Tarts with prunes and almonds

19882 TARTS with prunes and ALMONDS INGREDIENTS for 4 PEOPLE 1 kg Red Plum, a box of ready-made shortcrust pastry and paving, 50 g butter, 4 tablespoons finely chopped almonds, 25 cl of plum liqueur, 100 g sugar, 50 g almond fillets fi.

Roll out the pastry on work surface and cut out 4 circles with a diameter of about 10 cm.

Lined with pastry circles 4 4 stencils for tarts and sprinkle the bottom with the almond powder.

Wash the plums and 7 must therefore be set aside.

Remove them, cut them into 4 wedges and place in a bowl.

Sprinkle with sugar, drizzle with liqueur and let them marinate in the refrigerator for about an hour.

Spent the time of steeping, pour the fruit with soaking liquid into a saucepan and cook to moderate fire about 20 minutes, stirring regularly.

Remove from heat, let cool, and then pass the mixture at chinois.

Pour the juice in another saucepan, add the butter and let thicken over moderate flame for 10 minutes.

Preheat oven to 180° cut the plums kept aside in 4 slices each and arrange 7 cloves for each tartelletta.

Infornatele for about 20 minutes.

Meanwhile, in a skillet with non-stick coating you toast the almond flakes.

When cooked, remove the tarts from the oven and sprayed each with plum sauce prepared earlier, strew with almond fillets and serve.