The free form crust of this large, rectangular Plum Tart is easy to create, but be sure to leave enough of a border (1 to 1-1.2-inches) to fold the edge up over the fruit filling. To serve, cut into squares.
2 cups all-purpose flour
1/2 cup cold unsalted butter cut into small pieces
1 tablespoon sugar
1/2 teaspoon salt
1 large egg yolk
1/3 cup cold water
Prepare the pastry: Combine the flour, butter, sugar and salt in the bowl of a food processor. Process the mixture until it resembles a coarse meal. Add the egg yolk and cold water; process until the dough just comes together in the side of the bowl. Wrap the dough in plastic wrap and refrigerate for one hour to chill.
Preheat the oven to 400-degrees. Combine the almonds, 1/4 cup of the sugar and the flour in the food processor; process until it resembles powder. Reserve. On a lightly floured surface, roll the dough out 1/8-inch thick into a large, rectangle; transfer to a 12 x 15-inch baking sheet. Spread the reserved almond mixture over the bottom of the dough, leaving 1 to 1-1/2-inch border.
1/2 cup whole almonds, not blanched
1/4 cup plus 2 tablespoons of sugar
1/4 cup all purpose flour
1-1/2 pounds small Italian plums, halved and pitted
4 tablespoons unsalted butter, cut into small pieces
1/2 cup red currant jelly
1 tablespoon Grand Marnier
Arrange the plums, cut side down, over the almond mixture. Fold the dough up over the plums, pressing and pinching it together to make a nice edge. Sprinkle the remaining two tablespoons of sugar over the plums, then dot with butter.
Bake for one hour, or until the filling bubbles and the crust is golden. Meanwhile, whisk together the red currant jelly and Grand Marnier. Brush the mixture over the entire tart just after it comes out of the oven. Cool the tart slightly. Cut into squares and serve warm.
Recipe makes 12 servings.
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