Every day in editorial board something special happens. Yesterday, for example, ours Joelle Néderlants has given us a special recipe, simple (for ingredients and preparation), but with his sweet and delicate taste it is a real treat to enjoy on summer days, when we need real and genuine things. A soft fragrant cream of frangipane fills one crunchy pastry, while the prunes they give us the right bit of juiciness. Final touch, the magic of the icing sugar.
The recipe for tarts with plums and frangipani
Ingredients for 4 single portion tartlets
Line the molds for the tartlets with the shortcrust pastry and cook in white for 10/15 minutes at 180 ° degrees.
Pour the frangipani, which you have prepared by mixing together the egg, almond flour, sugar and butter, and bake for another 15 minutes.
Add the prunes cut in half and remove the stone and bake for another 6/7 minutes.
Before serving, sprinkle with icing sugar.
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