Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Plum Tart 2.6 (21) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 26, 2021 Print Rate It Share Share Tweet Pin Email Yield: 1 10-inch tart 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 créme fraiche. This recipe was also featured on Martha Stewart Living TV. Ingredients 8 tablespoons (1 stick) unsalted butter ½ cup sugar, plus 2 tablespoons for sprinkling 2 large eggs ¼ teaspoon salt ¼ teaspoon pure almond extract 1 cup almond flour ½ cup all-purpose flour, plus more for dusting ½ recipe Pate Sucree Extra 6 tablespoons plum jam 3 medium plums (about 1 pound), cut into ¼-inch wedges Directions 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. Rate it Print