|
Almond Plum Tart
A Year of The Best (Page: 90)
You don't have to peel the plums. Serve with Sauce Anglaise (recipe on website) or vanilla ice cream. Serves 8-10.
Ingredients:
Crust:
1 1/4 cups flour
1 Tbsp. icing sugar
pinch of salt
1/2 cup butter, cut into small pieces
1 egg yolk
2 Tbsp. ice water
Filling:
1 1/2 cups chopped almonds
3/4 cup sugar
1/4 cup butter, room temperature
2 Tbsp. flour
1/4 cup amaretto liqueur
2 eggs
1 1/4 lb. (625 g) purple plums, pitted and thinly sliced (4-5 plums)
2 Tbsp. butter, cut into bits
2 Tbsp. sugar
2 Tbsp. toasted slivered almonds
Instructions:
To make crust: In food processor, combine flour, sugar and salt. Process briefly to mix. Add butter and process until mixture forms small pea-sized pieces. With processor running, add egg yolks and gradually add ice water. Process until dough just begins to come together and will hold shape when pressed. Press into thick disk and roll out into a 12" round. Place over a 10" tart pan with removable bottom. Ease pastry over bottom and sides of pan, pressing gently into place. Roll rolling pin over top of pan to trim excess pastry. Place tart pan on baking sheet and set aside.
To make filling: In food processor, mix almonds, sugar, butter, flour and amaretto. Pulse until crumbly mixture forms. Add eggs and process for 10 seconds. Spread mixture in even layer in pastry-lined pan.
Preheat over to 400 F. Arrange plum slices in overlapping circles on filling (be generous). Be sure to fit plum slices tightly together. Cover filling completely. Dot plums with butter and dust with sugar. Bake 40-45 minutes, until tart has browned. Transfer to rack and let cool. Garnish with almonds. Serve at room temperature.
People are more violently opposed to fur than leather because it's safer to harass rich women than motorcycle gangs.
Click here to
mail this recipe to a friend.
Click here to
add this recipe to your list of favorites. |