John Myers
Plum and Almond Tart
The perfect plum and almond tart recipe with a picture and simple step-by-step instructions.
- 225 gr Flour
- 50 gr Ground almonds
- 100 gr Butter, cold
- 75 gr Sugar
- 1 tbsp Sugar
- 1,5 tsp Cinnamon
- 1 Egg
- 1 pinch Salt
- 800 gr Plums
- 150 gr Apricot jam
- 1 bag Almond kernels, peeled
- Knead flour, 25 g almonds, 75 g sugar, 1 teaspoon cinnamon, salt, egg and the butter in flakes to form a smooth pond. First with the dough hook of the mixer, then with your hands. Roll out the dough and place in a greased tart pan (26 cm). Prick the dough several times and place in the refrigerator for about 30 minutes.
- Wash the plums, cut them in half and stone them. Mix the remaining almonds with the tablespoon of sugar and half a teaspoon of cinnamon. Sprinkle the dough base with it. Place the plums close together on the pastry base, place an almond kernel in each half. Bake in the preheated oven on the BOTTOM RAIL at 200 degrees top / bottom heat for about 15-20 minutes.
- Heat the apricot jam and distribute evenly over the plums. Bake the cake for another 30 minutes. Let cool on a wire rack.
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