August has been a very special month. With birthdays, anniversaries lining up in the family(including the blog anniversary), nature bestowing with its best of the form, celebrating the holy month of shravan…many more. Well…there are many occasions of celebrations…This tart is for all celebrations..to adorn the tables, little flower like tartlets….they need no reason anyways.
Frangipani is, french word derived a from an Italian origin family, a filling prepared with almond meal. This also is one of the popular French filling choices. With this also remembering some of the Champs–Élysées moments.
Preparing and assembling this pretty tartlets is therupatic, not only visually appealing, but also pleasant to pallet.
Short bread crust
- 1 cup All-purpose flour
- 1/2 cup butter softened
- 1/2 cup powder sugar/confectioner’s sugar
- Very cold water – if required
- 1/3 cup butter softened
- 2/3 cup confectioner’s sugar
- 1/2 cup all-purpose flour
- 2 tbsp Yogurt
- 1/2 cup almond meal
- 3 Plums- de-seeded and finely sliced
- 1/2 vanilla bean scraped
Short bread crust – Cream the butter and sugar. Add the flour and mix well. If you find the dough too dry add some cold water and mix it again. Let the dough rest in the fridge for 30-45 minutes.
Grease 6 number of 3 inch tartlet pans, and keep it aside
Roll out the dough into 1/4 inch thick round disks and carefully put in the tart mold. Press with your hands to shape the tartlets.
At this point pre heat the oven at 180
Frangipane filling – Mix yogurt, sugar and butter and beat until flufffy. Add all purpose flour, almond flour scraped vanilla and stir well until combined.
Assembling – Put the frangipane mix, in the prepared tart molds. Level the frangipane mixture with a spoon. Arrange the plum slices on the frangipane.
Bake it for 35-40 minutes or until the sides of the tartlets turn golden brown.
Makes 6 tartlets.