French · Dessert
Plum Almond Tart
A classic French countryside tart pairing buttery shortcrust pastry with a rich almond frangipane filling, topped with thinly sliced plums that soften and caramelise slightly at the edges as they bake. Finished with a light golden syrup glaze and a scatter of toasted flaked almonds for crunch.
$1
35 minsPrep
38 minsCook
118 minsTotal
MediumLevel
Nutrition per serving
385Calories
7.2gProtein
24.8gFat
35.5gCarbs
19.1gSugar
2.4gFiber
142mgSodium
125mgChol
11gSat Fat
194mgPotassium
58mgCalcium
1.7mgIron
0.2mcgVitamin B12
2.9mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Chamomile Tea
local
Alsatian Pinot Gris
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub cold cubed butter into sifted flour and sugar until the mixture resembles breadcrumbs, then bind with egg yolk and iced water into a smooth dough; wrap and chill for 30 minutes.
2
Roll the chilled pastry thin on a floured surface and line two 8cm individual tart tins, pressing into the corners and trimming the edges; prick the bases and chill for 15 minutes.
3
Blind bake the tart shells at 190°C (375°F) with baking beans for 10 minutes, then remove beans and bake a further 5 minutes until pale gold; cool slightly.
4
Beat the softened butter and sugar for the frangipane until light, then mix in the beaten egg, almond flour and vanilla extract until smooth and creamy.
5
Spread the frangipane evenly into the baked tart shells, then arrange the sliced plums in a fanned pattern over the top, pressing lightly into the filling.
6
Scatter the flaked almonds over the plums and bake at 180°C (350°F) for 25-28 minutes until the frangipane is risen, golden and set.
7
Cool the tarts on a wire rack for 10 minutes, then brush the warm tarts with warmed golden syrup to glaze before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g All Purpose Flour, sifted
- 18g18g Butter, cold, cubed, plus extra for frangipane
- 8g8g Sugar White, for pastry
- 8g8g Egg Yolk, beaten, for pastry binding
- 5g5g Water, iced, for pastry
- 22g22g Almond Flour
- 20g20g Butter, softened, for frangipane
- 18g18g Sugar White, for frangipane
- 22g22g Egg, lightly beaten, for frangipane
- 2g2g Vanilla Extract
- 60g60g Plum, halved, stoned, thinly sliced
- 6g6g Almond, flaked, scattered on top
- 6g6g Golden Syrup, warmed, for glazing, 1
