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Plum tart with almond flakes
Plum tart with almond flakes
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A homemade plum tart is perfect to do in the end of the summer when the plums starts to fall from the trees. The tart is best served cold so you can bring it with you on a late summer picnic.

Ingredient List for 10 servings:
Button Pie bottom
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240 gr Flour
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20 gr Corn starch
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120 gr Unsulted butter
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50 gr Icing sugar
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1 Egg
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60 gr Almond flour

Button Filling
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600 gr Plums
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2 tablespoons Almond flakes
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1 tablespoon Sugar

Oven temperature:
200 degrees Empty
Instructions:
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Mix the Flour, corn starch and icing sugar.
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Cut the butter in small pieces and add to the flour mixture. Mix it all together so it feels like you have sand between your fingers.
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Add the almond flour and the egg and mix quickly together. Place it in the fridge for minimum 2 hours.
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Take out the dough and roll it out so it is big enough to cover a pie form.
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Place the dough in pie form, make sure it covers the edges.
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Preheat the oven at 200 degrees Celsius and cook the pie bottom for 10 minutes. Take out the pie bottom.
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Cut the plums in half and take away the core. Place the plums on the pie bottom.
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Sprinkle the almond flakes and sugar over the tarte.
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Lower the heat of the oven to 180 degrees Celsius and cook the tarte for 30 minutes. Take it out and let it cool down.
A selection of recipes from the same country.
This recipe is from France , Alsace.
Gougère is a French choux dough mixed with gruyère or Comte cheese. The size can be from 3-12 cm., and sometimes it is filled with mushrooms, beef or ham. In the region of Burgundy where they come from they are served cold on the side when tasting wine. This ones are served warm as a starter with a salad and a slice of ham on the side.
This is a homemade family recipe of another version of the famous Alsatian Flammekueche called Tarte Flambée forestière. This version of the famous tarte flambée has mushrooms on top of it. It has a crispy bottom and a creamy top.
This sweet French beignet is a deep-fried choux pastry sprinkled with powdered sugar and has a round shape. The taste is more like a cake than the English and American fritter version and by the way is not round but square. This recipe uses yeast and there by it makes this beignet to a boule de Berlin.
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