- For the pastry
- 50 grams Pastry flour
- 100 grams ground almonds (peeled)
- 1 pinch salt
- 50 grams sugar
- 80 grams butter
- 1 egg
- butter (for ramekins)
- Pastry flour (for work surface)
For the pastry: place all ingredients in a bowl and quickly knead to a smooth dough, wrap in foil and refrigerate for about 30 minutes.
For the topping: rinse, halve and pit plums.
Caramelize sugar in a saucepan and add juice, stirring. Simmer until sigar has dissolved and add liqueur, simmer brielfy. Add plums and remove from heat.
Butter 8 ramekins (each about 8 cm in diameter) (approximately 3 inches). Divide pastry into 8 pieces and roll out each thinly. Line ramekins with pastry, making an edge all around. Prick several times with a fork.
Spread plums on pastry. Drizzle with about half of cooking juice and reserve the rest.
Bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes or until golden brown. Cool briefly and brush with remaining juice. Sprinkle with sugar and cool completely. Serve.