Plum Frangipane Tart in a Spelt Crust
KitchenLab
KitchenLab
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Ingredients

  • Spelt Crust
  • adapted from David Lebovitz
  • 90 g (6.5 tablespoons) unsalted butter, cut into pieces
  • 1 tablespoon vegetable oil (I used sunflower)
  • 3 tablespoons water
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 75 g plain/AP flour (just over 1/2 cup)
  • 75 g wholegrain spelt flour (just over 1/2 cup)
  • adapted from Gordon Ramsay
  • 6-8 Victoria plums, stoned and sliced into quarters.
  • 120 g unsalted butter (8.5 tablespoons), softened to room temperature
  • 120 g ground almonds (4.25 oz)
  • 120 g caster sugar (just over .5 US cup)
  • 20 g plain flour (1/8 US cup)
  • 2 tablespoons amaretto liqueur (Di

Instructions

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