Plum Frangipane Tart

I made this for the first time while we were staying with Jon & Erika for a couple of weeks in the summer of 2010. It's great for late summer or fall, when you can find plums that are ripe to the point of being wrinkly.

'Frangipane' refers to the filling made with almonds.

Makes 1 9 1/2 " tart.

Pastry:

1 1/4 cups all purpose flour

1/2 cup icing sugar

1/4 tsp salt

1/2 cup butter (cold, unsalted)

2 large egg yolks

1 Tbsp heavy cream

Wisk together flour, icing sugar & salt. Cut in butter. Stir in egg yolks & cream with a fork. Shape dough into a 6" disc, wrap in plastic wrap and refrigerate for at least 45 min.

Roll out chilled dough, place in tart pan, folding edges over to double thickness. Chill again (30 min). Cover dough with foil and use pie weights to prevent bubbling.

Bake 15 min @ 400. Remove foil & weights; bake 5 more min @ 350.

Filling:

1 cup blanched almonds

2/3 cup sugar

1/4 tsp salt

1 tsp vanilla extract

1/2 tsp almond extract

1 large egg

4 Tbsp butter (unsalted, room temp)

1 Tbsp dark rum (optional)

Grind almonds and sugar together until fine. Add remaining ingredients and mix until smooth. Spread mixture evenly in crust. Arrange cut side up in circular rows:

4-8 plums (depending on size; pitted & quartered)

1 Tbsp sugar (coarse or turbinado)

Sprinkle sugar over the top.

Bake 30-40 min @ 350. Shake gently; should be set.

 

 

Matt Bakker