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Plum-Almond Tart

Serve this French-style tart with crème fraîche or whipped cream.

Ingredients:

For the pastry:

  • 1 1⁄4 cups all-purpose flour
  • 1 Tbs. confectioners’ sugar
  • Pinch of salt
  • 8 Tbs. (1 stick) frozen unsalted butter, cut into
      small pieces
  • 1 egg yolk
  • 2 Tbs. ice water

For the filling:

  • 1 1⁄2 cups sliced blanched almonds
  • 3⁄4 cup plus 2 Tbs. granulated sugar
  • 6 Tbs. (3/4 stick) unsalted butter, cut into
      small pieces
  • 2 Tbs. all-purpose flour
  • 1⁄4 cup almond liqueur
  • 2 eggs
  • 1 1⁄4 lb. purple plums, pitted and thinly sliced

Directions:

To make the pastry, combine the flour, confectioners' sugar and salt in a food processor and pulse to blend. Add the butter and process until the mixture resembles coarse meal, 5 to 10 seconds. With the motor running, add the egg yolk and then the ice water, processing until the dough just begins to form a ball.

Turn the dough out onto a lightly floured work surface and press into a disk. Roll out to fit a 10-inch tart pan with a removable bottom. Transfer the dough to the pan and trim even with the pan rim, pressing with your fingers so the dough adheres to the sides of the pan. Place the pan on a baking sheet and refrigerate while preparing the filling.

Preheat an oven to 400°F.

To make the filling, process the almonds in the food processor until finely ground. Add the 3/4 cup granulated sugar, 4 Tbs. (1/2 stick) of the butter, the flour and liqueur. Pulse until a paste forms. Add the eggs and process to incorporate.

Spread the filling in the dough-lined pan. Top with the plum slices, overlapping them in concentric circles and fitting them tightly together. Fill in the center with 2 rows of plum slices. Dot the plums with the remaining 2 Tbs. butter and sprinkle with the 2 Tbs. granulated sugar.

Bake until the top is brown, about 1 hour. Transfer to a wire rack and let cool. Remove the pan sides. Cut the tart into wedges and serve at room temperature.
Serves 8 to 10.
Adapted from Williams-Sonoma Outdoors Series, Picnics and Tailgates, by Diane Rossen Worthington (Time-Life Books, 1998).