The yellow plum and almond tart is a summer delight that everyone will love. It has a soft texture, a crunchy bite, and a bit of acidity... a perfect blend of the three sensations! This recipe combines the sweetness of the fruit with the subtle flavor of almond, all wrapped in a homemade crispy crust. Easy to prepare, it is perfect for beginners in baking who want to impress those around them.
Weigh your flour in a mixing bowl, add your butter in small pieces, then mix with your fingertips (or with a mixer if you have one). Add the salt, sugar, milk, and egg yolk, then continue to mix everything. If your dough is too sticky or too wet, add a little more flour as needed. When the dough forms a ball, wrap it in plastic wrap, flattening it slightly beforehand. Let your dough rest in the refrigerator for 30 to 45 minutes.
Prepare your almond cream by mixing the almond flour, sugar, eggs, and softened butter.
Remove your dough from the refrigerator and roll it out between two sheets of parchment paper to a thickness of about 0.3 cm. Place your dough in your greased mold, then poke it with a fork.
Spread your almond cream evenly over the dough. Cut your plums in half, then each half into 4 - 5 pieces to get small chunks of plum. Sprinkle with sliced almonds, then lightly dust with cane sugar.
To finish, bake your tart at 160°C for 40 minutes. If you feel it needs a little longer, extend the cooking time by about ten minutes. Remove your tart from the oven and let it rest in the open air for 30 minutes.
0 servings
8
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