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Plum Tart
Homemade plum tart with a semi‑quick puff pastry, a silky almond cream, and fresh plums lightly glazed for a rustic, indulgent autumn dessert.
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Critical Success Points
- • Keep the butter very cold during laminating
- • Observe the refrigeration resting times
- • Blind bake the tart shell to prevent puffing
- • Do not over‑mix the almond cream after adding the eggs
- • Final bake until a nice colour without burning
Safety Warnings
- • Handle the hot oven; wear kitchen gloves when removing the tin
- • Use a sharp knife to cut the plums
- • Be careful of hot water splashes when mixing the dough base
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