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.
Martha Stewart Living, July 2001
Yield Makes one 10-inch tart
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup sugar, plus 2 tablespoons for sprinkling
- 2 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pure almond extract
- 1 cup almond flour
- 1/2 cup all-purpose flour, plus more for dusting
- 1/2 recipe <u>Pate Sucree Extra</u>
- 6 tablespoons plum jam
- 3 medium plums (about 1 pound), cut into 1/4-inch wedges
- Preheat oven to 375 degrees. Make the frangipane: In the bowl of a food processor, combine butter and sugar. Process until smooth. Add eggs, salt, and almond extract. Pulse to combine. Add almond and all-purpose flours, and process until a fine paste forms. Set aside.
- On a lightly floured surface, roll pate sucree dough into a 12-inch circle. Fit circle into a 10-inch tart tin with a removable bottom, being careful not to stretch dough too thin. Spread 3 tablespoons jam into bottom of lined tart tin.
- Transfer frangipane to a pastry bag fitted with a 1/2-inch tip. Pipe evenly over jam. Arrange plum wedges over frangipane in a circular pattern, closely overlapping wedges and completely covering frangipane. Sprinkle with sugar. Bake until crust is golden and plums are cooked through and beginning to caramelize, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack, and let cool.
- In a small saucepan, melt remaining 3 tablespoons jam. Brush evenly over cooled tart. Serve at room temperature.
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