Plum Tart
Ingredients
8 tablespoons unsalted butter - (1 stick)
cup sugar plus
2 tablespoons sugar
2 lrgs eggs
teaspoon salt
teaspoon pure almond extract
1 cup almond flour
cup all-purpose flour plus more
recipe Pate Sucree Extra (see below)
6 tablespoons plum jam
3 mediums plums - (1 lb) cut ΒΌ" wedges
cup sugar
1 pch salt
1 cup unsalted butter cut in pieces
cup ice water
3 lrgs egg yolks
Preparation
1
Make the Pate Sucree Extra: Combine the flour, sugar, and salt in the bowl of a food processor. Pulse to combine. Add butter, and process just until the mixture resembles a coarse meal, about 10 seconds. With machine running add 1/4 cup ice water in a slow, steady stream through feed tube. Drizzle in egg yolks, and process just until the dough holds together without being wet or sticky, about 30 seconds. Test dough by squeezing a small amount together. If it is crumbly, add a bit more ice water. Divide dough in half. Pat into discs, and wrap in plastic. Chill for at least 1 hour.
2
Preheat oven to 375 degrees. Make the frangipane: In the bowl of a food processor, combine the butter and sugar. Process until smooth. Add the eggs, salt, and almond extract. Pulse to combine. Add almond and all-purpose flours, and process until a fine paste forms. Set aside.
3
On a lightly floured surface, roll pate sucree dough into a 12-inch circle. Fit circle into a 10-inch tart tin with a removable bottom, being careful not to stretch dough too thin. Spread 3 tablespoons jam into bottom of lined tart tin.
4
Transfer frangipane to a pastry bag fitted with a 1/2-inch tip. Pipe evenly over jam. Arrange plum wedges over frangipane in a circular pattern, closely overlapping wedges and completely covering frangipane. Sprinkle with sugar. Bake until crust is golden and plums are cooked through and beginning to caramelize, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack, and let cool.
5
6
This recipe yields 1 ten-inch tart.
7
Yield: 1 ten-inch tart
Tools
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Yield:
8.0 servings
Added:
Saturday, February 13, 2010 - 3:40am
