Freeform Plum Tarts — Annabel Langbein
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Baking sheet
- Parchment paper
- Oven
Ingredients
- 3/4 recipe Sweet Sour Cream Pastry null
- 1 egg
- 1/4 cup ground almonds or hazelnuts
- 2 tbsp icing sugar
- 2 drops almond essence
- 12 plums halved, destoned, thinly sliced
- 2 tbsp runny honey
- Greek yoghurt or vanilla ice cream, to serve
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