PLUM ALMOND TART
This beautiful plum tart, adapted from the pastry chef Alex Levin of Osteria Morini in Washington, brings together a sablé butter crust flavored with vanilla bean; colorful, juicy plum slices; and an almond cream filling with a lovely flavor that complements the fruit. Using confectioners' sugar in the crust gives you a texture that is finer and smoother than if you use granulated sugar. And the sugar in the crust and filling removes the need to sweeten the plums (which in turn means the fruit juices won't leach into the dough) - though you'll want to sprinkle a little turbinado sugar over the top for added crunch.
Provided by Joan Nathan
Categories pies and tarts, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the crust: Combine butter or oil, confectioners' sugar, salt and vanilla bean seeds in a stand mixer on low speed for 1 minute. Increase speed to medium and beat for 1 minute more. Scrape down sides of bowl, add the egg and then the flour, and continue mixing until smooth. Remove dough from the bowl, wrap in plastic and refrigerate, about 1 hour, or until firm.
- Make the almond filling: Grind together the blanched almonds and flour in a food processor until they form a textured almond flour.
- Combine butter or oil, confectioners' sugar and salt in a stand mixer on low speed for 1 minute. Increase speed to medium and beat for 1 minute more. Scrape down sides of bowl, add egg and egg yolk, and continue mixing until mixture comes together and is homogeneous, about 2 minutes. Add almond mixture all at once, and mix until batter just comes together. Cover with plastic wrap and set aside.
- Remove dough from refrigerator and set aside for 10 minutes. Knead dough to loosen it, then pat together into a ball again. On a well-floured surface, roll out the dough into a 12- to 13-inch round using a floured rolling pin. Quickly transfer dough to an 11-inch pie plate or tart shell, trimming the edges as needed. Place the lined shell in the freezer until frozen.
- Heat oven to 350 degrees. Remove shell from the freezer, line with parchment paper, and fill with pie weights or dried beans. Bake crust for 12 to 15 minutes, or until the edges are just starting to color. Remove the weights and bake 5 minutes longer. Cool completely.
- While the crust cools, cut plums into 1/4-inch wedges.
- Using an offset spatula, spread cooled tart shell with the almond cream. Starting at the outside of the pan, arrange plums in a circle on top so all the pieces overlap. Turn plums the opposite way for the second circle. Fill the center with the remaining plums or another fruit if you wish.
- Sprinkle a few pinches of turbinado sugar over plums and bake for 30 to 40 minutes or until almond cream is puffed and golden brown and the plums are softened.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 12 grams, Carbohydrate 47 grams, Fat 26 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 79 milligrams, Sugar 28 grams, TransFat 1 gram
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Griffin Muthomi
[email protected]I would not recommend this recipe. It's too complicated and the results are not worth the effort.
Ibrahim M
[email protected]I'm not sure what I did wrong, but my tart didn't turn out very well. The crust was too dry and the plums were too tart.
Muzmil
[email protected]This tart is a bit time-consuming to make, but it's worth the effort. It's a really special dessert that's perfect for a special occasion.
Ajman Ajman
[email protected]I've made this tart several times and it's always a success. It's a great recipe to have on hand for when you need a quick and easy dessert.
Nazakat Liaquat
[email protected]This tart is perfect for a summer picnic or party. It's easy to transport and it's always a crowd-pleaser.
Ngozi Henry
[email protected]I love the way the plums and almonds complement each other in this tart. It's a really unique and delicious dessert.
Shoaib Albalochi
[email protected]This tart is a great way to use up ripe plums. It's easy to make and it's always a hit with my family and friends.
Liam Burbach
[email protected]I would not recommend this recipe. The tart was very bland and the plums were not very flavorful.
Heaven's Helper vanessa ann leigh
[email protected]I followed the recipe exactly, but my tart didn't turn out as well as I hoped. The crust was a bit too dry and the plums were a bit too tart.
Babu Kanxta
[email protected]This tart is a bit too sweet for my taste, but I still enjoyed it. The crust is very good and the plums are very juicy.
Rks Ashik
[email protected]I'm not a big fan of plums, but I really enjoyed this tart. The almond filling is so good that it makes up for the plums.
Lewy.
[email protected]This tart is a perfect summer dessert. It's light and refreshing, and the plums are so flavorful.
Sandile Norai
[email protected]I made this tart for a potluck and it was gone in minutes! Everyone loved it. The plums were perfectly ripe and the almond filling was so creamy and delicious.
AB Ashik
[email protected]This tart is easy to make and it looks very impressive. I'm not a great baker, but this recipe was easy to follow and the tart turned out beautifully.
Maryam Agha
[email protected]I love the combination of plums and almonds in this tart. The plums are sweet and tart, and the almonds add a nice nutty flavor. The crust is also very good.
Awewe We
[email protected]Just made this tart for a dinner party and it was a huge hit! The plums were perfectly ripe and the almond filling was so flavorful. I will definitely be making this again.
CYFOTENIX Mbhele
[email protected]This plum almond tart is a delightful summer dessert. The plums are sweet and juicy, the almond frangipane is rich and creamy, and the crust is buttery and flaky. I highly recommend this recipe!