Plum Tart With Almond Pastry Crust
Serves: 6
Jolie Turcotte
1 January 1970
Based on User reviews:
49
Spice
61
Sweetness
54
Sourness
42
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
1 cup
Sugar1 tsp
Cinnamon1 tsp
Lemon Juice1 cup
Whole Wheat Pastry Flour1 tsp
Salt1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg2 tbsps
Butter (chilled, cubed)2 tbsps
Canola Oil1 tbsp
Seedless Raspberry2 tsps
WaterDirections:
1
Watch how to make this recipe
2
For the filling: Fill a large stockpot halfway with water and bring to a boil
3
While water is boiling, take a paring knife and cut a 1/2-inch X on the bottom of each plum
4
Set aside
5
Fill a large bowl with ice and water and set aside
6
When water is boiling, gently drop plums into water for 30 to 45 seconds
7
Remove with a slotted spoon and immediately submerge in ice water for 2 to 3 minutes
8
Remove and dry plums gently with a paper towel
9
Over a medium-sized bowl, remove skins from plums - they should slip off fairly easily
10
Slice plums in half and remove pits
11
Toss with sugar, cinnamon, and lemon juice and set aside
12
For the crust: Preheat oven to 375 degree F
13
Grind the almonds in a food processor until they are a fine crumb
14
Add the pastry flour, salt, cinnamon, nutmeg and sugar to the almond in the processor and pulse 5 times to incorporate
15
Add butter and oil and pulse for about 20 seconds, until mixture forms small clumps
16
Add the egg white and pulse an additional 20 to 30 times, until mixture forms a ball, being sure not to over-process
17
Dough will hold together, but be slightly sticky
18
Evenly press dough into the bottom and sides a 9-inch tart pan with a detachable bottom
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Bake for 8 to10 minutes, or until surface of tart is no longer shiny
20
Remove from oven and let cool
21
Place tart shell on a cookie sheet
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Toss plum halves in their own juices in bowl
23
Arrange plums, cut-side down, in the tart shell, crowding as many plums as you can into tart
24
Bake for 15 to 20 minutes, or until fruit is slightly tender but still firm
25
Remove from the oven and let cool
26
For the glaze: Heat preserves over a low flame or in microwave until melted
27
Combine with water and brush surface of tart