|Preparation||Resting||Cooking||Start to finish|
|57 min.||1 hour||40 min.||2 hours 37 min.|
|1||Roll out 300 g Sweetcrust pastry (pâte sablée), furnish with it a 10 inches (26 centimeters) tart tin or mould, prick all over base with a fork or pique-vite and leave in the fridge.||20 min.|
|2||Wash 400 g plums, cut in half and remove stones.||20 min.|
|3||Pour 3 tablespoons caster sugar onto plums, and mix well...||2 min.|
|4||... then tip into a strainer and leave to stand for about 1 hour.
We do that to remove some of the plum juice, which would otherwise make the tart too soggy.
|5||Preheat oven to 390°F (200°C).
Remove tart from fridge and spread 300 g Almond cream or frangipane in an even layer.
|6||Arrange plums on almond cream in a circle starting at the edge...|
|7||...and working inwards to centre.||10 min.|
|8||Put in the oven for about 40 minutes.
If possible, eat while still warm.
|9||You can see the full recipe in this small video.|
For 1 tart : 5.13 €
|Plums: You can check-out other recipes which use it, like for example: Stewed plums, Creamy plum and pear clafoutis, ... [All]|
|Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Exotic fruit tart, Rhubarb tart, Epiphany galette, Brioche slices with almond cream, Apple amandine tarts from Brélès, ... [All]|
|Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Simple maple-syrup tart, Key Lime Pie for Jeremy, Crust for tea, Lemon Tart / Meringue Pie, Apple amandine tarts from Brélès, ... [All]|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Agen prune cake, Little lemon biscuits, Italian Meringue, Chouquettes, Crêpes Suzette, ... [All]|
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