Ingredients :
- 8 Plums or a bit more – cut into 1/8th
- 125g of Butter (or a bit more up to 150g for richer)
- 250g of plain flour
- 1 egg yolk
- 50g of water
Frangipane :
- 100g butter
- 125g caster sugar
- 175g ground almonds
- 50g of plain flour
- 2 eggs beaten
How to Make :
- Make the shortcrust pastry first so it can rest in the fridge for a little while.
- Mix the flour, butter, egg yolk, and a small amount of water to make a dough.
- With Thermomix – 20 seconds on speed 4.
- Wrap in some clingfilm and put into the fridge until you are done with the rest of the preparation.
- Pre-heat oven to 160 degrees Celsius, fan-assisted.
- Ground the almonds (TM7 – 10 seconds on 10) and transfer to a separate bowl.
- Put the sugar and butter into the Thermomix and mix for 20 seconds on speed 4.
- Add the two eggs, the flour and the almonds.
- Mix with the Thermomix with the Butterfly for further. (20s on speed 4).
- Take the pastry out of the fridge and lay it in the tart tin.
- Lay the almond mixture.
- Lay the plums in a pretty circle pattern.
- Put into the oven for 45 minutes at 160 degrees Celsius, fan-assisted.
- Dust with icing sugar and serve with cream.
