Almond tart with plums

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 100 g powdered sugar
• 1 pinch of salt
• 2 egg yolks
• 2 tbsp milk
• Vanilla
• 250 g butter
• 250 g sugar
• 2 eggs
• 280 g almonds
• 50 g flour
• Grand Marnier
• Plum(s)
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

Shortcrust pastry meets frangipane and plums

This recipe is suitable for a 28 cm tart tin. For the shortcrust pastry, melt the butter in the microwave and knead it with the remaining dough ingredients. Chill the dough in the refrigerator. For the almond mixture, melt the butter and cream it with the sugar using a food processor or hand mixer until fluffy. Stir in the eggs. Finely grind the almonds in the food processor. Add the flour, almonds, and a dash of Grand Marnier to the egg mixture and refrigerate. Halve the plums and let them sit with vanilla sugar and a little Grand Marnier for 1 hour. You can also use them straight away. Preheat the oven to 170 degrees Celsius (convection oven). Line the tart or springform tin with the shortcrust pastry and pull up one edge. Spread the almond mixture over the pastry and press the plums into the mixture. Bake the tart in the oven for at least 40 minutes. It should be nicely browned on top. Dust with powdered sugar and serve while still lukewarm.