Plum Tart with Almond Filling
Inspired from: Mlsnakocka.blog
Ingredients:
For the crust:
- 200g spelt flour
- 140g plain flour
- 130g softened butter
- pinch of salt
- 75g unrefined sugar
- 2 eggs
For the almond filling:
- 12 plums, cut into slices
- 150g almond flour (or finely ground almonds)
- 90g softened butter
- 80g unrefined sugar
- 3 eggs
All the crust ingredients mix together well in the bowl until it is not sticky and smooth.
Preheat the oven to 180C/350F.
Grease the spring form pan with butter and place the parchment paper on the bottom. Roll the crust out, then place into the the bottom and form the edges with your fingers. Or you can place the crust into the pan and then press it into to edges with your fingers straight from the beginning.
In another bowl whip sugar and butter, then add and eggs gradually and at the end add almond flour.
Pour the almond filling over the crust and shingle cut plums in concentric circles.
Bake for 30 minutes.
Ingredients:
For the crust:
- 200g spelt flour
- 140g plain flour
- 130g softened butter
- pinch of salt
- 75g unrefined sugar
- 2 eggs
For the almond filling:
- 12 plums, cut into slices
- 150g almond flour (or finely ground almonds)
- 90g softened butter
- 80g unrefined sugar
- 3 eggs
All the crust ingredients mix together well in the bowl until it is not sticky and smooth.
Preheat the oven to 180C/350F.
Grease the spring form pan with butter and place the parchment paper on the bottom. Roll the crust out, then place into the the bottom and form the edges with your fingers. Or you can place the crust into the pan and then press it into to edges with your fingers straight from the beginning.
In another bowl whip sugar and butter, then add and eggs gradually and at the end add almond flour.
Pour the almond filling over the crust and shingle cut plums in concentric circles.
Bake for 30 minutes.
