Plum Tart
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
48
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375 degrees F
2
Make the frangipane: In the bowl of a food processor, combine the butter and sugar
3
Process until smooth
4
Add the eggs, salt, and almond extract
5
Pulse to combine
6
Add almond and all-purpose flours, and process until a fine paste forms
7
Set aside
8
On a lightly floured surface, roll pate sucree dough into a 12-inch circle
9
Fit circle into a 10-inch tart tin with a removable bottom, being careful not to stretch dough too thin
10
Spread 3 tablespoons jam into bottom of lined tart tin
11
Transfer frangipane to a pastry bag fitted with a 1/2-inch tip
12
Pipe evenly over jam
13
Arrange plum wedges over frangipane in a circular pattern, closely overlapping wedges and completely covering frangipane
14
Sprinkle with sugar
15
Bake until crust is golden and plums are cooked through and beginning to caramelize, 1 hour to 1 hour and 15 minutes
16
Transfer to a wire rack, and let cool
17
In a small saucepan, melt remaining 3 tablespoons jam
18
Brush evenly over cooled tart
19
Serve at room temperature
20
Combine the flour, sugar, and salt in the bowl of a food processor
21
Pulse to combine
22
Add butter, and process just until the mixture resembles a coarse meal, about 10 seconds
23
With machine running add 1/4 cup ice water in a slow, steady stream through feed tube
24
Drizzle in egg yolks, and process just until the dough holds together without being wet or sticky, about 30 seconds
25
Test dough by squeezing a small amount together
26
If it is crumbly, add a bit more ice water
27
Divide dough in half
28
Pat into discs, and wrap in plastic
29
Chill for at least 1 hour
30
Yield: 2 (8 to 10-inch) tarts or single-crust pies