Plum tart
Ingredients
For
4
personnes
For the olive oil dough:
- 170g of flour
- 30g of ground almonds
- 45g of sugar
- 75ml (5 tablespoons) of boiling water
- 75ml (5 tablespoons) of mild-flavoured olive oil
For the filling:
- 6 plums
- 5 tablespoons of ground almonds
- 4 tablespoons of honey
- 1 tablespoon of mild-flavoured olive oil
Tip
Annelyse’s tip: depending on the season, I vary my plum tart and replace the plums with peaches, apricots or figs.
Instructions
- Prepare the pastry: mix together the flour, sugar and ground almonds. Pour the boiling water and olive oil into the centre and mix well. Leave to cool slightly, then use your fingers to line the moulds with the pastry. Chill in the fridge for at least 30 minutes.
- Sprinkle 4 tablespoons of ground almonds over the base of the tartlets, then arrange the plum halves on top, cut-side up.
- Mix 1 tablespoon of ground almonds, the honey and the olive oil, and spread the mixture over the plums.
- Bake for 20–25 minutes at 210°C, reducing the temperature to 180°C for the last 5 minutes.
Tip
Annelyse’s tip: depending on the season, I vary my plum tart and replace the plums with peaches, apricots or figs.
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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