plum-almond tart

 

 

[Note: This was supposed to be posted yesterday, but for some reason it didn’t go up. Have a great weekend!]

plumtart

I rarely cook with plums because I usually eat them before I get chance to cook with them. This plum tart is an exception. It is not an overly sweet tart, but if you wanted to make it sweeter you could bump up the sugar to 1 cup. The filling is reminiscent of marzipan, and you definitely have to be a fan of almonds to enjoy this.

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The crust is extremely flaky, and it complements the rest of the tart. I served this with vanilla ice cream, which paired extremely well.  I also used an 11″ pan instead of 10″ pan and there was more than enough to fit.

plumtart

Plum-Almond Tart

via Williams Sonoma

Ingredients:

For the pasty:

  • 1 1/4 cup flour
  • 1 tbsp powdered sugar
  • pinch of salt
  • 8 tbsp frozen unsalted butter, cut into small pieces
  • 1 egg yolk
  • 2 tbsp ice water

For the filling:

  •  1 1/2 cup sliced blanch almonds
  • 3/4 cup plus 2 tbsp granulated sugar
  • 6 tbsp unsalted butter, cut into small pieces
  • 2 tbsp flour
  • 1/4 cup almond liqueur // I used disaronno
  • 2 eggs
  • 1 1/4 lb plums, pitted and thinly sliced

Directions:

To make the pastry: 

  1. Combine the flour, powdered sugar, and salt in a food processor and pulse to blend.
  2. Add the butter and process until the mixture resembled coarse meal.
  3. With the motor running, add the egg yolk and then add the ice water, processing until the dough just begins to form a ball.
  4. Turn the dough out onto a lightly floured work surface and press into a disk.
  5. Roll out to fit a 10-inch tart pan with a removable bottom.
  6. Transfer the dough to the pan and trim even with the pan rim, pressing with your fingers so the dough adheres to the sides of the pan.
  7. Place the pan on a baking sheet, and refrigerate while preparing the filling.

To make the filling:

  1. Preheat the oven to 400 degrees.
  2. Process the almonds in the food processor until finely ground.
  3. Add 3/4 cup sugar, 4 tbsp butter, the flour, and liqueur.
  4. Pulse until a paste forms. Add the eggs and process until incorporated.
  5. Spread the filling in the dough-lined pan.
  6. Top with the plum slices, overlapping them in concentric circles and fitting them tightly together.
  7. Dot the plums with the remaining 2 tbsp butter and sprinkle with the 2 tbsp granulated sugar.
  8. Bake until the top is brown, about 45 minutes.
  9. Cool on a wire rack.

 

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