Asian Plum Tart

Ingredients for Asian Plum Tart

Instructions for Asian Plum Tart

To prepare the Asian Plum Tart recipe, please follow these instructions:

Term the flour in a bowl and crumble the butter into the flour. Beat the egg yolks lightly with a fork and add to the melblandingen together with the vanilla sugar. Gather the dough and place the cool at least 30 minutes.

Roll the dough out on a floured board into a circle that is about 5 cm. higher than the form (24 cm.). Roll out dough about cake roll, then it is easier to lift.

Squeeze dough towards the bottom of the mould and sides with a small lump of excess dough so that there will be no finger marks.

Remove the excess dough by rolling the cake roll across the mold while the pressed slightly downwards.

Set the dejklædte pie dish in refrigerator 30 minutes, then pull the dough less together during baking.

Forbag tart bottom 15 minutes at 170 degrees c. alm. oven.

Halve and udsten yolks and fry them briefly in butter. Add the plum brandy or liqueur and flamber. When the flames are gone, met plums and the juice in the pie bottom.

Whisk eggs and sugar together. Stir in milk and cream and pour over yolks.

Behind the tart 25-30 minutes at 170 degrees C alm. oven.

Sprinkle 50 g. almond flakes over and bake the tart for additional 5 minutes.