Plum Tart
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You can make this tart with any round tree fruit such as peaches, plums, and nectarines. When fruits, such as plums, release a lot of liquid as they bake, its best to cover the tart shell with a layer of frangipane (essentially a mixture of eggs, butter; and ground almonds) to absorb the fruits' liquid as its released and keep the shell from getting soggy. Another approach is to cook the fruitfirst, with sugar and butten and boil down the released liquid into a syrup that you can then use to glaze the tart.
ingredients
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serves: 1
1 1/2 pounds dough (sweet crisp pastry dough, extra buttery sweet pastry dough, or sweetened basic pie and tart pastry dough)
2 cups frangipane
6 large plums (about 11/2 pounds)
2 tablespoons butter (cubed)
1 tablespoon granulated sugar
strawberry (red currant, apricot glaze, or confectioners' sugar)
Nutrition Facts
Plum Tart
Servings Per Recipe: 1
Amount per Serving
Calories: 10115
- Total Fat: 206.1 g
- Saturated Fat: 53.1 g
- Trans Fat: 0.9 g
- Cholesterol: 259 mg
- Sodium: 3078.2 mg
- Total Carbs: 2125.3 g
- Dietary Fiber: 214.5 g
- Sugars: 1645.6 g
- Protein: 133.7 g
preparation
1. Line a tart ring or fluted tart pan with pastry dough and spread the frangipane over it.
2. Cut the plums in half vertically. Scoop out the pits with a melon baller or small measuring spoon. Cut each half into 3 wedges.
3. Arrange the plum wedges, overlapping slightly, around the perimeter of the tart. Make another ring of wedges facing in the opposite direction as the first or, as shown here, arrange just a few more wedges in the center to fill it.
4. Dot the tart with butter and sprinkle with granulated sugar. Bake for about 30 minutes, or until the rim of the tart is golden brown and you see the frangipane puff up slightly between the plum wedges.
5. Brush the tart with glaze or dust it with confectioners' sugar. To avoid getting sugar on the rim, cover the edge of the tart with a toil ring or brush off the sugar with a dry brush.
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