Photo: Sorin Gheorghita
Preserved plum tart
11 ingredients
1 hr
Serves 8
openrecipes
This plum tart will make an impressive finish to a dinner party. The fruit is preserved in jars ahead of being used to top a frangipane-filled pastry case. (This recipe makes enough pastry for two tarts, so keep half in the fridge or freezer for another time.)
Estimated Nutrition (whole recipe, rough)
721
Calories
20g
Protein
19g
Fat
116g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g/7oz sugar
- 1kg/2lb 4oz plums
- 500g/1lb 2oz plain flour
- 100g/3½oz icing sugar
- 250g/9oz butter
- 1 free-range egg yolk
- splash ice cold water, if needed
- 100g/3½oz unsalted butter
- 100g/3½oz caster sugar
- 1 free-range egg
- 100g/3½oz ground almonds
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes