Problema cu tartele astea e ca se mananca instant. Cum le-ai scos din cuptor, asa au si disparut. La fel a fost si cu asta. Si ca sa nu mergeti la culcare fara sa stiti ce e ala frangipane, ei bine – e umplutura din tarta, pe baza de migdale. Big name, tasty little sucker :)
Ingrediente
- 1 portie pate brisee (170 g faina, 80 g unt, 1 praf de sare, 2 linguri apa rece/lapte framantate intr-o coca)
- 75 g migdale macinate
- 75 g unt moale
- 75 g zahar
- 1 ou batut usor
- 2 linguri faina
- 450 g prune
- 3 linguri dulceata
Metoda
- Dupa ce pregatim aluatul, il intindem intr-o tava rotunda de tarta si il coacem in gol (acoperit cu hartie de copt si fasole de copt) aproximativ 10-15 minute.
- Cu un procesor amestecam ingredientele pentru umplutura, iar apoi le turnam in carcasa de tarta. Deasupra asezam prunele injumatatite, pe care le ungem ulterior cu dulceata, cu ajutorul unei pensule de uns.
- Dam la cuptor inca 40-50 minute.
Notes
Instrumente necesare 1 tava de tarta cu dimensiunea de 28 cm Hartie de copt Boabe de fasole/copt Sucitor de lemn Procesor pentru aluatul fraged Cantar Pensula de uns
Love and plums!
***
Ingredients
250 g pate brisee (170 g flour, 80 g butter, 1 pinch salt, 2 tbs sugar, 2 tbs cold water)
For the filling:
75 g ground almonds
75 g softened butter
75 g sugar
1 egg lightly beaten
2 tbs flour
450 g plums
For the glaze: 3 tbs confiture
1.Prepare the pate brisee: in a processor or with your hands mix the flour, sugar, salt and butter until the mixture ressembles bread coarse meal. Add the water and start kneading until the pastry comes together.
2. After preparing the pate brisee, place it in a tart pan and bake blind for approx. 10-15 minutes.
3. Mix the ingredients for the filling in a food processor (or hand mixer), then pour them into the pate brisee shell. Cut the plums in half and place them cut side down on the tart. Glaze them with confiture.
4. Bake for 30-40 minutes at 200 C.
It is, I swear, one of the most popular recipes on this blog – and for good reason!
Enjoy,
Andie
Ingredients
250 g pate brisee (170 g flour, 80 g butter, 1 pinch salt, 2 tbs sugar, 2 tbs cold water)
For the filling:
75 g ground almonds
75 g softened butter
75 g sugar
1 egg lightly beaten
2 tbs flour
450 g plums
For the glaze: 3 tbs confiture
1.Prepare the pate brisee: in a processor or with your hands mix the flour, sugar, salt and butter until the mixture ressembles bread coarse meal. Add the water and start kneading until the pastry comes together.
2. After preparing the pate brisee, place it in a tart pan and bake blind for approx. 10-15 minutes.
3. Mix the ingredients for the filling in a food processor (or hand mixer), then pour them into the pate brisee shell. Cut the plums in half and place them cut side down on the tart. Glaze them with confiture.
4. Bake for 30-40 minutes at 200 C.
It is, I swear, one of the most popular recipes on this blog – and for good reason!
Enjoy,
Andie
Am incercat tarta si a fost delicioasa! Ai avut dreptate, marea problema este ca dispare imediat. Multumim frumos pentru reteta.
Cu drag, ma bucur tare ca v-a placut! :) La noi tarta asta e pe heavy rotation si o mancam cu portia, tinem socoteala la felii :) Distractie mare :)
[…] 1 aluat de tarta […]
[…] 1 bucata pate brisee […]
Arata super! tarta de prune si cea de visine sunt cele mai bune tarte din lume, pt mine :). As manca o tava intreaga :)). te pup
Timea, sa o incerci si pe asta cand o fi sezonul prunelor. Merge si cu piersici sau caise. Crede-ma, e o combinatie teribila, noi nu reusim sa pastram nimic din ea, se mananca imediat ce iese din cuptor! Sa faci un test si sa-mi spui ;)
[…] 1 aluat de tarta […]
[…] Cu iersici, de la Pansy, Cu prune, de la Andie […]
migdalele tb sa fie prajite?
[…] 1 bucata pate brisee […]
La cate grade se coace la cuptorul electric? Si pe ce funcție a cuptorului? Multumesc mult!!
Elena, la 180C, pe coacere sus si jos fara ventilatie.