Any firm, ripe plum will work well in this rustic, elongated, rectangular tart. If you prefer, you can make the same recipe in a nine-inch-round tart ring.
- Yield: Makes one 4 1/2-by-14-inch tart
Source: Martha Stewart Living, August 1994
- 1 tablespoon all-purpose flour, plus more for dusting
- Pate Sucree
- 3 tablespoons almond paste
- 1 pound plums (4 or 5), pitted and sliced into 1/4-inch-thick wedges
- 2 teaspoons sugar
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1/4 cup plum or red-currant jam
Heat oven to 375 degrees. Line a baking sheet with parchment paper, and set a 4 1/2-by-14-inch bottomless tart form on top. Set the baking sheet aside.
On a clean work surface, roll out pate sucree to a 7 1/2-by-17-inch rectangle, about 1/8 inch thick. Roll the rectangle onto pin; unroll over form; let extra dough hang over edge. Using knuckles, fit dough into form.
Crumble almond paste evenly over dough, and sprinkle flour evenly over almond paste. Arrange sliced plums in a fish-scale pattern on top of the dough; sprinkle plums with sugar.
Fold overhanging dough over plums; tear, creating a 1-inch free-form edge. Transfer the baking sheet to the refrigerator; chill dough 10 to 15 minutes.
In a small bowl, combine egg yolk and cream; beat lightly. Brush chilled pastry with egg wash.
Bake until crust is golden brown and fruit bubbles, about 35 minutes. Transfer tart to a wire rack.
In a small saucepan, combine jam and 2 tablespoons water. Set pan over medium heat, and cook until warm. Remove pan from heat, and pass glaze through a sieve; discard any solids. Brush warm glaze over plums in tart. Let glaze cool slightly, remove tart form, and serve.