Plum Tart with Sabayon

For a special dessert try Anton Edelmann's scrumptious plum tartlets, served with a light and fluffy sabayon
By Anton Edelmann
Plum Tart with Sabayon
  • Rating:
  • Serves: 6
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes plus 30 mins chilling
  • Effort: medium

Ingredients

Main

  • 200 g puff pastry
  • 4 tbsp frangipane
  • 300 g plums, halved, stoned and thinly sliced
  • 20 g plain flour
  • 15 g brown sugar
  • 15 g hazelnuts, chopped
  • large pinch of ground cinnamon
  • 15 g unsalted butter, melted

Sabayon

  • 5 egg yolks
  • 75 g caster sugar
  • 100 ml sauternes
  • 50 ml freshly squeezed lemon juice
  • 50 ml freshly squeezed orange juice

Frangipane

  • 120 g unsalted butter
  • 120 g caster sugar
  • 2 eggs, beaten
  • 120 g ground almonds, sifted
  • 25 g plain flour, sifted

Method

1. First make the frangipane. Using a mixer set on high speed, cream together the butter and sugar until pale and well-blended.

2. Slowly add the beaten eggs, beating well between each addition until well incorporated. Fold in the almonds and flour.

3. Roll out the puff pastry thinly on a lightly floured surface to about 3mm thickness and cut out four 12 cm rounds.

4. Place the pastry rounds on a large buttered baking sheet. Prick the rounds all over with a fork and leave to rest in the refrigerator for 30 minutes.

5. Preheat oven to 200ÂșC/Gas 6. Spread a tablespoon of frangipane in a thin layer over each pastry round. Arrange the plum slices on top.

6. Mix together the plain flour, soft brown sugar, hazelnuts, cinnamon and butter together. Sprinkle over the plums.

7. Bake the plum tarts for 15-20 minutes until golden brown.

8. Meanwhile, make the sabayon. Place the egg yolks, caster sugar, Sauternes and lemon and orange juices in a heatproof bowl.

9. Suspend the bowl over a pan of boiling water and using a hand-held electric mixer whisk the egg yolk mixture until it triples in volume, forming a light, fluffy sabayon.

10. To serve, place the tartlets on warmed serving plates and serve with the warm sabayon.

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