Prep Time: 30 minutes
Cook Time: 40 minutes
Ingredients:
- 4/5 pound (400 g) commercially prepared pasta frolla or shortbread (thawed if need be)
- 1 pound (500 g) dried beans
- 2 1/4 pounds red plums, cut in half, pitted, and cut into thin sections
- 1/4 pound (100 g, or 2/3 cup) raisins
- 1/4 pound (100 g, or about 3/4 cup) pine nuts
- 1 1/3 cups (130 g) powdered sugar
- An egg
- 1/5 cup (50 ml) heavy cream
- More powdered sugar
Preparation:
Preheat your oven to 400 F (200 C).Set the raisins to plump in warm water to cover.
Roll the shortbread into a sheet large enough to line a 10-inch diameter round non-stick pan.
Prick the dough with a fork and lay a sheet of oven parchment over it. Fill the shell with the beans and bake it for 20 minutes. Remove it from the oven, remove the paper and beans (you could keep the beans for reuse), and let the shell cool.
Put all but a tablespoon of the pine nuts in your blender. Add the egg, powdered sugar, and cream, and blend until the mixture is uniformly liquid. Add all but a tablespoon of the raisins and blend again briefly.
Pour the mixture into the pie shell and arrange the sliced plums over it, in a decorative pattern. Sprinkle the tart with the remaining pine nuts and raisins, and bake it for 20 minutes at 400 F (200 C).
When the time is up, remove the tart and let it cool. Dust it with a little more powdered sugar before serving it.
