A rich and buttery fall tart showcasing the deep rich hues of fresh plums.
Prep Time1 hourhr
Cook Time40 minutesmins
Total Time1 hourhr40 minutesmins
Course: Desserts
Cuisine: Baked Goods
Keyword: almonds, plums
Servings: 12servings
Calories: 344kcal
Author: Trish | The In Fine Balance Food Blog
Equipment
10" or 11" tart pan with removable bottom
Ingredients
Crust
1 ¼cupsflour
1tablespoonicing sugar
pinchof salt
½cupcold butter cut into small pieces
1egg yolk
2tablespoonwater
Filling
1 ½cupssliced or slivered almondsuse blanched almonds for lighter filling
¾cupssugar
¼cupbutterroom temperature
2tablespoonflour
¼cuprum or Amaretto liqueur, or water if you prefer not to use alcohol
2eggs
4-5purple plums pitted and thinly sliced
2tablespoonbutter cut into pieces
2tablespoonwhite sugar
icing sugar and toasted almond slices for serving
Instructions
In a food processor, combine flour, sugar and salt. Pulse to mix. Add butter and process until small pea-sized pieces form. With processor running add egg yolk and gradually add ice water. Process until a dough forms and begins to come together and can be pressed into a ball. Press into a thin disk and roll out to a 12" round. Place over a 10" or 11" tart pan. Press pastry up the sides of the tart pan and then remove excess. Set aside.
In a food process mix almonds, sugar, butter, flour and rum. Pulse until well mixed and almonds are finely ground. Add eggs and process for another 10 seconds. Spread mixture in an even layer on top of pastry crust in tart shell.
Arrange plum slices in overlapping circles on filling. Fit the slices together tightly. They will peek out from under the filling once baked. The more the better. Cover the entire surface. Dot with butter and sprinkle with sugar.
Bake at 400 degrees for 40-45 minutes or until filling is evenly golden brown. Remove from oven and place on a cooling rack. Allow to cool completely before dusting with icing sugar and toasted sliced almonds. Serve a room temperature.
Notes
Use a tart pan with a removable bottom, like this one. Don't bother cleaning the food processor between making the crust and making the filling. Save yourself the time.Use sliced or slivered blanched almonds to make the filling. DO NOT use ground almonds or almond flour.Serve this tart at room temperature. The tart can be stored a room temperature for a day or two, lighly covered in a cake dish or something similar. Just be sure tart is fully cooled before covering.