This item is a great a la minute dessert recipes, the dough is ready and portioned out, the plums are cut & marinated, you just have to put it together in the last minute and bake it.
For the Sablé dough beat the margarine until soft in a mixer, add powdered sugar, vanilla sugar and salt. Add the egg and keep beating until the mixture is really bright in color. then add the flour slowly and mix it as fast as possible to a smooth doughy paste, place it on a piece of foil and roll it into a 7 cm thick roll, place it in the cooler until cold.
FOR THE ALMOND CREAM mix all the ingredients together.
Cut the solid roll of dough into 18 pieces of 2 mm thickness each, place them on a greased baking pan, place a teaspoon of almond cream in the middle of each round, with a sharp knife fan ou 2 halved plum pieces and place them around the dough circle.
Bake at 200 C. for about 15 min.
FOR THE PLUM SAUCE Cook the plums with the water for about 10 min. Puree them with the remaining ingredients and strain it through a sieve to remove any impurities.
Note: frozen plums are ok for the sauce.
by Chef Ulrich Koepf