Plum-Almond Tart
This French-style tart is the perfect dessert for using up the bumper crop of summer plums. The tart can be enjoyed on its own or with dollops of crème fraîche or whipped cream.
Ingredients
For the pastry:
- 1 1⁄4 cups (5 oz./155 g) all-purpose flour
- 1 Tbs. confectioners’ sugar
- Pinch of salt
- 8 Tbs. (1 stick/125 g) 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 (2 fl. oz./60 ml) almond liqueur, such as Amaretto
- 2 eggs
- 1 1⁄4 lb. (20 oz./625 g) 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 9-inch (23-cm) square 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 (200·C).
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, fitting them tightly together in your desired pattern. 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. Cover the top with foil if it starts to get too browned. 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.