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.
Pate Sucree and Pate Sablee:
The French often
use these two classic crusts for tarts. Pate
sucree is light and crisp; pate sablee is rich
and crumbly (indeed, its name comes from
the French word for "sand"). The former is a
little easier to roll out; the latter can be
pressed into the pan with your fingertips.