Plum tart with crispy almond shortcrust pastry

Ingredients for 1 servings:

• 130 g flour, here rice flour
• 100 g almond(s), grated
• 70 g coconut blossom sugar
• 1 pinch of salt
• 100 g butter, cold
• 1 egg yolk
• 1 tbsp water, cold
• 400 g plums
• 2 tbsp almonds, grated
• 2 tbsp coconut blossom sugar
• Fat for the mold
• e.g. powdered sugar
• e.g. whipped cream

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 55 minutes

easy and quick to prepare

For the shortcrust pastry, combine the dry ingredients in a bowl and mix. Add the cold butter in pieces and rub it into the dry ingredients between your hands until crumbly. Add the egg yolk and, if necessary, quickly combine with 1-2 tablespoons of cold water to form a dough. Place the dough on plastic wrap, flatten, and cover. Let it rest in the refrigerator for at least 30 minutes. In the meantime, grease a tart pan. Remove the dough and roll it out into a circle between two layers of baking paper. If the dough is sticky, dust it with a little flour before rolling it out. Peel back the top layer of baking paper and place the rolled-out dough, top down, into the tart pan. Trim the edges of the pan with scraps of dough as needed, reserving any excess dough for crumbs. Prick the base and chill the dough in the pan for another 30 minutes. Preheat the oven to 175°C fan/gas mark 3. Wash the plums, halve, pit, and quarter them. Arrange them in a brick-like pattern, cut-side up, on the bottom of the tin. Sprinkle with ground almonds and coconut blossom sugar. Sprinkle the remaining dough over the top. Bake the tart on the middle rack of the preheated oven for about 30-35 minutes. Dust the plum tart with powdered sugar, if desired, and serve with whipped cream.