Plum Tart With Marzipan Crumble
Serves: 4
Felicia King
1 January 1970
Based on User reviews:
60
Spice
66
Sweetness
51
Sourness
43
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
3 cup
All-Purpose Flour1 cup
Almond (sliced)1 cup
Sugar1 tsp
Salt2 tbsps
Whipping Cream (chilled)1 large
Egg Yolk2 tbsp
CornstarchDirections:
1
For crust: Blend first four ingredients in processor until nuts are finely ground
2
Add butter; process until mixture resembles coarse meal
3
Add cream and yolk
4
Blend, using on/off turns, until dough comes together
5
Press over bottom and up sides of 11-inch-diameter tart pan with removable bottom
6
Pierce all over with fork
7
Chill at least 2 hours and up to 1 day
8
Preheat oven to 400°F
9
Bake crust until golden, pressing with back of fork every 5 minutes if crust bubbles, about 25 minutes
10
Transfer crust to rack; cool
11
Reduce oven temperature to 375°F
12
Blend first four ingredients in processor until nuts are finely ground
13
Add butter; process until mixture resembles coarse meal
14
Add cream and yolk
15
Blend, using on/off turns, until dough comes together
16
Press over bottom and up sides of 11-inch-diameter tart pan with removable bottom
17
Pierce all over with fork
18
Chill at least 2 hours and up to 1 day
19
Preheat oven to 400°F
20
Bake crust until golden, pressing with back of fork every 5 minutes if crust bubbles, about 25 minutes
21
Transfer crust to rack; cool
22
Reduce oven temperature to 375°F
23
<For crumble: Blend flour, almond paste and sugar in processor until almond paste is finely ground
24
Add butter and blend, using on/off turns, until coarse crumbs form
25
Transfer crumble to bowl; mix in almonds
26
Blend flour, almond paste and sugar in processor until almond paste is finely ground
27
Add butter and blend, using on/off turns, until coarse crumbs form
28
Transfer crumble to bowl; mix in almonds
29
<For filling: Combine all ingredients in medium bowl; toss to blend well
30
Combine all ingredients in medium bowl; toss to blend well
31
Sprinkle 3/4 cup crumble over cooled crust
32
Top with plums
33
Sprinkle with remaining crumble
34
Bake tart until filling bubbles thickly and top is golden, about 40 minutes
35
Cool 10 minutes
36
Push up pan bottom to release tart
37
Cool
38
(Can be made 8 hours ahead
39
Let stand at room temperature
40
) Sprinkle 3/4 cup crumble over cooled crust
41
Top with plums
42
Sprinkle with remaining crumble
43
Bake tart until filling bubbles thickly and top is golden, about 40 minutes
44
Cool 10 minutes
45
Push up pan bottom to release tart
46
Cool
47
(Can be made 8 hours ahead
48
Let stand at room temperature)