Prunes tart

Prepare the basic tart dough (see separate recipe) and place in the fridge.

Prepare the fabric of the complaint doormand. Return the unsalted butter to room temperature, place in a bowl and mix with a whisk. Once the butter is smooth, add the powdered sugar in several portions and mix well.

Break the eggs in another bowl and beat well, then add in a bowl of [2] in 3-4 portions.

Once everything is mixed well, add almond powder and put it in a bunch, cover it with plastic wrap and place in the fridge to cool.

Spread the strong flour for flour on the platform and spread the tart dough. Spread it to a size that is about a little larger than the mold, cover it and insert it into the mold.

Press it with your fingers to firmly stick the tart dough to the mold, then place it in the fridge without wrapping it and cool it. It's fine to just make the surface cool. Remove the dough from the fridge and mold it. Make an air hole with a fork, place it in the fridge again and let it cool for about 10 minutes.

Remove the tart dough from the fridge, place aluminum foil on the surface of the dough, and place the rice to weigh. Bake in an oven heated to 200°C for about 13 minutes. It's best to see what happens after 10 minutes.

Once the tart dough has cooked to a certain extent, remove the heavy rice and aluminum foil and place it in the oven again. Imagine lightly browning the surface, and then remove immediately in just a few minutes to avoid burning.

Put the [4] Cerme Doormand dough into the tart dough and flatten it with a spatula. Prunes with red wine (see separate recipe) are removed and embedded evenly on the crematorian dough.

Place in an oven heated to 200°C and bake for about 10 minutes.

Remove the tart from the oven and heat it out. Once the heat is removed, remove it from the mold. Place the napage in a bowl, heat it over a heat, and apply it to the surface of the tart with a brush. Once the napage has hardened, cut it into your desired size and complete.