Questches Tart with Almond Cream
September is the season of Quetsches! So how can you not resist preparing a good Quetsches Tart with Almond Cream!
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g of quetsches
- 200 g flour
- 50 g sugar
- 90 g soft butter
- 1 egg
- 1 egg
- 20 cl of milk or cream
- 40 g almond flour
- 20 g brown sugar
Instructions
- 1
In a salad bowl, mix the flour and sugar.
- 2
Add the soft butter.
- 3
IMPORTANT: The butter must be soft but not melted.
- 4
Mix until the dough has a sandy consistency.
- 5
Add the egg. Knead the dough and form a ball.
- 6
Put the ball of dough in cling film and place it in the fridge for 30 minutes to 1 hour.
- 7
Preheat the oven to 175°C.
- 8
Roll out the dough with a rolling pin and form a circle of about 30 cm.
- 9
Place the dough on a buttered or covered with baking paper tart tin.
- 10
Pre-bake the dough for 10 minutes.
- 11
Stone the questsches and cut them into quarters.
- 12
Place them on the tart dough that has just come out of the oven.
- 13
Whisk the egg and sugar in a separate bowl.
- 14
Add the almond flour and the milk or cream. Mix well.
- 15
Pour the almond cream over the quetsches.
- 16
Bake the tart for another 30 minutes at 175°C.