Plum tart with pistachio and chestnut praline
I have had making puff pastry on my to do list for a long time now and it was finally time. I followed this recipe as I am, well pretty crap at baking, and it worked so well!
I have to say I was quite pleased with myself! Now all I needed was something to go with it and settled for a punnet of lovely looking plums for a plum tart. I did have a think what would go well with plums and a bag of raw pistachio nuts caught my eye.
To add extra crunch to the dessert I started with making a praline.
Pistachio and chestnut praline
Preparation time 0 minutes
Cooking time 5 minutes
- 2 tbsp pistachio nuts, whole, unsalted
- 1 tbsp chestnut powder (I had roasted and crushed chestnuts before)
- 1/2 dl or 1/4 cup sugar
Place all the ingredients in a pan and heat the sugar until melted. make sure the pistachio nuts and the chestnut is covered, place on a non stick baking paper and let cool.
Pistachio plum tart with pistachio and chestnut praline
Preparation time 10 minutes
Cooking time 20 minutes
Oven 200C or 400F
- 1 punnet of plums or 6-8 plums
- puff pastry
- 1 dl or 1/2 cup sugar
- 1 dl or 1/2 dl ground pistachio nuts
- slices of cold butter
- Soured cream or cream
Place the puff pastry on a tray on baking paper. Cut an edge in the dough, not all the way through and prick the inner part of the dough with a fork.
Cut the plums in to eights and remove the stone.
Mix the ground pistachio nuts and the sugar. Place the plums inside the puff pastry boarder and heap the sugar mixed with pistachio over.
Slice some cold butter over the tart but not too much and bake for 20 minutes, or until the puff pastry is golden and ready. Part of the sugar will melt and the plum will release some juice. The baking pistachio nuts cooking smells wonderful. When cooked take the tart out and let it cool a little before serving.
Meanwhile cut the praline in to chunks. Cut the tart in to four and serve with soured cream and the praline on top. The tart plums, the sweet sugar, the nutty pistachio flavour all came together with the puff pastry. The praline on top gave each bite a nice crunch and the undertone of chestnut.
I liked this dessert as there was a lot of plums making it more fruity than sweet and can’t wait to try this on some friends!
I have added this to Javelin Warriors always challenging Made With Love Mondays, all about cooking from scratch!