Frangipane Tart with Pepper and Plums
(0)
115 min
Under an hour
Sezamo
O tartă sofisticată și plină de arome, care îmbină dulceața prunelor zemoase cu o cremă frangipane bogată în migdale, totul fiind pus în valoare de o notă surprinzătoare de piper roșu. Un desert franțuzesc clasic, reinterpretat pentru a impresiona orice iubitor de dulciuri fine.
Ingredients
Preparation method
Preparing the Shortcrust Pastry
In a large bowl, mix 230 g of flour, 115 g of cold butter cut into cubes, 30 g of granulated sugar, and the egg yolk until you obtain a homogeneous dough. If the consistency is too crumbly, you can add a tablespoon of cold milk.
Form the dough into a ball, flatten it slightly, and wrap it in cling film. Let the dough rest in the refrigerator for at least 30 minutes.
Once chilled, roll out the dough on a floured surface to a thickness of approximately 3 mm. Carefully transfer it to a tart pan, gently pressing the edges. Remove any excess dough with a knife.
Chef's tip
From the leftover dough, you can cut out decorative shapes (stars or leaves) to decorate the tart before baking.
For added texture, you can sprinkle almond flakes over the plums before placing the tart in the oven.
Nutritional values
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