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This wonderful almond plum tart is already known to you in its rhubarb and pear versions. I won’t pretend that plum season wasn’t simply an excuse to bake it in a new flavour combination ;). This almond tart, with its frangipane filling made from butter, sugar and ground almonds, is a must-bake for this time of year. Let yourself be tempted…<\/em><\/p>\n<\/blockquote>\n

Ingredients for the shortcrust pastry:<\/span><\/p>\n

\n
• 200 g plain flour<\/li>\n
• 100 g cold butter, cubed<\/li>\n
• 1 large egg<\/li>\n
• 30 g icing sugar<\/li>\n
• a pinch of salt<\/li>\n<\/ul>\n

  Sift the flour, add the butter and quickly rub together or cut in with a knife until the mixture resembles breadcrumbs. Add the egg, sugar and salt and quickly bring together into a dough (you can also use a food processor). Shape the dough into a ball, wrap in cling film and chill in the fridge for 30\u201360 minutes.<\/p>\n

  Grease a 25 cm tart tin with butter and dust with flour, shaking off any excess. Roll out the chilled dough to approximately 3 mm thick and use it to line the tart tin. Chill again for 30 minutes. Dust the chilled pastry lightly with flour, cover with baking paper and fill with ceramic baking beans (or dried beans or rice).<\/p>\n

  Preheat the oven to 220\u00b0C. Reduce the temperature to 200\u00b0C, place the pastry in the oven and blind bake for 15 minutes. Remove from the oven, carefully remove the baking paper and weights, reduce the temperature to 180\u00b0C, return the pastry to the oven and bake for a further 5\u20138 minutes, or until the base is lightly golden.<\/p>\n

  Ingredients for the almond filling:<\/span><\/p>\n

  \n
  • 100 g butter<\/li>\n
  • 125 g caster sugar<\/li>\n
  • 1 large egg<\/li>\n
  • 150 g ground almonds<\/li>\n
  • 1 tbsp plain flour<\/li>\n
  • \u00bd tsp almond extract<\/li>\n
  • \u00bd tsp vanilla extract<\/li>\n<\/ul>\n

    All ingredients should be at room temperature.<\/p>\n

    Place the butter and sugar in the bowl of a stand mixer and beat until pale and fluffy. Add the remaining ingredients and beat until combined.<\/p>\n

    Additionally:<\/span><\/p>\n

    \n
    • 400 g plums, halved and stones removed<\/li>\n<\/ul>\n

      Spread the almond filling over the blind-baked tart base. Arrange the plums on top, skin-side up.<\/p>\n

      Bake at 180\u00b0C for approximately 30\u201335 minutes, or until the tart is baked through and golden.<\/p>\n

      Almond plum tart can be stored at room temperature.<\/p>\n

      Enjoy!<\/p>\n

      <\/figure>\n","protected":false},"excerpt":{"rendered":"

      This wonderful almond plum tart is already known to you in its rhubarb and pear versions. I won’t pretend that plum season wasn’t simply an excuse to bake it in a new flavour combination ;). This almond tart, with its frangipane filling made from butter, sugar <\/p>\n","protected":false},"author":1,"featured_media":18359,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21,35],"tags":[136,329],"duration":[],"tag_group":[],"class_list":["post-18358","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cakes","category-tarts-and-tartlets","tag-almonds","tag-plum"],"acf":[],"yoast_head":"\n