Plum and Almond Tart

For the full experience, make this recipe with the Drop Recipes app.

recipe by Nicky's Kitchen Sanctuary http://kitchensanctuary.com/

  • Time icon
    Total Time
    1hr 25mins
  • Serves icon
    Serves
    16
  • Calories icon
    Calories
    377

Piles of juicy ripe plums are layered on top of soft almond frangipane and encased with buttery-sweet pastry. You don’t even need to roll it out! The big pastry sausage is cut into slices that layer the bottom and sides of my flan dish. Then that pastry is squished down using your hands until all the gaps are covered. This creates a slightly rustic feel to the tart that I love! It’s perfectly portable and delicious served cold – so it’s great for picnics. It’s also amazing served slightly warm with a good drizzle of cream.

recipe updated 7 Jun 2019

Ingredients

  • Plain flour icon
    Plain flour
    280g (about 2⅛ cups)
  • Salt icon
    Salt
    1 pinch
  • Powdered sugar icon
    Powdered sugar
    120g (about 1 cup)
  • Unsalted butter icon
    Unsalted butter
    360g (about 1½ cups)
  • Egg yolk icon
    Egg yolk
    2 (40g)
  • Golden caster sugar icon
    Golden caster sugar
    130g (about ¾ cup)
  • Egg icon
    Egg
    2 (100g)
  • Ground almonds icon
    Ground almonds
    150g (about 1 cup)
  • Plain flour icon
    Plain flour
    2 tbsp (16g)
  • Almond extract icon
    Almond extract
    about ½ teaspoon (2g)
  • Vanilla extract icon
    Vanilla extract
    ¼ teaspoon (1ml)
  • Plum icon
    Plum
    6 (396g)
  • Brown sugar icon
    Brown sugar
    1.5 tbsp (18g)
  • Powdered sugar icon
    Powdered sugar
    1 tbsp (8g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Plastic wrap
  • kCook icon Large mixing bowl
  • kCook icon Large mixing bowl
  • kCook icon Cutting board
  • kCook icon Cake tin

Step preview

  1. Add plain flour and salt to a clean large mixing bowl
  2. Mix in powdered sugar to the large mixing bowl
  3. Add unsalted butter and egg yolk to the large mixing bowl
  4. Mix until combined
  5. Form into a log
  6. Wrap with plastic wrap
  7. Refrigerate in fridge - 1 hr
  8. Add unsalted butter and golden caster sugar to a clean large mixing bowl
  9. Beat together
  10. Mix in egg to the large mixing bowl
  11. Add ground almonds, plain flour, almond extract and vanilla extract to the large mixing bowl
  12. Mix in until combined
  13. Refrigerate in fridge
  14. Pre-heat - 160°C
  15. Slice large mixing bowl into pieces
  16. Transfer content of large mixing bowl to cake tin
  17. Press evenly until smooth
  18. Refrigerate in fridge - 10 min
  19. Slice plum into a clean cutting board into halves
  20. Transfer content of large mixing bowl to cake tin
  21. Spread evenly
  22. Transfer content of cutting board to cake tin
  23. Sprinkle with brown sugar
  24. Bake until golden brown - 50 min, 160°C
  25. Let cool
  26. Dust with powdered sugar
  27. Serve
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.