Make a well at the centre and add in the egg. Make the Orange Shortbread Crust: Using your fingertips mix the dry ingredients, the orange zest and the cold butter cut into cubes until you obtain a breadcrumb consistency. Remove, and assembly as instructed in the recipe.
Then remove the paper and wright, paint the bottom with a thin layer of beaten egg and put back in the oven for 1 minute to dry the egg. If you want to make the crust extra crispy: you can blind bake the crust lined with parchment paper and pie weights for 10 minutes.Transfer the dough onto your countertop and finish putting together the shortbread crust my smearing the dough using the palm of your hand. Incorporate using one finger or a spatula. If you want to make the crust by hand: Using your fingertips mix the dry ingredients, the orange zest and the cold butter cut into cubes until you obtain a breadcrumb consistency.Make sure to gently press the plums into the cream.Use all the almond cream to over the bottom of the crust.Or if you live somewhere where it is hot leave it outside the fridge for 30 minutes. Make sure to mix in between each slot to prevent it from melting. You can use the microwave to make softened butter, by heating it up in slots of 10 seconds. Softened butter is butter brought to the consistency of mayonnaise by letting it come to room temperature (about 19 to 20 C°).And one tablespoon of rum if you like it too! Mix in the sugar, almond flour, and the flour until incorporated.Bring the butter to the consistency of mayonnaise.This is probably the easiest recipe out there. Form a rectangle 2 cm high and refrigerate covered for a minimum of 2 hours before rolling it out.Do not mix very long because we want to prevent the activation of the gluten in the flour, as we do not want the dough to become elastic (it will shrink when in the oven)! Finally add the rest of the flour and mix until it is incorporated into the dough (about 30/45 seconds).Remember to scrape down the sides of the bowl. Then add the egg, salt and 1/3 of the flour and mix until incorporated.Then add the sugar and orange zest and mix until incorporated. First beat the butter until it obtains the consistency of mayonnaise (beurre pomade to use French terminology, or softened butter).And they taste great in this almond plum tart. It was her who first introduced me to Mirabelle plums many years ago, when I came to Paris as an exchange student to Sciences Po. They remind me of my friend Simon, and his mom. There are all kinds of plums at the Parisian markets right now, Reine Claude, red plums, little plums, and my favourite kind: Mirabelle plums.
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