Grape & plum tart
Raisin and plum tart or fig tart? Seasonal fruits, between the two my heart swayed…so I did both!
The shortcrust pastry is made withAglandau olive oil which plays the game very well in baking and gives a crispy and light dough.
You will find theAglandau olive oil in our Book.
For the filling of the raisin & plum pie, I was inspired by …'s recipe from his book 'Easy Pies' which I highly recommend!
Ingredients for the shortcrust pastry with olive oil
250 g flour
40g Oliv&sens Aglandau olive oil
1 egg
1 pinch of salt
30 g sugar
10 g vanilla sugar
Ingredients for the filling (raisins & plums)
300 g of plums
300 g grapes
1 / 2 teaspoon cinnamon
1/2 teaspoon ground ginger
40 g brown sugar
2 tablespoons cornstarch
the juice of half a lemon
40 g ground almonds
Ingredients for the filling (figs)
50 g powdered almonds
50 g brown sugar
500 g figs
Preparation of shortcrust pastry
In the bowl of the mixer, put the flour, theolive oil Oliv&sens Aglandau, egg, salt and sugars. Knead. Gradually add a little water (about 2 to 3 tablespoons), until you have a ball. You can also do the same in a bowl with your hands.
Film and reserve in the fridge for a good hour.
Flour the work surface and roll out the dough.
Preheat the oven to 180 ° C.
Preparation of the raisin & plum tart
Cut the plums and raisins in half and mix them in a bowl with the sugar, lemon, spices and cornstarch. Leave to macerate for ten minutes.
Sprinkle the bottom of the pie with the ground almonds and garnish the pie with fruit.
Preparation of the fig tart
Mix the ground almonds with the sugar and sprinkle 2/3 over the bottom of the pie.
Hull the figs, cut them into quarters and arrange them tightly against each other on the bottom of the tart.
Sprinkle with the rest of the almond powder and sugar mixture.
Bake for approximately 30 minutes.
Just before serving, a drizzle ofolive oil Oliv&sens Aglandau for an even tastier pie!
Enjoy at room temperature
Myriam & David
If you liked this recipe, also come and discover our other sweet recipes such as Aglandau olive oil cake and matcha tea or Aglandau orange and olive oil cake.
