In this scrumptious tart, the honeyed tang of fresh plums is complemented by the bitter-almond flavor of frangipane, a rich pastry cream. You can substitute peaches or pears for the plums, if desired; serve in wedges topped with dollops of creme fraiche.
This recipe was also featured on Martha Stewart Living TV.
This dough is similar to pate brisee, but it is further enriched with egg yolks and more sugar. This pastry dough may be stored in the freezer up to one month. To thaw, transfer disks to refrigerator overnight, or let stand at room temperature one hour.
Unused dough can be stored, wrapped well in plastic, in the refrigerator for up to three days or in the freezer for up to one month. If you have only one tart pan, you can bake the shells consecutively; let the shell cool completely in the pan before removing.