Berries ephemeral, if tasty and sweet plums, I love them, and tarts, I devour them;)!
For the almond pastry (I did do that 4 tarts, and the rest of the dough is passed to chew biscuits;)):
* 1 egg
* 150 g soft butter
* 200 g flour
* 110 g icing sugar
* 75 g ground almonds
* 1 pinch of salt
For the filling:
I prepare the pastry.
I work in a large bowl the butter.
I add the sugar and I bleach mixture, whisking quickly.
I add the egg mixture well I, then the flour, salt and almond powder, I mix quickly without overworking the dough is very fragile (like sticky;)).
I forms a ball that I pack in plastic wrap and I flattened slightly.
I put in the fridge at least an hour (I like to prepare my dough the day before, they are easier to work with).
I butter tarts and my circles I lower my dough. I dark circles using this technique.
I place the tarts on a baking sheet, and I pick. I put in the refrigerator at least 30 minutes.
I wash and cut plums in half, removing the core cavity.
I preheat the oven to 180 °.
I have on my plum tarts and I start to cook for 15 min. I covered with foil and let cook for another 5 min.
I wait 10 minutes before décercler and I put in the fridge once cooled.
This is just fabulous 🙂 Very good Sunday!