This almond plum tart is gorgeous simplicity. What more can I say?
Basic ingredients producing a fresh dessert that delivers flavour in sour little punches.
Here’s my instructions:
Preheat the oven to 350F. Line a springform pan (mine is 8 inches I think) with parchment paper. Combine flour, baking powder, salt and orange zest. Be generous with the zest if you enjoy citrus flavors. Then add butter, egg yolk and icing sugar. If mixing by hand, ensure it has the ‘small peas’ look to it (i.e. the butter is not in clumps larger than a pea) before you try to form it into a single dough ball. When it holds together, place the dough into the pan and press it out to evenly cover the base. Arrange the plums in rows around the tart circumference, switching colors with each row progressively inwards. Sprinkle on some brown sugar, if you would like the tart to be a little less tart, and then add a generous portion of almonds.
Bake in the oven for 40-50 minutes, until the crust looks golden. When cooled, sprinkle on icing sugar and then grab a slice before it disappears!