The Best Plum And Almond Tart Recipes
PLUM TART WITH ALMOND PASTRY CRUST
Steps:
- For the filling: Fill a large stockpot halfway with water and bring to a boil. While water is boiling, take a paring knife and cut a 1/2-inch X on the bottom of each plum. Set aside. Fill a large bowl with ice and water and set aside. When water is boiling, gently drop plums into water for 30 to 45 seconds. Remove with a slotted spoon and immediately submerge in ice water for 2 to 3 minutes. Remove and dry plums gently with a paper towel. Over a medium-sized bowl, remove skins from plums - they should slip off fairly easily. Slice plums in half and remove pits. Toss with sugar, cinnamon, and lemon juice and set aside.
- For the crust: Preheat oven to 375 degree F.
- Grind the almonds in a food processor until they are a fine crumb. Add the pastry flour, salt, cinnamon, nutmeg and sugar to the almond in the processor and pulse 5 times to incorporate. Add butter and oil and pulse for about 20 seconds, until mixture forms small clumps. Add the egg white and pulse an additional 20 to 30 times, until mixture forms a ball, being sure not to over-process. Dough will hold together, but be slightly sticky. Evenly press dough into the bottom and sides a 9-inch tart pan with a detachable bottom. Bake for 8 to10 minutes, or until surface of tart is no longer shiny. Remove from oven and let cool. Place tart shell on a cookie sheet. Toss plum halves in their own juices in bowl. Arrange plums, cut-side down, in the tart shell, crowding as many plums as you can into tart. Bake for 15 to 20 minutes, or until fruit is slightly tender but still firm. Remove from the oven and let cool.
- For the glaze: Heat preserves over a low flame or in microwave until melted. Combine with water and brush surface of tart.
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PLUM AND ALMOND TART WITH HOMEMADE PASTRY
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- First make the pastry. Mix together the flour, salt and confectioners' sugar. Add in the softened butter and egg yolks. Mix together until just combined (I like to use my hands for this). Roll into a log (it will be sticky) and wrap in clingfilm. Place in the fridge for 1 hour.
- For the frangipane, place the butter and sugar in a large bowl and beat it together with a wooden spoon for a couple of minutes – until it goes paler. Stir in the eggs until mixed, then stir in the ground almonds, flour, almond extract and vanilla extract. Cover and place in the fridge until you’re ready to use it.
- Now it's time to assemble. Preheat the oven to 160c/320f and have a 30cm flan tin - with removable base- ready. Take the pastry out of the fridge and slice into 1/2cm slices. Arrange over the bottom and sides of the tin, then squash the pastry together so there are no gaps. Make sure you squash the pastry into the ridges on the sides of the tin. You may have a little leftover pastry.
- Trim the edges until they’re flush with the edge of the pan and place back in the fridge for 10 minutes whilst you slice the plums.
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