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Ingredientes

Cost per recipe $5.76 view details
  • 10 x Inch shortcrust pastry tart base made with 175g buttery
  •     Shortcrust
  • 3 Tbsp. Plum or possibly apricot jam
  • 110 gm Unsalted butter at room temperature
  • 110 gm Caster sugar
  • 2 x Large eggs, beaten
  • 135 gm Grnd almonds
  • 1 Tbsp. Self raising flour
  • 1 tsp Baking pwdr
  • 225 gm Dessert plums
  • 1 Tbsp. Flaked almonds
  •     Icing sugar to dredge

Direcciones

  1. Bake the tart case blind. Hot the jam with 2 Tbsp. of water and sieve out any solid pcs of fruit. Spread onto the base of the tart case.
  2. Beat the butter and sugar together till light and fluffy. Add in the beaten Large eggs a little at a time. Sieve together the grnd almonds, flour and baking pwdr and then fold gently into the creamed mix. Spread on top of the jam in the pastry case.
  3. Cut the plums in half and stone them. Put them on top of the almond mix, cut side down, pressing them in slightly. Scatter the flaked almonds over the top of the almond filling. Bake till well risen , golden and hard to the touch - usually about 45-55 min - it really depends on how juicy the fruit is.
  4. Cold slightly and dredge lightly with icing sugar before serving hot.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 316g
Calories 1335  
Calories from Fat 1110 83%
Total Fat 127.42g 159%
Saturated Fat 61.74g 247%
Trans Fat 0.01g  
Cholesterol 653mg 218%
Sodium 1540mg 64%
Potassium 626mg 18%
Total Carbs 30.57g 8%
Dietary Fiber 7.7g 26%
Sugars 8.49g 6%
Protein 27.06g 43%
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