3/2/2024 0 Comments Plum and frangipane tart![]() ![]() Once the tart shell is cool, fill it with frangipane, and then it’s time to add the plums. Place butter, zest, and sugar in an electric stand mixer bowl and beat with the paddle attachment for 5 mins.Īdd the eggs, beating between each addition.Īdd vanilla, salt, almond meal and flour, and mix until combined. Remove paper and weights and bake for another 8 to 10 mins until golden. Use a fork to prick the pastry base, then place a layer of baking paper in the base and pie weights or rice. Use a sharp knife to trim away excess pastry. Place defrosted pastry in a 24 cm tart tin or pie dish and push the pastry into the base and sides. We’ve used red plums around the outsides of this tart and Queen Garnet plums in the centre for dramatic colour.ġ pack caremé shortcrust pastry, defrostedĢ Queen Garnet or blood plums, thinly sliced, if using 40/45 minutes, or until golden.Plums are just about to finish in Victoria, so we wanted to get one more plum bake in before they’re gone for the year! Place the pastry in the tin, carefully cutting the excess dough with a knife, and spoon in the frangipane custard, making sure it’s evenly distributed. Arrange the quartered plums on top and scatter almonds over the surface.Ĭook in a preheated oven at 180 degrees for approx. Roll the pastry on a lightly floured surface until approx. 3 mm thick. Add the two types of flour, amaretto and a splash of orange blossom water. Beat the butter and sugar together until creamy, add one egg, mix until well incorporated, then add in the other. In the meantime prepare the frangipane custard. Flatten the dough slightly, cover it with a bowl and allow it to rest in the fridge for at least 30 minutes. Quickly mix with your hands until the dough comes together. ![]() Place the two flours and sugar in a bowl, make a well in the middle and add the eggs, followed by cold butter. Start by assembling the ingredients for the tart shell. We visited her for a quick, icy cherry lemonade and a bite of “kourabiedes,” a typical almond cookie made with almonds from her trees followed by a tour of her beautiful garden.ġ tablespoon amaretto liquor or a few drops of bitter almond essence September is the time for almonds and plums, and I am fortunate enough to have Anna living next door with a beautiful plum tree dotted with many fruits. I love to start with warm slices of sourdough bread (perks of quarantine so much exercise with my sourdough Joe!), always followed by granola, Greek yoghurt, a selection of jams, eggs from our hens, savoury tarts, and something sweet like a cake, or crostata. Here in Andros, I like to spoil my guests with homemade breakfast every day. No matter how badly behaved I had been the day before, she would always look at me with the sweetest smile, and say: “buongiorno amore”, and it was already a good day for me. I still remember vividly waking up every morning walking down the stairs from my bedroom to the kitchen and seeing my mother through the glass door, sitting at the table, enjoying her coffee while reading a magazine or a newspaper. To me, breakfast is simply the best moment of the day. ![]() I love playing and improvising with what I have in the fridge or simply what comes fresh from our vegetable garden or trees. Running a B&B definitely boosts my creativity in the kitchen each morning. People often ask me whether I enjoy cooking lunches or dinners more, but the truth is, breakfast is my absolute favourite meal.
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