Nutrition Facts
6 servings
6
Rustic Plum Tart Recipe
Rustic tarts, made without a mold, have been in fashion for about ten years... They can be made with all kinds of fruits according to the seasons, not forgetting the little trick that absorbs the juice from the fruits. A delight.
Ingredients
220 wheat or spelt flour
30 oat flakes
125 soft butter for the dough
1 egg yolk
30 granulated sugar (brown sugar)
2 iced water
75 almond powder (or hazelnut)
10 flour or cornstarch
50 soft butter (for the filling)
60 granulated sugar
1 whole egg (for the garnish)
20 greengages
Directions
1
Dough: Place the water in a small container in the freezer. Pour the flour, oats, and a pinch of salt into a mixing bowl. Add the diced butter and mix with your fingertips to achieve a crumb-like dough. The oats add a rustic touch to the dough, somewhat British, but you can replace their weight with an equal amount of flour.
2
Mix the sugar and egg yolk in a small bowl and add them to the dough with the ice water. Mix quickly to form a uniform ball of dough. Only pour in the water gradually, in case not all of it is needed. Wrap the dough in a flattened ball in plastic wrap and refrigerate for 30 minutes (or longer).
3
Mix the almond powder, flour, butter, and sugar in a bowl of a mixer. Turn on the mixer. Then, add the egg and mix again until you achieve a smooth cream. You can also make this mixture by hand, but using a mixer will result in a finer texture.
4
Wash, dry, cut the plums in half and remove the pits. Preheat the oven to 190°C (375°F).
5
Roll out the dough between two sheets of parchment paper. If you have left the dough in the refrigerator for a longer time, take it out 5 minutes before.
6
Remove the top sheet and slide the tart crust with its baking paper onto a baking tray.
7
Spread the almond cream up to 3 cm from the edge. Place the plums on top (skin side against the almond cream) and fold the edges of the dough over the perimeter.
8
Sprinkle with powdered sugar and bake for about 30 minutes. I kept the tart in the oven for an additional 5-10 minutes to allow the juice to cook a bit more.
9
Let it cool and enjoy at room temperature.
10
To finish, to save time, instead of making this almond cream, you can simply sprinkle the central circle of the tart base with almond powder before placing the fruit on top. This powder is necessary to absorb the juice from the fruit. If not, you can replace it with crushed cookies.
Ingredients
Ingredients
220 wheat or spelt flour
30 oat flakes
125 soft butter for the dough
1 egg yolk
30 granulated sugar (brown sugar)
2 iced water
75 almond powder (or hazelnut)
10 flour or cornstarch
50 soft butter (for the filling)
60 granulated sugar
1 whole egg (for the garnish)
20 greengages
Directions
Directions
1
Dough: Place the water in a small container in the freezer. Pour the flour, oats, and a pinch of salt into a mixing bowl. Add the diced butter and mix with your fingertips to achieve a crumb-like dough. The oats add a rustic touch to the dough, somewhat British, but you can replace their weight with an equal amount of flour.
2
Mix the sugar and egg yolk in a small bowl and add them to the dough with the ice water. Mix quickly to form a uniform ball of dough. Only pour in the water gradually, in case not all of it is needed. Wrap the dough in a flattened ball in plastic wrap and refrigerate for 30 minutes (or longer).
3
Mix the almond powder, flour, butter, and sugar in a bowl of a mixer. Turn on the mixer. Then, add the egg and mix again until you achieve a smooth cream. You can also make this mixture by hand, but using a mixer will result in a finer texture.
4
Wash, dry, cut the plums in half and remove the pits. Preheat the oven to 190°C (375°F).
5
Roll out the dough between two sheets of parchment paper. If you have left the dough in the refrigerator for a longer time, take it out 5 minutes before.
6
Remove the top sheet and slide the tart crust with its baking paper onto a baking tray.
7
Spread the almond cream up to 3 cm from the edge. Place the plums on top (skin side against the almond cream) and fold the edges of the dough over the perimeter.
8
Sprinkle with powdered sugar and bake for about 30 minutes. I kept the tart in the oven for an additional 5-10 minutes to allow the juice to cook a bit more.
9
Let it cool and enjoy at room temperature.
10
To finish, to save time, instead of making this almond cream, you can simply sprinkle the central circle of the tart base with almond powder before placing the fruit on top. This powder is necessary to absorb the juice from the fruit. If not, you can replace it with crushed cookies.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH