Plum Tart with Creme Fraiche
Servings: 12 Serves
Ingredients
Sablee Pastry
- 250 g Cake Flour
- 75 g Icing Sugar
- 120 g Softened Butter
- 1 Egg
- Pinch of Salt
Frangipane
- 100 g Almond Flour
- 100 g Sugar
- 50 g Butter
- 25 g Cake Flour
- 1 Egg Yolk
Plumm Filling
- 12-14 Red Plums
- 100 g Sugar
- 50 g Limoncello
- 250 g Creme Fraiche for serving
- Groung Cinnamon
Instructions
Sablee Pastry
- In a medium bowl, beat egg, sugar, and salt. Add all the flour in one go and mix with your fingertips until it becomes like a sand.Add softened butter and knead by hand just enought to form a ball. Wrap with cling film and leave it in the fridge to rest for about 20min. After that, roll the dough out to a circle 4-5mm thick on a lightly floured worktop and place in 28cm tart form. Cut the edges. Cover with baking paper and put baking beans on top to prevent pastry from rising up. Bake half way through as soon as the pastry turns golden.
Frangipane
- Meanwhile, prepare the frangipane. Using a stand mixer, beat the butter until creamy, then add the sugar and continue beating until light and fluffy. Add the egg yolk, beating well , then stir in the almonds and flour.
Plums
- Cut plums in halves and remove stones. In a plastic bowl mix plum halves, sugar, cinnamon, and limoncello. Cover and leave aside.
Assemble the tart
- Remove baking beans and paper and with a spoon or spatula spread all frangipane paste on the bottom of the baked dough.Arrange plum halves with the cut side up. Sprinkle with little sugar and bake in preheated oven at 170C until done.
- Serve with Creme Fraiche.Bon Apetitt.