![]() ![]() Caramelise the fruit in a frying pan with some butter until well coloured.įor the frangipane filling: cream together the butter and sugar, add eggs one at a time then beat in the almonds and brandy. Prepare the fruit: cut the plums (or figs) in half, remove stones and toss in sugar. Remove from oven and set aside while preparing the fruit. Remove tart base from fridge and bake blind in pre-heated oven for 20 minutes. Roll out pastry to fit the tart dish and level edges. Turn out, wrap in plastic wrap and refrigerate for 20 minutes. Add water and process until it forms a ball around the blades. ![]() Make the pastry: place flour, butter, salt, nutmeg and sugar in the food processor and pulse until crumbly. Grease a 35cm x 13cm tart dish with removable base. Bake for 45 minutes until the pastry is golden, brown and the plums are soft and have released their juice.Preheat oven to 220degC/200degC Fan Forced. Place the filled tart onto ta baking sheet and into the preheated oven.Gently push each slice into the almond cream. Starting from the outer edge of the crust arrange in circles moving towards the center. Start to place the plums, slightly overlapping each slice.Cut plums in half, remove the pit, then cut each plum half into 3 pieces (approximately 1/4″ thick).Take the pastry crust from the fridge and spoon the creamed almond mixture into the bottom of the crust.With a rubber spatula or wood spoon, fold the ground flour mixture into the creamed mixture until thoroughly incorporated.Combine the all purpose flour and almond flour.Add eggs a little at a time to the creamed butter and sugar and mix until smooth.Beat the eggs in a separate bowl, and add the vanilla extract. ![]() In a large mixing bowl, cream together the butter and sugar until light and fluffy.In addition to the excellent vendors at the Culver City Market, my good friend, Cynthia Ojeda runs it along with two other markets around Los Angeles. There are many around Los Angeles but I like the Culver City Farmer’s Market because I know that I will be getting high-quality, fresh and mainly organic produce directly from the farmers. Whenever possible, I suggest purchasing the plums and other produce from a certified farmers market. Store them at room temperature but refrigerate once they are ripe.A ripe plum should feel heavy in your hand, with a little give.Many plums are ready to eat when they are still quite firm.Buy the plums then let them ripen so they are very sweet.You simply press the crust into the pie tin then give it a little decoration around the rim. Firstly, he dough is softer and easy to handle, secondly, secondly, you do not even have to roll out the dough. It is really quite easy as far as pies go. If you happen to be one of those people that couldn’t imagine yourself making a tart from scratch, fear no more. ![]() As a result, I find myself making a pie or a tart at least once a week.Īre you intimidated by the thought of making this Summer Plum and Almond Tart ? I absolutely love making and eating any type of fruit tart or fruit pie, particularly in the summer when stone fruit is in such abundance. This Summer Plum and Almond Tart reminds me of a pastry you would find in a cafe in Florence or Rome – that is to say it is slightly sweet and perfect with a strong cup of espresso. I discovered this Plum Tart last year towards the end of summer and ended up making it three more times before the plums completely disappeared for the season. ![]()
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