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French Fridays: Plum and almond cream tart

NĂ©rac in the background of a Plum and almond cream tart on eatlivetravelwrite.comHello and happy French Friday!  I’m writing this from Dublin where we are spending a couple of days before we head home. It’s been a wonderful summer – much more relaxing (yes, even despite the 200km I walked on the Camino and keeping up my running training) than previous years, which was very welcome!

Last year my book had just come out when I was in France and in previous years, we were always doing *something* to do with the house which made our time in France a little less vacation-like than my Instagram might have led you to believe 😉 (but noone’s interested in our trips to the hardware and DIY stores LOL!).

This summer, I had the good fortune to be able to relax a lot more than usual and spent a lot of time reading, played pĂ©tanque every afternoon and spent a lot of time with our good friends and neighbours, Brian and Liz. We met Brian a few months after we bought the house (they do not live there full time either) when we showed up on his doorstep with a bottle of nice Canadian wine and a look in our eyes that must have said “take pity on us, we don’t have heating or any furniture or anything, really!” That first visit we were practically camping in the house as we worked through planning the rest of the renos after the roof had been replaced and we were thrilled to be invited back to Brian’s a few days later for the first of many happy apĂ©ro hours 🙂 The next summer, we met Liz and the four of us hit it off like we’d known each other for years. Having amazing neighbours is something we are truly appreciative of – both at home in Toronto and in NĂ©rac.

Fast forward five years to August 7th 2019. Five years since we’d signed for the house and close to 10 since Brian and Liz bought theirs. This called for a celebration (hey, any excuse, right?) so we planned a “progressive” dinner (apĂ©ros at ours, main course in their kitchen and dessert on their terrace) that we all contributed to. My contribution was inspired by the lovely plums at the market that morning and the knowledge that Brian and Liz loved another plum-based dessert I’d made for them a few weeks earlier.

This is a simple dessert of a sweet tart shell (you can totally use store-bought pastry for this) filled with almond cream and topped with plums (or, really, apricots or any lovely in-season stone fruit), baked until golden with some caramelization on top too… A tart fit for a celebration, that’s for sure! It went down a treat and, of course, with *that view* in the background, it was even better (those of you who follow my Stories on Instagram will know that I post that church picture at least once a day when I am in NĂ©rac!).

Yield: Serves 8-10

Plum and almond cream tart

Plum and almond cream tart

A simple tart to capture the flavours of summer!

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 recipe sweet shortcrust pastry, pressed into a 9-10-inch tart pan, refrigerated for a minimum of 30 minutes.
  • 10-12 purple plums, seed removed and cut into 8 pieces each

For the almond cream:

  • 1/2 cup (113g/ 1 stick) unsalted butter, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (100g) almond meal
  • 1/2 teaspoon sea salt

For assembly:

  • 1 tablespoon granulated sugar

For serving

  • Icing sugar to sprinkle

Instructions

    1. Preheat the oven to 375˚F (190˚C)
    2. Place the refrigerated tart shell on a baking tray lined with parchment paper.

    Make the almond cream:

    1. Using handheld electric beaters on high speed, beat the butter and sugar until smooth and creamy, about 3 minutes.
    2. Add the egg and vanilla and beat until well combined. Your mixture may look a little curdled, but that’s okay.
    3. Using a rubber spatula, gently fold in the almond meal and salt until you have a smooth mixture.

    Assemble the tart and bake

    1. Pour the almond cream into the tart shell, making sure to spread the mixture evenly over the base.
    2. Arrange the plum slices however you’d like. Make sure to leave a little room in between so that the almond cream has a chance to peek through when it bakes - it’s so pretty!
    3. Sprinkle the sugar evenly on top of the tart.
    4. Bake for 50-55minutes, or until the almond cream is puffed and golden and the plums have released some of their juices and are starting to caramelize on top.
    5. Place the tart on a wire cooling rack and allow to cool to room temperature.
    6. Serve plain, sprinkled with icing sugar or with a drizzle of heavy cream or a scoop of ice cream.

Notes

See recipe for the sweet shortcrust pastry here.

Worth turning on the oven for, I’d say!

Plum and almond cream tart on eatlivetravelwrite.comHappy (French) Friday

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2 Responses to French Fridays: Plum and almond cream tart

  1. Cakelaw August 17, 2019 at 17:49 #

    This tart looks amazing!! Lucky friends to share it.

  2. Cher August 18, 2019 at 12:53 #

    I just can’t believe it’s been five years already. Glad to hear that you’re finally able to enjoy the fruits of your labor.

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