Indulge in the delightful combination of sweet plums and almond frangipane in this delectable tart. The buttery puff pastry base complements the juicy plums and creamy almond filling perfectly, creating a dessert that's both elegant and irresistible.
Ingredients: 1 sheet of ready-made puff pastry. 6-8 ripe plums, halved and pitted. 100g almond meal. 100g unsalted butter, softened. 100g granulated sugar. 2 eggs. 1 tsp vanilla extract. 2 tbsp apricot jam. Sliced almonds, for garnish.
Instructions: Set the oven to 180C 350F and heat it up. On a lightly floured surface, roll out the puff pastry. Then, put it in a tart pan and cut off any extra pastry. Mix the softened butter and sugar in a bowl until the mixture is light and fluffy. First, add the almond meal and vanilla extract. Then, beat in the eggs one at a time. Mix everything together well. Cover the puff pastry base with the almond mixture and spread it out evenly. Place the cut sides of the plum halves on top of the almond mixture. Place the tart in an oven that has already been heated. Bake for 30 to 35 minutes, or until the pastry is golden and the frangipane is set. In a small saucepan, heat the apricot jam until it runs. Do this while the tart is still warm. For a shiny finish, brush the jam over the plums. Spread sliced almonds on top of the tart to make it look nicer. Let the tart cool down a bit before you serve it. Have fun!
Prep Time: 20 minutes
Cook Time: 30 minutes
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