With a great pleasure I came to share a recipe for this classic French tart with almond cream. It’s quite easy to make, it’s filled with fruit that burst with flavor after baking, and should I say that it’s a pure pleasure to eat. You may use almost any kind of fruit here. I went with plums and apples.
The tart base is a basic sortcrust pastry. It’s really easy to make provided you follow some requirements, failing which you may end up having a hard-as-rock shell instead of a melt-in-mouth tart shell)) The almond cream is very light and completes the tartness of sour plums and apples very well.
The recipe makes a 20 cm/ 8″ tart.
Pâte Brisée base:
All the ingredients must be well chilled. The colder you can keep your dough and the faster you work it, the lighter the tart shell will be. The easiest and fastest way to mix the ingredients is to use a food processor. Although it also can be done by hand: just use 2 forks or 2 knives and be sure to work as fast as you can. Don’t let the butter soften too much!
- 150 g all-purpose flour
- pinch salt
- 110 g unsalted butter, well chilled and cubed
- 30 g ice water
In a food processor, pulse together the flour, salt and butter until crumbly. Add in the ice water on high speed and let the dough form a ball. It may look inconsistent, with some streaks of butter, - it’s ok. Quickly transfer the dough onto a sheet of cling film or place it in a plastic bag, form a rough disk, seal it and send to the fridge for at least 1 hour. I speed up the process and send my dough to the freezer for ~20 min. The dough is ready when it’s hardened but still flexible and not frozen.
Dust the work surface and rolling pin with some flour. Roll out the chilled dough into a large circle 2-3 mm thick. Make sure the circle is 5-7 cm larger than the tart pan. Using the rolling pin, transfer the dough into the tart pan. Lifting the sides of the dough, fit the dough in the corners of the pan. Roll the pin over the pan, trimming off the extra dough. Poke the dough all over with a fork, send the pan with the dough to the fridge while you heat up the oven. Heat the oven to 180ºC/ 350ºF.
Line the base with parchment paper, fill with some weight (ceramic balls, beans or grains), bake in the preheated oven for 13-15 min, remove the parchment paper with the contains and bake for further couple of min. Remove the pan from the oven, let cool completely.
- 73 g almond meal
- 7 g all-purpose flour
- 73 g unsalted butter, room tº
- 73 g icing sugar, sifted
- 44 g eggs (1 small), lightly beaten
Mix both the flours. Beat the butter until light and fluffy. Add in the icing sugar and beat again for another 2-3 min. Whisking on low or by hand using a spatula, add the flour mixture in 2 additions. Mix in the egg. Cover the surface of the cream with cling film and refrigerate for 1 hr.
- 200 g plums (2 big)
- 200 g apples (2 small)
- zest and juice of 1 lemon
Cut the plums in half lengthwise, remove the stones. Thinly slice.
Skin the apples, Cut them in half lengthwise, thinly slice and remove the cores and stems where needed.
Toss the sliced fruit with the lemon juice and zest.
Fill the chilled tart shell with almond cream half the height of the sides of the shell.
To make the plum “buds”, arrange 6-8 slices in line in the way the next slice overlaps the previous one. Starting with the last one, roll them in. Place it on the almond cream right next to the sides of the tart. Repeat with the remaining plum slices. You will end up having 10 “buds”. Make one more “bud” from the balance plum slices and place it in the centre of the tart.
Place 2-3 rows of the apple slices (overlapping them) behind the plum “buds”. Fill up the empty room in the centre of the tart the same way.
Bake the tart in the preheated to 180ºC/ 350ºF ~30 min. or until the almond cream is done and set.
- 1 T apricot jam
- 10 g shelled unsalted pistachios, pounded in a mortar
Warm up the jam to syrup consistency.
Take out the tart from the oven. Using a pastry brush, brush the hot jam over the “buds”. Sprinkle with pound pistachios. Let cool.