Prunes, prunes, prunes! Recipe to the rescue (2/3)

A second recipe is just a version of pâte sablée, here based on Laurence Salomon from her book Fondre de plaisir (=Melting of pleasure) (ISBN 978-2733909614). The crust has very little sugar and ground almonds, just what I was looking for. I found the recipe by second degree here, and I give a short version. My original addition is a buffer layer between crust and fruit. 


Preheat the oven at 200 °C. I prebaked this crust for ten minutes.

 The crust has 150 g flour, 50 g ground almonds, 30 g sugar, 1/2 teaspoon baking powder (bicar) (I had to skip hat) and some water and some oil to form into a ball. 

Note: pick your own recipe; the crust here is hard on the edges, due to very little fatty acids. Butter might make it a bit softer. 


Simply roll out the dough, put the pitted prunes on it,  sprinkle 2-3 tablespoons of sugar on top, and bake for 35 minutes at 170 °C.

This was my addition: I combined oat meal flakes, 3 teaspoons of white almond spread, green pumpkin seeds and 1 heaped tablespoon of fresh white cheese with a fork to a mixture, and I layered this spread on the prebaked crust. Then followed the fruit. This layer perceptibly added to the almond taste of this tart. To add a buffer layer is something that Joanna from An English Kitchen taught to me.

Oh, and yes, I used even a bit less that the tiny 30 g of sugar. 


Endnote: if it weren't for the rather sparse use of fatty acids in the crust, I'd consider this an excellent taunt to normal baking. But my mother, a non-cook but very picky eater, ate 3/4 of this tart.