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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.
A French cheese cake from the region Alsace where the cake is called käsküeche. The bottom is made like a pie bottom and not like the usual cheese cake bottom with biscuits crumbles. It is big, fluffy, and less sweet than the American or English versions. You can add some citron peel in the cake to have a different taste.
This is a homemade recipe of one of the traditional Alsatian Christmas cookies bredele. It is a hard cookie with taste of cinnamon and covered with a meringue frosting. The Bredele cookies comes in many different flavors and shapes such as hearts, stars, moons or Christmas trees and etc.
Brioche is a French sweet breakefast bread. Traditionally made really high in a special brioche form. Being a breakefast bread it is good to eat it together with some jam, with butter or just as it is.
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