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We hope you got benefit from reading it, now let’s go back to almond cheese tart with plums recipe. To make almond cheese tart with plums you need 16 ingredients and 16 steps. Here is how you achieve that.
The ingredients needed to make Almond Cheese Tart with Plums:
- Use ≪Crispy pastry≫
- Get 60 grams Unsalted butter
- Take 90 grams Plain flour
- You need 1/2 tsp Sugar
- Provide 1 pinch Salt
- Take 40 ml Cold water
- Take 1 Plain flour for dusting
- Provide ≪Cheese and almond cream≫
- Use 40 grams Unsalted butter
- Get 30 grams Cream cheese
- Prepare 50 grams Granulated sugar
- You need 1 Egg
- Use 80 grams Ground almond
- You need 1 tbsp Lemon juice
- Get ≪Topping≫
- Provide 4 to 5 Plum
Instructions to make Almond Cheese Tart with Plums:
- ≪Pastry≫ Dice the butter into 1 cm cubes and chill in the fridge. Chill other ingredients in the fridge.
- Put the butter, plain flour, sugar and salt in a bowl and chop finely, using the back of a fork or a scraper.
- After the butter is chopped into small pieces, work it together with your fingers until the mixture resembles fine panko.
- Add the cold water and mix together to make a dough. Wrap the dough in cling film and chill in the fridge for at least one hour. (At this point you can freeze the dough. Defrost in the fridge before using.)
- Coat the tart tin thinly with butter (not listed in the ingredients) and dust with flour (not listed in the ingredients). Chill the tin in the fridge.
- Roll out the dough thinly on a floured work surface. Use it to line the tart tin and prick the pastry base with a fork.
- Line it with parchment paper or aluminum foil and fill with baking beans. Bake blind in an oven preheated to 180°C for 25 minutes.
- Remove the parchment paper (or aluminum foil) and beans and bake for another 5 to 10 minutes in the 180°C oven until the pastry surface is dry. After baking, place the pastry and tin on a rack to cool.
- ≪Cheese cream≫ *Leave all the ingredients at room temperature. Put the butter and cream cheese in a bowl and mix until smooth.
- Add the granulated sugar and whisk with a hand whisk until fluffy. Stir in the egg.
- Add the ground almond and lemon juice and stir well.
- ≪Topping≫ Rinse the plums and cut into 6 to 8 wedges with the skins on. Remove the pits.
- Spoon the cream onto the pastry base and smooth over the surface. Arrange the plums and bake in an oven preheated to 170°C for about 40 minutes.
- *If the tart doesn't yet have a nice golden brown colour, raise the oven temperature to 180°C for the last 10 minutes. Conversely, if the tart is too browned cover with aluminium foil during baking.
- After baking, place the tart on a cooling rack to cool and remove the tart from the tart tin. It's done.
- It's nice if you serve warm but it tastes nicer after chilled. Dust with powdered sugar if you like.
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