Baking dish 22 cm:
Ingredients:
Crust:
150g flour
50g ground walnuts (in a coffee grinder)
20g brown sugar
100g butter (cold)
1 egg
4g salt
Frangipane:
100g ground walnuts
50g brown sugar
70g butter, room temperature
1 egg
vanilla pod
15g flour
500g bone-free plums (strong), cut into slices
2 tbsp white sugar
2-3 tbsp honey for glazing (optional)
Method:
1. Cut the butter into pieces, process the flour and butter in a food processor until the mixture resembles fine breadcrumbs. add walnut flour, sugar, and salt, and process again. Put the mixture in a separate bowl, add an egg. Mix it thoroughly. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Do not knead it too much. Flatten the ball into 1-inch thick discs using your hands. then wrap the dough in plastic wrap and refrigerate for 60 minutes.
2. When ready to use, roll out on a lightly floured surface until 3mm. If the dough is too cold, let it get warmer a bit and then roll it. Using a roller pin put the dough into a baking dish, using fingers fit the dough in the baking dish and trim extra edges with a rolling pin or a knife. Put it in the freezer for 30 minutes ( you can easily prepare this dough in advance and keep if the freezer, you won’t need to defrost it before baking)
3. Put a heat-resistant plastic wrap (I use a baking sleeve) and fill with rice or beans.
Bake in the oven ( without convection) at 170С 10 minutes with rice or beans and 5 minutes without it. Chill it a little (minutes 10 will be enough)
4. For frangipane: mix butter, sugar and egg with a blender, add vanilla, add walnuts and flour. Mix thoroughly.
6. Spread frangipane evenly on a baked crust. Spread the plum slices, pressing them into the frangipane a little. Sprinkle sugar over the top.
7. Bake at 180 C for about 30-40 minutes. If you want to glaze the plums, spread warm honey with a brush, while the tart is still hot.
Let the tart cool for at least 1 hour before serving. Store in the refrigerator.