Amaretto plum tart

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
3 4
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 16
  • 2 Vanilla pod
  • 1 kg Plums
  • 175 g demerara sugar
  • 150 ml Almond liqueur
  • 3 TABLESPOONS Cornstarch
  • 300 g Flour
  • 175 g ground almonds
  • 250 g Butter
  • 1 pinch Salt
  • 1 egg (size M)
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Cut the vanilla pods in half lengthwise and scrape out the pulp. Wash the plums, drain, halve and stone. Halve the halves again. Cook the plums, 50 g sugar, almond liqueur and the pulp of 1 vanilla pod in a pot at medium heat for about 30 minutes to a compote.

  2. 2

    Mix the starch with 2 tablespoons of water, stir into the plum compote. Bring to the boil briefly. Fill the compote into a bowl. Let it cool down, cover with foil and put it in a cool place for about 1 hour.

  3. 3

    Put flour, almonds, butter in flakes, salt, 125 g sugar, pulp of 1 vanilla pod and egg in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth short pastry.

  4. 4

    Wrap dough in foil and chill for about 30 minutes.

  5. 5

    Roll out 2/3 of the dough on a lightly floured work surface to a circle (approx. 30 cm Ø) approx. 5 mm thin. Using the dough roller, place the dough in a greased tart tin (26 cm Ø) dusted with flour.

  6. 6

    Cut off excess dough, knead with the remaining dough and roll out again to a thickness of approx. 5 mm. Cut out 36 circles with a round serrated cookie cutter (approx. 4.5 cm Ø). Put the stewed plums into the tart tin, cover with the dough circles slightly overlapping.

  7. 7

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Remove and let cool on a cake rack. Carefully remove from the tin, place on a plate and dust with icing sugar.

Nutrition Facts

KCAL
370 kcal
CARBS
37 g
FATS
20 g
PROTEINS
5 g