Plum and Almond Tart from The Complete Guide to Traditional Jewish Cooking by Marlena Spieler
This German Jewish tart is enjoyed for Rosh Hashanah, when sweet things are eaten for a sweet New Year. In Southern Germany the plums were ripening during the t
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Cooking tools:
- Sifter
- Mixing bowl
- Spoon
- Plastic wrap
- Refrigerator
Ingredients
- 175 g/6 oz/1½ cups plain (all-purpose) flour
- 50 g/2 oz/¼ cup caster (superfine) sugar, plus 30ml/2 tbsp for sprinkling
- 50 g/2 oz/4 tbsp butter, softened
- 60 ml/4 tbsp sour cream
- 115 g/4 oz/8 tbsp butter, chilled
- 2 eggs, beaten
- 115 g/4 oz/1 cup ground almonds
- about 6 plums, quartered and stoned (pitted)
- 115 g/4 oz/scant ½ cup plum jam
- 60 ml/4 tbsp flaked (sliced) almonds
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