Plum and Almond Cream Tart
A soft vanilla crust filled with almond cream and covered with tight rings of fresh plum wedges.
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Method
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Equipment
- stand mixer with paddle
- cling film
- food processor
- rolling pin
- 28 cm loose-based tart tin
- baking paper
- baking beans
- baking tray
- palette knife
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 450 kcal |
| Protein | 6.9 g |
| Carbohydrate | 48.9 g |
| of which sugars | 29.6 g |
| of which free sugars | 22.2 g |
| Fat | 26.4 g |
| of which saturates | 12.8 g |
| Fibre | 3 g |
| Salt | 0.12 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Vanilla crust
- 115 g unsalted butter, soft
- 95 g icing sugar
- 0.5 g fine sea salt or table salt a pinch
- 1 tsp vanilla bean paste or vanilla
- 1 large egg
- 190 g plain flour, plus plenty for rolling
Almond cream
- 120 g blanched almonds
- 16 g plain flour about 2 tbsp
- 115 g unsalted butter, soft
- 120 g icing sugar
- 0.5 g fine sea salt or table salt a pinch
- 1 large egg plus 1 yolk
Topping
- 680 g small dark plums, stoned and cut into 6 mm wedges
- 12 g demerara sugar about 1 tbsp
- 1
Crust. beat the butter, icing sugar, salt and vanilla on low for 1 min, then on medium for 1 min. Add the egg, then the flour, and mix until smooth. Wrap and chill about 1 h, until firm.
- 2
Almond cream. grind the almonds with the flour to a coarse meal. Beat the butter, icing sugar and salt as for the crust, add the egg and yolk and beat about 2 min, then mix in the almond meal just until combined.
- 3
Line. let the dough sit 10 min, knead it briefly and roll it on a well-floured surface to 32 cm. Lift it into the tin, trim, and freeze until hard. This dough is soft; keep it cold and work quickly.
- 4
Blind bake. heat the oven to 180 °C (160 °C fan). Bake on the tray with paper and beans for 12-15 min, until the edges just colour, then 5 min uncovered. Cool.
- 5
Arrange. spread the almond cream over the base. Lay the plum wedges in an overlapping ring at the edge, reverse direction for the next ring and fill the middle.
- 6
Bake. sprinkle with demerara and bake 30-40 min, until the almond cream is puffed and golden and the plums are soft. The plums sink a little into the almond cream as it puffs.
Storage
Keep covered at room temperature for 1 day, or in the fridge for up to 3 days.
