Plum mirliton

Description

Long wanted to try to cook this delicious tart! Delicate shortbread dough is amazing and creamy almond filling... in a word, sovershenstvo taste.

Ingredients

Flour

230 g
Butter

120 g
Milk

50 ml
Sugar

1 tsp
Yolk egg

1 piece
Salt

0.333 tsp
Drain

300 g
Sauce

3 Tbsp
Chicken egg

2 piece
Butter

50 g
Sugar

100 g
Flour almond

60 g
Cream

200 ml

Cooking

Let's start with the test. The dough can be normal, sand. In a food processor mix softened butter, sugar and egg yolk.

Add the remaining ingredients and knead elastic dough.

Gather it into a ball, wrap in clingfilm and put in the refrigerator for at least an hour.

Meanwhile, prepare our form - a- coat them with butter and throw flour. Great shape I have silicone, so grease it didn't have to.

And the filling: plums wash, absolem, cut in half and remove the seeds.

Roll out the dough and transfer it into shape. If the dough breaks - do not worry - of the remaining pieces very easy to make "patch"))) Put the workpiece in the refrigerator until oven is heated to 180 degrees.

Cover the dough with pergammon, pour beans (rice etc.) and bake for 10-15 minutes. Then remove the weight and parchment and bake for another 5-7 minutes. Let the base cool down. Grease it with sauce.

Spread plums on top skin down.

It remains to prepare the cream Mirliton. Butter, tormented over medium heat until then, until it will emit a pleasant nutty smell.

Whisk the eggs and sugar into foam.

One by one add the remaining ingredients: almond flour, cream, nutty butter, while the cream just stir to mass was homogeneous.

Cream pour over the plums, put in a preheated 180 degree oven for 15-20 minutes

I have some cream I decided to just serve it in dessert bowls. Tins greased with butter, sprinkled with sugar, put the plums and poured the remnants of the cream.

Put to bake with more tart and tartlets. Allow to cool and serve with plum sauce.

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