Nutrition Facts
6 servings
6
Recipe for Plum and Pistachio Tart on a Bed of Orange Shortbread
My favorite plums are the mirabelles, but the green gauges sometimes outshine them... Here is a tart made with these delicious plums. The shortbread topping absorbs the juice and keeps the crust crispy. I chose orange because the small pieces of candied peel flavor the dough wonderfully!
Ingredients
1 well-ripened greengage plums
200 small orange shortbread cookies
80 brown sugar
3 pinches powdered vanilla beans
60 unsalted shelled pistachios
4 apple jelly
Directions
1
Preheat the oven to 180°C (th 6). Wash the plums, dry them, cut them in half, and remove the pits. Place the cookies in a plastic bag or in a clean kitchen towel and crush them with a rolling pin.
2
Roll out the puff pastry in the mold while keeping the parchment paper and spread the crushed cookies over it. Cover with the plums, rounded side down, starting from the center and forming a spiral pattern. Sprinkle with brown sugar and vanilla bean powder.
3
Bake for 30 minutes, monitoring and turning the tart. Wait 5 minutes with the oven off before taking it out. Place it to cool on a rack. Once it has cooled, remove it from the mold, place it on a serving dish, arrange the pistachios, and cover it with apple jelly for a shiny effect.
4
To finish, enjoy this tart well chilled.
Ingredients
Ingredients
1 well-ripened greengage plums
200 small orange shortbread cookies
80 brown sugar
3 pinches powdered vanilla beans
60 unsalted shelled pistachios
4 apple jelly
Directions
Directions
1
Preheat the oven to 180°C (th 6). Wash the plums, dry them, cut them in half, and remove the pits. Place the cookies in a plastic bag or in a clean kitchen towel and crush them with a rolling pin.
2
Roll out the puff pastry in the mold while keeping the parchment paper and spread the crushed cookies over it. Cover with the plums, rounded side down, starting from the center and forming a spiral pattern. Sprinkle with brown sugar and vanilla bean powder.
3
Bake for 30 minutes, monitoring and turning the tart. Wait 5 minutes with the oven off before taking it out. Place it to cool on a rack. Once it has cooled, remove it from the mold, place it on a serving dish, arrange the pistachios, and cover it with apple jelly for a shiny effect.
4
To finish, enjoy this tart well chilled.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
TH 
EN