with an Almond Cream
It is wonderful to put a dessert together at the drop of a hat.
With an almond cream that can be made well ahead of time, this dessert takes 5 minutes to assemble and can be ready to eat in 35!!
Makes one 9 inch /23 cm tart
Preheat the oven to 425 degrees. Lower to 400 degrees once you place the tart to bake.
3 firm plums or 10 figs halved
1 rolled out sheet of pastry
Slice the plums, toss with 1 tablespoon of sugar, keep aside - you do not need to do this with figs.
In a pie pan place a rolled out sheet of puff pastry.
Sprinkle it with a teaspoon of brown sugar crystals.
Press down one part of the almond cream. It should be chilled but not frozen. Press it down with a back of the spoon, spreading it all over.
Place the plums or figs all over the top of the tart. Sprinkle with another teaspoon of brown sugar crystals.
Bake for 22 minutes, turn the oven off and allow it to rest in the warm oven for 10 minutes. Remove and serve immediately.
While it is delicious on its own, you can serve it with whipped cream, creme anglaise, vanilla bean ice cream or a custard if you prefer.
Like all puff pastry it tastes best when fresh and cannot be reheated.
Almond Cream (makes enough for 3 tarts)
8 oz butter
1 1/4 cup sugar
2 cups almond meal OR try 2 cups ground pistachios use - unsalted ground ones
2 tbsp corn flour
9 egg yolks, beaten with a fork
1 tbsp Rum
1 tbsp Vanilla
Cream the butter well.
Add the sugar and beat until light.
Add the almond meal and corn flour and mix it well.
Lower the speed, and add the beaten egg yolks with the rum and vanilla.
Divide into 3 equal parts and freeze unused.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
Photo Courtesy Niloufer Mavalvala