Toppled Gâteau "pomme et prune"

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
3 4
Never wrong! Whipped cream in the dough and the apple and plum duo provide the "petite quelque chose".
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 10
  • 1 TABLESPOON Butter
  • 100 g Butter
  • 100 g Sugar
  • 100 g Sugar
  • 1 TABLESPOON Apricot Jam
  • 150 g Prunes (or plums)
  • 1 Apples
  • 100 g Almonds (with skin)
  • 200 g Whipped cream
  • 7-10 Tbsp Salt
  • 2 Eggs (Gr. M)
  • 100 g Flour
  • 1 TEASPOON Baking Powder
  • 1/2 Organic Lemon

Directions

  1. 1

    Grease a casserole dish (20 cm Ø, approx. 1.1 l capacity) well. Caramelise 100 g sugar until golden yellow. Add 1 tablespoon butter and jam, simmer for about 1 minute. Spread the caramel on the bottom of the baking dish, let it cool down.

  2. 2

    Wash plums, halve, stone and cut into slices. Peel, quarter, core and slice the apple. Spread the fruit on the caramel.

  3. 3

    Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Coarsely chop the almonds, roast them in a pan without fat and take them out. Whip cream until stiff. Cream 100 g butter, 100 g sugar and 1 pinch of salt. Stir in eggs one by one. Mix flour, baking powder and lemon zest and stir in briefly. Fold in almonds and cream.

  4. 4

    Put the dough into the mould and smooth it down. Bake in a hot oven for 45-50 minutes. Cover if necessary after about 30 minutes. Take the tart out of the oven, turn it over immediately and let it cool down.

Nutrition Facts

KCAL
450 kcal
CARBS
42 g
FATS
27 g
PROTEINS
6 g