356 F) oven and bake for about 10 minutes. Then remove the baking paper with the cereal and put the baking form back to the oven for 10 more minutes.
Then take the base of the tart away from the oven and leave it to cool down for about 5 minutes. Meanwhile, cut the plums as it is shown on the photo.
Spoon the crème inside the tart, even it, decorate with plums and almond petals. Bake for about 30 minutes.
Your tart will be ready as soon as the aroma of baked almond appears and the crème becomes light golden. Bon appétit!