With its tender shortcrust, layers of sweet-tart plums and rich, almondy frangipane, this in-season tart is the belle of fall baking.
This article first appeared in Traverse Northern Michigan. Find this story and more when you explore our magazine library. Want Traverse delivered to your door or inbox monthly? View our print subscription and digital subscription options.
Plum Almond Tart
For the crust:
1 cup all-purpose flour
2 Tablespoons sugar
1⁄8 teaspoon salt
1⁄2 cup (1 stick) chilled butter, cut into 1⁄2-inch pieces
1 egg yolk
2 Tablespoons ice water
For the filling:
1⁄4 cup (1/2 stick) butter, room temperature
1⁄3 cup sugar
1 large egg
1⁄3 cup sliced almonds, finely ground in food processor
2 teaspoons flour
1 teaspoon almond extract
6 plums
Special equipment: 11-inch tart pan, food processor
Crust Instructions
- Preheat oven to 350°F.
- For the crust, mix the flour, sugar and salt in a bowl, then cut in the butter with a pastry cutter (a fork will also work) until the butter is well incorporated. The mixture should resemble fine breadcrumbs.
- In a small bowl, beat the egg yolk together with the ice-cold water. Pour into the flour mixture. Slowly bring the ingredients together with your hands to form dough, being careful not to overwork it. (You may also do the above in a food processor.) Form the dough into a ball, cover in plastic wrap and chill for a few minutes before rolling.
- Roll out the dough on a lightly floured surface or between two sheets of parchment paper into a circle slightly bigger than your tart pan.
- Lightly press the dough into your pan. Pierce the tart crust with a fork several times and chill again for a few minutes.
- Bake in the preheated oven for 20 minutes. Let the crust cool while you prepare the filling. (Leave the oven on.)
Filling Instructions
- To make the filling, beat the butter and sugar together with an electric mixer until creamy. Beat in the egg, followed by the almonds, flour and extract. Spread evenly in the cooled tart shell.
- Cut the plums in half and remove the pits. Cut each into thin slices. Arrange the slices, overlapping in concentric circles, leaving a 1⁄4-inch border around the edge.
- Bake in the oven for 40 to 45 minutes, or until the filling in the middle of the tart is set. Remove from the oven and let cool at room temperature for several hours before slicing.
From the Traverse archives; recipe by Emily Tyra.