Ingredients
Scale
For the dough
- 1 1/2 cups (200g) all-purpose flour
- 1/3 cup (70g) sugar
- pinch of salt
- 1/2 cup (120g) butter
- 1 egg
For the filling
- 30–35 oz. (900-1000g) mirabelle plums (small yellow plums)
- 1/4 cup (60g) butter, melted
- 1/2 cup (100g) sugar
- pinch of salt
- 1/2 cup (90g) ground almonds
- 2 eggs
- 2 tbsp. Amaretto (Almond liquor)
- 1/4 cup (30g) sliced almonds
- 1/3 cup (80g) heavy cream
For the decoration
- 2 tbsp. sliced almonds
- confectioner’s sugar for dusting
Instructions
- For the dough sift the flour in a large bowl. Add the sugar, salt, the cold butter in small pieces and the egg. Start mixing with a mixer/food processer and finish kneading the dough with your hands to get a soft, smooth dough. Cover in plastic wrap and place in the fridge for at least 30 minutes.
- Rinse and stone the plums. Make sure not to half them. The plums should keep their shape.
- In a bowl mix together the melted butter with the sugar and salt. Add the ground almond, eggs, amaretto and heavy cream and mix well. Fold in the sliced almonds.
- Preheat the oven to 350˚F (175°C). Grease a 10 inch (26cm) tart mold with removable bottom. Roll out the dough and line the tart mold with the pastry. Pour the almond batter onto the dough and evenly add the mirabelle plums on top. Sprinkle with sliced almonds. Bake for 35-45 minutes – the mirabelle plums should not get too dark. Let cool down on a cooling rack and dust with confectioner’s sugar before serving.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 16