Plum Tart (tarte Aux Quetches)
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OBRIGADO
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Preheat oven to 180°C. Line base and side of a 25 cm loose-based flan tin with pastry. Set aside.
In a mixing bowl, combine the egg, caster sugar, almond meal, liqueur and crème fraiche. Pour mixture into the pastry case. Top with plums. Dust with extra caster sugar. Bake for 1 hour-1 hour 10 minutes or until pastry is cooked and centre is cooked through (cover with foil if colouring to quickly). Cool tart in tin for 10 minutes, before transferring to a wire rack to cool completely.
Dust with icing sugar just before serving.
INGREDIENTES
350 gsweet shortcrust pastry, approximately, rolled out to 3 mm thick
1 egg
110 g (½ cup) caster sugar, plus extra for dusting
60 g (½ cup) almond meal
1 tbsp plum liqueur
2 tbsp crème fraîche
800 g drained, canned pitted plums, approximately
icing sugar, for dusting
Adicionado por: Natália Martins
Consultada: 854 X
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