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

Procedure

Dough

1. Work the plain flour, cold butter, sugar, and egg yolk into a smooth dough. If the dough is of poor consistency, you can add a drop of cold milk.

2. Shape the dough into a disk 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 carefully roll it out (about 3 mm thick), gently transfer it into a tart pan and press the edges lightly. Cut off the excess dough with a knife.

4. Place the dough-lined pan 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 the eggs one at a time and whisk them into the butter.

2. You will get a slightly runny mixture, into which you sift the plain flour together with almond flour and gingerbread spice.

3. Finally, freshly grind Kampot red pepper into the mixture.

Assembly + baking

1. Spread the frangipane over the chilled dough in the pan.

2. Slice the plums and arrange them on top of the almond mixture. Sprinkle the prepared tart with a little powdered sugar.

3. You can cut shapes from the remaining dough to decorate the tart or sprinkle the tart with almond flakes.

4. Place the 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

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