Plum and frangipane tartlets, cuddle in summer – Italian Cuisine

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

250 g of short pastry
200 g of frangipane cream (1 egg, 50 g of almond flour, 50 g of sugar, 50 g of softened butter)
icing sugar


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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