Autumn Apple and Plum Almond Tart
Ingredients
For the Crust
- 140g flour
- 1/2 tsp salt
- 2 tbsp sugar
- 100g plant-based butter
- Splash of water
For the Almond Paste
- 150g ground almonds
- 30g sugar
- 4 tbsp soy cream
- 2 tsp cinnamon
- 1 tsp vanilla powder
- Pinch of salt
- 1 tbsp plant-based butter
For the Filling
- 1 apple
- 6 plums
For Topping
- Splash of plant-based cream
- 1 tbsp sugar
- Handful of almond slices
Preparation
Line a cake tin with parchment paper.
Combine flour, salt, and sugar. Add the plant-based butter and mix well.
Add a splash of water if needed to form a dough.
Press the dough into the lined cake tin and refrigerate.
Peel and slice the apple, then place in a bowl.
Remove the pits from the plums and cut them into 4-6 pieces each.
In a separate bowl, mix ground almonds, sugar, soy cream, cinnamon, vanilla powder, salt, and vegan butter to make the almond paste.
Arrange the apple and plum slices on top of the chilled crust in overlapping concentric circles.
Fold the edges of the dough over the fruit.
Brush the dough with plant-based cream.
Sprinkle 1 tbsp of sugar and almond slices over the top crust.
Chill the assembled tart in the fridge for 15 minutes.
Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
Bake the tart for 20-40 minutes or until golden. Allow it to cool down.
