Sugar Plum Tart
Sugar plums, available in high summer, are sweet and small; they're halved and baked on almond frangipane in a rich pate sablee.
- Yield: Makes one 10-inch tart
Source: Martha Stewart Living, July 2004
- Pate Sablee
- Almond Frangipane
- 1 pound 2 ounces sugar plums or other small plums, halved crosswise and pitted
- 3 tablespoons turbinado or other raw sugar
- Confectioners' sugar, for dusting
Press dough into a 10-inch round tart pan with a removable bottom. Refrigerate 10 minutes. Trim dough flush with top edge of pan. Refrigerate until cold, about 30 minutes.
Preheat oven to 350 degrees. Line tart shell with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 10 minutes. Remove parchment and weights; continue baking until surface is golden, about 10 minutes. Let cool on a wire rack.
Spread frangipane in shell. Arrange plums, cut sides up, on top in concentric circles, pressing gently. Sprinkle with turbinado sugar. Bake until golden, 45 to 50 minutes. Let cool on a wire rack. Just before serving, dust tart with confectioners' sugar.