Tarta almendrada de ciruela. Receta |
Author: Mary Soco - cocinamuyfacil.com
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
To the shortcrust pastry
- 200 grams of flour
- 1 pinch of salt
- 100 grams of butter
- 3 tablespoons ice water
- 1 egg
To fill
- 150 grams of butter
- 3 eggs
- 75 grams of almonds
- 75 grams of flour
- ½ teaspoon baking powder
- 1 teaspoon vanilla
- 400 grams of red plums
To the shortcrust pastry
- First we're going to prepare a shortcrust pastry. So, we will need very cold cubed butter. In a bowl, place the flour mixed with salt, add the cutter and rub quickly with your hands until you have a sandy texture. Then add the egg and water, mix and empty the dough on a floured surface. Form a circle, wrap with plastic wrap and refrigerate for 1 hour.
To fill
- Using a food processor or blender, grind the almonds until it looks like flour.
- In a bowl place the butter, sugar, eggs, ground almonds, all-purpose flour, baking powder and vanilla extract. Beat until get a smooth dough.
- Cut the plums into quarters and remove the seeds.
To prepare the cake
- Preheat oven to 180ºC.
- Using a rolling pin, extend the dough on a floured surface until it exceeds 5 centimeters by the size of our tart pan. Put it into the mold and cut the excess dough with a knife.
- Empty the almond-flour dough on the base of the tart trying to cover all the surface.
- then, Place the plums over it, pressing down slightly. We do not care about the arrangment, since the dough will rise and them will be hidden.
- Finally, add some chopped almonds for garnish.
- Bake for 30 - 40 minutes until a toothpick inserted in the center comes out clean.
Recipe by Cocina Muy Fácil at https://cocinamuyfacil.com/en/plum-almond-tart-recipe/
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