Plum Almond Tart | The Dessert Queen - Neelanjali | Sanjeev Kapoor Khazana

Pastry crust tart filled with seasonal plum and almond.

PLUM ALMOND TART

Ingredients

5 plums
375 grams refined flour + for dusting
46 grams powdered sugar
225 grams butter, chopped
Almond cream
73 grams almond flour
10 grams refined flour
73 grams powdered sugar
73 grams butter, chopped
1 egg

Method

1. Preheat oven to 180° C.
2. To prepare tart base, sift together refined flour and powdered sugar in a bowl.
3. Add butter and mix well using your hands till it resembles breadcrumbs. Add some chilled water and mix till well combined. Cover with cling film and refrigerate for 10-15 minutes.
4. Divide the dough into large equal portions.
5. Line a rectangle tart mould with the dough portion and trim off the excess dough from the edges. Place a parchment paper on top and fill the mould with some baking beans.
6. Place the mould on a baking tray, put the tray into the preheated oven and blind bake for 10-15 minutes or till half done. Remove from oven and discard the beans.
7. To prepare almond cream, sift together almond flour, refined flour and powdered sugar in a bowl.
8. Add butter and mix well. Whisk the mixture using an electric beater till well incorporated.
9. Break in an egg and whisk well. Set aside.
10. Deseed and cut the plums into wedges
11. Fill the baked tart with some almond cream and level it out. Place the plum edges skin side up.
12. Put the tray back into the preheated oven and bake for 15-20 minutes. Remove from oven, cool and demould.
13. Cut into and serve.

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