Fruit tart
Ingredients:
200 g flour
100 g ground almonds
150 g soft butter
½ cup powdered sugar
1 egg
1 dose of vanilla
300 ml of milk
100 ml cream
3-4 tablespoons flour
5 tablespoons sugar
2 tablespoons rum
2 egg yolks
1 egg
1 dose of vanilla
1 apple, 1 pear, 4 plums, 1 banana, 1 nectarine
2 tablespoons sugar
20 g butter
Preparation:
Beat butter and sugar until smooth. Add the vanilla and egg. When the mixture absorbs the egg, put the almond powder and flour. Knead until you get a soft dough. Reserve a small amount for decoration. Roll out the remaining dough into a sheet of 3-4 mm and line a pie ceramic dish (of 24 cm). Previously buttered and floured. Refrigerate.
In a bowl, whisk the milk, cream, eggs, sugar, flour and flavorings. Bring this mixture to a boil, stirring constantly until it turns into a thick cream. Cool.
Wash, peel and cut the fruit into uniform chunks. Stew them about 10 minutes in the butter and sugar (add the banana at the end). Cool.
Remove the dough from the refrigerator. Pour the cream into the pastry case filling it up to two-thirds. Then spread a thick layer of fruit over, trying not to mix both layers. Roll out the remaining dough and cut out flowers or other shapes. Arrange symmetrically on the fruit.
Cook the fruit tart at 180°C until golden brown, which takes about 45-50 minutes.
