The sourdough starter used to make this pastry adds a depth of flavour not found in regular shortcrust. It's a lovely contrast with the seasonal plums and frangipane
Preheat the oven to 200C
To make the pastry, mix the starter, spelt flour, water, maple syrup, olive oil and salt together in a food processor to form a rough mass of dough.
Roll it out between two sheets of baking paper and line an oiled 26 cm flan dish.
Use a sharp fork to press holes in the bottom and sides of the pastry.
Place in the refrigerator for 30 minutes
Cover the pastry with foil and dried beans to weight it down and place in the oven to blind bake for 10 minutes
Use a hand mixer to mix the almond meal, butter, maple syrup, egg yolks, almond extract, lime juice and zest together.
Spread the frangipane mixture across the pastry shell,
Slice the plums thinly and arrange them over the top of the tart
Sprinkle almonds over the top
reduce the temperature to 180 and place in the oven to cook for 30 minutes.
Makes 10 servings
|Prep Time:||30 mins|
|Cooking Time:||40 mins|
|Ready in:||70 mins|
|Nutritional Information - Per Serve|
|Saturated Fat||7 g|
|Total Carbohydrate||26 g|
|Total Protein||10 g|
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