Pepper frangipane and plum tart
Ingredients – dough
- 230 g plain flour
- 115 g cold butter
- 30 g sugar
- 1 egg yolk
- a little cold milk
Ingredients – frangipane
- 100 g softened butter
- 125 g sugar
- 2 eggs
- 1 packet vanilla sugar
- 50 g plain flour
- 170 g almond flour
- Kampot red pepper (10 turns of the grinder – don’t be afraid of the pepper, it nicely enhances the flavor of the tart, feel free to add more)
- a pinch of gingerbread spice
- 3–4 plums
- excess dough for the top of the tart + egg for brushing
- powdered sugar
Instructions
Dough
1. Work the plain flour, cold butter, sugar, and egg yolk into a smooth dough. If the dough is too dry, add a drop of cold milk.
2. Shape the dough into a disc and let it rest in the fridge for at least half an hour.
3. After half an hour, take the dough out of the fridge and gently roll it out (about 3 mm thick), carefully transfer it into a tart pan and gently press the edges. Cut off the excess dough with a knife.
4. Put the tart pan with the dough back into the fridge for half an hour while you prepare the filling.
Frangipane
1. Beat the softened butter with sugar and vanilla sugar in a bowl, then add eggs one at a time and beat them into the butter.
2. This will create a slightly runny mixture, into which sift the plain flour together with the almond flour and gingerbread spice.
3. Finally, grind in the Kampot red pepper into the finished mixture.
Assembly + baking
1. Spread the frangipane on the chilled dough in the tart pan.
2. Slice the plums and place them on top of the almond mixture. Sprinkle the prepared tart with a little powdered sugar.
3. You can cut any shapes from the leftover dough to decorate the tart or sprinkle the tart with almond flakes.
4. Place the tart pan in a preheated oven at 180 °C and bake for about 50–55 minutes.
5. Let the baked tart cool down and dust it with powdered sugar.
Enjoy your meal!
Author: Honza_peče
