End of the year approaching means a lot of sweet treats, festivity and family reunion. Today I made a tasty tart, this recipe is inspired by Stefan Gourmet’s blog that I follow. I appreciate the detailed of his work and the large varieties of his recipes.
Here, I opted for a prune purée (dried plum purée) instead of fig jam!
Merci beaucoup Stefan!
Serves: 5 tarts
Ingredients: (for the crust/pâte sablée)
- 300g of plain flour/all purpose flour
- 125g of soft butter
- 100g of icing sugar
- A pinch of salt
- 1 egg
- 25ml of water
- In a food processor, add the flour, the pinch of salt, the icing sugar, the soft butter and then one egg.
- Start to mix all the ingredients together until you assemble the dough.
- Slowly add the water and continue to mix, until it holds like a ball.
- The dough now is ready.
- Wrap the dough in a plastic wrap and keep it into the fridge for 30 minutes.
- After 30 minutes remove the dough from the fridge.
- Grease 5 individual removable bottom tart pans (13 centimeters and 3 centimeters deep).
- Dust with flour a clean surface.
- Cut the dough in 5 equals balls.
- With a rolling pin, flatten the first ball of dough the size of your tart pan.
- Add delicately the flattened dough into the tart pan.
- Poke the bottom of each crust.
- Proceed the same way for the rest of the dough and set aside.
- Preheat the oven to 180C degrees.
Ingredients: (for the prune purée, you can prepare a day before the purée)
- 500g of pitted prunes (dried plums)
- 50g of caster sugar
- 1 tea bag (red tea/black tea)
- Hot water
- In a large bowl add the pitted prunes/dried plums.
- Cover with hot water and add one tea bag for 15 minutes.
- After 15 minutes remove the water.
- In a food processor add the dried plums and 50g of caster sugar.
- Mix a few seconds just to obtain a thick texture (not perfect and smooth texture) and set aside.
Ingredients: (for the filling, frangipane)
- 100g of soft butter
- 80g of caster sugar
- 80g of almond powder
- 50g of plain flour/all purpose flour
- 2 eggs
- A few sliced almonds for the decoration
- In a medium bowl add the butter and the sugar.
- Start to mix until the texture becomes creamy.
- Add the first egg and continue to mix.
- Add the second egg and mix until all the ingredients are well combined together.
- Finally pour the almond powder and the flour.
- Mix very well until the mixture is consistent and set aside.
- Pour the prune purée into each tart (equally) and pour the frangipane on the top of each tart.
- Sprinkle with some almond slices.
- Bake for 45 minutes (more or less depending the oven) or when the crust is golden brown.
- Remove from the oven an allow to cool for 30 minutes.
- Brush with a little of warm honey on the top if you want.
The tart is really nice and the frangipane cream is delicious!