Dough
2/3 cup of room temperature butter
1/2 cup of powdered confectioner's sugar
1 tablespoon of grated lemon zest
2 eggs
1 1/2 cups of all-purpose flour
Filling
500g plums, cut into 4 pieces without pits
4 tablespoons of cake flour
4 tablespoons of cubed butter
4 tablespoons of brown sugar
1/3 cup of toasted and flaked almonds
Accessories
23cm diameter tart mold
Dough
2/3 cup of room temperature butter
1/2 cup of powdered confectioner's sugar
1 tablespoon of grated lemon zest
2 eggs
1 1/2 cups of all-purpose flour
Filling
500g plums, cut into 4 pieces without pits
4 tablespoons of cake flour
4 tablespoons of cubed butter
4 tablespoons of brown sugar
1/3 cup of toasted and flaked almonds
Accessories
23cm diameter tart mold
1
In a bowl, combine the butter, confectioner's sugar, and lemon zest; mix well
2
Add the eggs and mix until smooth
3
Gradually add the flour to obtain a dough
4
Shape into a ball, wrap in plastic film, and refrigerate for 1 hour
5
Preheat oven to 180°C
6
Roll out the dough on a floured surface to a 28cm diameter circle
7
Place the dough in the mold and cover completely
8
Press the dough onto the sides of the mold
9
Dust with cake flour, arrange the plum pieces with their pulp facing up, and top each with a small piece of butter
10
Bake for 30 minutes or until the crust is golden brown
Serve warm or at room temperature.
