Used by permission of Houghton Mifflin Harcourt. Serve warm or just at room temperature.Ĭopyright © 2011 by Jacques Pépin. Remove the sides of the pan and cut the cake into 6 to 8 wedges, so that each serving contains at least half a plum. Add the bitter almond extract and almond flour and mix until homogeneous. In a large mixing bowl, beat the egg with sugar and salt with a balloon whisk for 1 to 2 minutes (photo 1). Mix the plum jam and brandy together in a small bowl and brush the top of the lukewarm cake with the mixture. In a small saucepan, melt butter over low heat and let cool to room temperature. Place the cake on a cookie sheet and bake for 50 to 60 minutes, or until puffy and nicely browned on top. Arrange the plums on top of the cake, spacing them evenly, and push them down into the batter until the bottom half of each is immersed. Serve with a good ice cream or cream as above. Serve at room temperature, or chill in the refrigerator before serving. Allow the tart to cool in the pan on a wire rack for 15 minutes. While they are still wet, roll them in the sugar. Pour the warm almond filling into the prepared pastry and bake it for 30 to 35 minutes until it turns golden brown and the filling is set. (If the plums are not fully ripened and feel hard, prick them all over with the point of a sharp knife to soften them.) Rinse the whole plums well under cold water. Pour the batter into the prepared pan.įOR THE TOPPING: Using the point of a sharp knife, remove the pit from the stem end of each plum. Add the milk and process for a few seconds, until the mixture is smooth. Add the vanilla, the remaining butter, the oil, and eggs and process for a few seconds, just until incorporated. Recipe Comments If you want a visual showstopper that is easier to make than you think, then this plum and almond tart is what you need in your life The natural beauty of those sliced plums, hands down, turns this tart into a work of art. Butter a 9-inch springform pan with 1/2 teaspoon of the butter.įOR THE CAKE: Process the flour, almonds, sugar, and baking powder in a food processor until the mixture is a coarse powder. Preheat the oven to 350 degrees, with a rack in the center. (It is best not to freeze the cake with the fruit, since it becomes mushy when defrosted.) For best results, wrap the cake carefully in plastic wrap and aluminum foil before freezing it, and defrost it in the refrigerator while still wrapped.Ĥ tablespoons (1/2 stick) unsalted butter, softenedĤ–6 ripe plums, preferably Black Friar or Santa Rosa (1 1/4 pounds) Made without the plum topping, the cake freezes well. You can bake the cake in a springform pan or in a loaf pan, like a pound cake. It takes just a few seconds to mix the flour, sugar, and almonds for this fast food-processor cake, and then you blend in the remaining ingredients.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |