Tart with plums and frangipani.

Tart with plums and frangipani.

Tart with plums and frangipani.

Tart with plums and frangipani. Simple baking recipes.

Preparation time: 30 minutes. Cooling time: 1:00. Preparation time: 45 minutes
The temperature of the oven: 180 degrees.


For the base:
Apricot jam - 6 tbsp
Ground almonds - 150 g
Fine crystalline sugar - 100 g
Lemon zest - 1 pc.
Eggs - 3 pcs.
Sunflower oil -75 ml.
Orange juice - 4 tbsp. l.
Small dark red plum (pitted) - 350 g
Powdered sugar for dusting.

Silicone molds with a diameter of 18 cm
Metal baking.

Cooking recipe. 

Crispy stuffed with almond cream tart with plums. Plums are cut into quarters, when the fruit is large, then into slices. Instead of draining can take any fruit: apricot halves, cherries or sweet cherries, pitted, slices of peaches or blackberries.

Preheat oven to 180 degrees. For the stuffing: smear the bottom half of jam dough bases, beat the eggs with the sugar, lemon zest, ground almonds, sunflower oil, orange juice to the monotonous state. Pour on the dough base.

Cut the plums into quarters and put the cream on the skin up, slightly push them into the cream.
Bake 45 minutes, until the filling is grabbed. Take the cake out of the oven and let it cool.

Carefully lay out the tart from the mold, cut out a circle of baking paper of this size, so that it covered only the stuffing and put it on her. Sprinkle dough with powdered sugar rim Tart. Carefully remove the paper, heat the remaining jam and apply with a brush on the toppings.

Serve the tart with whipped cream or vanilla ice cream.

Bon Appetit!

Tart with plums and frangipani.

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