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plums in crème d'amande
Prep Time50 minutes
Cook Time40 minutes
Servings: 21 small pieces
ingredients:
for the pastry shell:
  • 170 g all-purpose flour
  • 40 g icing sugar
  • 1 tbsp vanilla sugar
  • a pinch of salt
  • 115 g butter
  • 1 egg
for the filling:
  • 100 g ground almonds
  • 100 g butter
  • 100 g sugar
  • 2 eggs
  • 500 g plums
finally (after the oven session):
  • 1-2 tbsp fine sugar
equipment:
  • tart form w/ loose bottom (35 x 11 cm)
  • handheld electric mixer
how to:
  • Mix flour, icing sugar, vanilla sugar & salt.
  • Add butter & egg; knead until well incorporated. Form a ball & chill in your fridge for about 30 min.
  • Clean & trim the plums; cut into halves & discard the pits.
  • W/ your handheld electric mixer whisk butter & sugar, add eggs & finally the ground almonds.
  • Preheat the oven to 160° C fan.
  • Roll out the pastry between 2 sheets of clingfoil (or baking parchment); transfer to the tart form & fit in. (Discard the cling foil.)
  • Add the almond mess.
  • Add the plums.
  • Bake in the oven for about 40 min.
  • Sprinkle the sugar all over the tart.
  • Let the tart cool down to room temperature before removing the tart form.
Notes
Prep Time: includes 30 min of chilling the pastry in the fridge.
Servings: It's a rich tart. You may cut the tart into 7 large pieces, however, I'd like to recommend to cut it at least into 14 pieces - maybe even better into 21 pieces.
Store the tart in your fridge.
You can freeze the tart; defrost slowly at room temperature.