Tart with plums

Tart with plums

There is a small section, in these pages, which is called my way; contains some basic preparations also useful for improvising, if desired, one new recipe.

Like this plum tart with prunes... that in fact it is not so new!

It is indeed a, let's call it that, copy and paste culinary which combines two basic preparations together - the simple shortbread and binder cream for fruit pies - with the last season prunes and chopped almonds mixed with a little breadcrumbs!

The result is certainly worth it!

And now, starting as always from the ingredients, recipe by recipe, let's start cooking!

Ingredients, for a cake tin of cm. 10x30 or from Ø cm. 20:

for the pastry:

butter

g.

50

sugar

g.

50

whole egg

pc.

1

bourbon vanilla and lemon zest

A.D. Lib.

flour

g.

100

for the binder cream:

cream or milk

ml.

80

eggs

pc.

1

sugar

g.

20

cinnamon or vanilla
(optional)

q.s.

and more ...

prunes

pc.

8

chopped almonds

TS.

1

bread crumbs

TS.

1

icing sugar for decoration

q.s.

Preparation:

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Prepare the short pastry according to the instructions of the prescription even if nothing forbids using another.

Put it in the fridge for an hour (or prepare it the day before and store it in the fridge.

Preheat the oven (static) to 180 ° / 200 ° C (it depends on the oven) and cut the prunes in half.

Lay out the dough and place it in a baking pan lined with parchment paper, prick it with a fork and cover the bottom with the chopped almonds mixed with the breadcrumbs.

Prepare the binder cream as per prescription and keep it briefly aside.

Arrange the half plums in the cake tin and then pour over the cream taking care to cover all the empty spaces.

Bake in the preheated oven for 30 '/ 40'.

Remove from the oven, sprinkle with powdered sugar and leave to cool.

Bon appetit!

ADVICES AND NOTES:

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