Franzhipan — a thick almond cream, which consists of butter, almonds, sugar and eggs. It can be used for preparation of pies, cakes, tartlets and cakes. Inside it is soft, and the top covered with crust. This cake has everything I love — vanilla, crisp, incredibly delicious shortcrust pastry, almonds, lemon notes and juicy plums, and all this in a pie! Just incredibly delicious! For a diameter of 20 — 22 cm.
Butter — 60 g
Powdered sugar — 50 g
salt — 1 pinch
Flour — 125 g
Vanilla pod — 0. 5
Zest of 1 \ 3 lemons
The egg yolk — 1
The icy water — 1 -2 tablespoons
Almonds (peeled) — 120 g
Powdered sugar — 100 g
The butter (room temperature) — 100 g
The Egg — 1
Plum — 4
Vanilla pod — 1 tablespoons
1. To prepare the dough a little butter cut into cubes and place in a blender. To the oil sift flour with powdered sugar and ground to a crumb. Then add the lemon zest and vanilla seeds, mix well and add the egg yolk.
2. Add the dough 1 tablespoons of water and kneaded. If needed, add more water or milk. We roll down the dough into a ball, wrap in plastic wrap and send in the refrigerator for 1 hour. To prepare the filling grind the almonds in a food processor into crumbs. Butter and sugar, beat until fluffy white mass. Then add the almonds and lightly beaten egg.
3. mixed well and put the cream in the refrigerator.
4. Plums my, cut in half and remove pits. Sprinkle them with vanilla sugar and leave to lie down for 10 minutes. Now take out the dough from the refrigerator, roll out of its circle, spread in the shape and form bumpers. Making punctures in the dough with a fork. Send the form in the preheated 180 degree oven for 10 minutes. If you want to make the dough soaked from the filling, you can lubricate it with protein and submit the form in the oven for 1 minute. We fill the dough stuffing, spread plum and slightly dent them. We send the tart in the oven and bake at 180 degrees about 40 minutes. Ready tart Let cool for 30 minutes, remove from the mold and serve with vanilla ice cream or thick cream.