Franconian Plum And Almond Tart

This Franconian Plum and Almond Tart is a delightful dessert that perfectly captures the flavors of the Franconian region in Germany. The combination of sweet plums and crunchy almonds creates a delicious treat that is perfect for any occasion.

Franconian Plum And Almond Tart

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1/4 teaspoon salt
  • 1/4 cup cold water
  • 1/2 cup almond meal
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 6-8 plums, pitted and sliced
  • 2 tablespoons sliced almonds

Instructions

  1. In a large bowl, combine the flour, 1/2 cup sugar, cold butter, and salt. Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
  2. Add the cold water and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
  3. Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface and transfer it to a tart pan. Trim any excess dough from the edges.
  4. In a small bowl, mix together the almond meal, 1/4 cup sugar, and melted butter. Spread this mixture evenly over the tart crust.
  5. Arrange the plum slices on top of the almond mixture. Sprinkle the sliced almonds over the plums.
  6. Bake the tart for 35-40 minutes, or until the crust is golden and the plums are tender.
  7. Allow the tart to cool before serving. Enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
4g
Fat
12g

Supplies

Tart pan Pastry cutter Rolling pin Mixing bowls

Tools

Oven Baking sheet

Serving suggestions

Serve the Franconian Plum and Almond Tart with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Tips & tricks

For a beautiful presentation, arrange the plum slices in a circular pattern on top of the tart before baking.

Cost

$10