Plum and Almond Tart
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recipe by Nicky's Kitchen Sanctuary https://kitchensanctuary.com/
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- Total Time
- 2hrs 35mins
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- Serves
- 16
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- Calories
- 377
Piles of juicy ripe plums are layered on top of soft almond frangipane and encased with buttery-sweet pastry. You don’t even need to roll it out! The big pastry sausage is cut into slices that layer the bottom and sides of my flan dish. Then that pastry is squished down using your hands until all the gaps are covered. This creates a slightly rustic feel to the tart that I love! It’s perfectly portable and delicious served cold – so it’s great for picnics. It’s also amazing served slightly warm with a good drizzle of cream.
Inspired by: http://kitchensanctuary.com/2016/03/plum-and-almond-tart-with-homemade-pastry/recipe updated 11 Oct. 2021
Ingredients
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- All purpose flour
- 280 g
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- Salt
- 1 pinch
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- Powdered sugar
- 120 g
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- Unsalted butter
- 360 g
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- Egg yolk
- 2
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- Golden caster sugar
- 130 g
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- Egg
- 2
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- Ground almonds
- 150 g
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- All purpose flour
- 2 tablespoons
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- Almond extract
- ½ teaspoon
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- Vanilla extract
- ¼ teaspoon
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- Plum
- 6
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- Brown sugar
- 1 ½ tablespoons
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- Powdered sugar
- 1 tablespoon
Tools
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Oven
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Wooden spoon
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Plastic wrap
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Large mixing bowl
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Cutting board
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Cake tin
Step preview
- Add all purpose flour and salt to a clean large mixing bowl
- Mix in powdered sugar to the large mixing bowl
- Add unsalted butter and egg yolk to the large mixing bowl
- Mix until combined
- Form into a log
- Wrap with plastic wrap
- Refrigerate in fridge - 1 hr
- Add unsalted butter and golden caster sugar to a clean large mixing bowl
- Beat together
- Mix in egg to the large mixing bowl
- Add ground almonds, all purpose flour, almond extract and vanilla extract to the large mixing bowl
- Mix in until combined
- Refrigerate in fridge
- Pre-heat oven - 160°C
- Slice large mixing bowl into pieces
- Transfer content of large mixing bowl to cake tin
- Press evenly until smooth
- Refrigerate in fridge - 10 min
- Slice plum into a clean cutting board into halves
- Transfer content of large mixing bowl to cake tin
- Spread evenly
- Transfer content of cutting board to cake tin
- Sprinkle with brown sugar
- Bake until golden brown - 50 min, 160°C
- Let cool
- Dust with powdered sugar
- Serve