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Ashlea Beers
Tartes aux pruneaux - plum tarts
Balder pastry cakes with prunes, apricot jam and almond shavings.
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Ingredients
Directions
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Let the puff pastry thaw. Preheat the oven to 180 ° C.
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Roast the almonds in a dry frying pan in 2 min. Golden brown. Grease the baking tray. Place the slices of puff pastry on the baking sheet.
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Use a knife to cut notches in the edge or press with the fork's teeth. Sprinkle the sugar in the middle of the puff pastry.
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Cut the plums in four and remove the seeds. Place the pieces of fruit with the convex side up on the puff pastry.
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Bake in the middle of oven tarts in approx. 20 min. Until golden brown and done.
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Remove the tarts from the oven and brush the top of the tarts directly generously with the jam (they will shine).
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Sprinkle the almond shavings and let the cakes cool down to lukewarm or cold. Serve with the loosened, unsweetened crème fraîche.
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Nutrition
465Calories
Sodium7% DV160mg
Fat52% DV34g
Protein10% DV5g
Carbs12% DV36g
Fiber16% DV4g
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