The lemon is no longer added into the custard filling, but is mixed into the pastry dough instead. This leaves the custard to be enhanced with honey before the spice covered plum slices are laid ...

Line 6 individual deep tart molds with the pastry. Spread a little apricot jam in the bottom of each tart (1), then spread each tart with almond filling (2). Cut each plum into 6 or 8 sections.

European Plum Pie (Zwetschgenkuchen) Muerbeteig (cookie) Crust: 1 cup all-purpose flour 1 tablespoon sugar ¼ teaspoon salt ½ cup pareve margarine or butter, cut into small pieces 1 egg yolk 1 teaspoon ...

French Pastry Dough and Fillings 4 eggs, separated 3 cups flour 8 ounces cream cheese 3 sticks butter Sweet fillings 1 can (12 ounces) fruit pie filling 5 ounces of plum pofidla (such as Solo ...

Arrange the plums on the almond filling and refrigerate for at least 30 minutes, until chilled.Preheat the oven to 375°. Bake the tart for 1 hour, until the pastry is golden brown and cooked through.

Ingredients Pastry dough: 1 1/4 cups all-purpose flour 14 tablespoons cold unsalted butter, cut into bits 1/2 cup sugar 1/4 teaspoon salt 2 to 4 tablespoons ice water Filling: ...

This plum almond tart features sweet-tart plums and frangipane. With its tender short-crust, layers of sweet-tart plums and frangipane (the irresistible ground almond filling) this showstopper ...