Almond and plum tart
Chatelaine
Andreas Trauttmansdorff
Tangy plums nestled in a melt-in-your-mouth almond filling on a no-fail shortbread crust? This tart is perfect for after-dinner lingering.
Ingredients
-
1 cup
all-purpose
flour
-
3 tbsp
granulated sugar
-
1/4 tsp
salt
-
1/2 cup
cold unsalted
butter
, cut into cubes
-
1 tbsp
white
vinegar
, or lemon juice
-
5
ripe
plums
-
1/3 cup
unsalted
butter
, at room temperature
-
1/2 cup
granulated sugar
-
1
egg
-
1 tsp
almond extract
-
3/4 cup
ground
almonds
-
1 tbsp
all-purpose
flour
-
granulated sugar
, optional
Instructions
- For crust, whirl flour, sugar and salt in a food processor just until blended. Add butter. Pulse until coarse crumbs form. Add vinegar. Pulse just until mixture starts to form a ball. Place in centre of a 9-inch (23-cm) fluted tart pan with a removable bottom. Lightly flour hands, then press dough from middle of pan to outside edge and up side until even with rim. Place in freezer until firm, 10 to 15 minutes. Meanwhile, place oven rack in bottom position. Preheat oven to 500F (260C).
- For filling, slice unpeeled plums into thin wedges, then set aside. Place butter in a large bowl. Using an electric mixer, beat in sugar until well mixed, 3 minutes. Beat in egg and almond extract, then ground almonds and flour. Scrape into tart shell and smooth surface.
- Tuck plums partway into batter, forming concentric circles. Sprinkle with pinches of sugar. Place tart on a baking sheet. Reduce oven temperature to 400F (200C). Bake on bottom rack of preheated oven until plums are fork-tender, 35 to 40 minutes.
Nutrition (per serving)
- Calories
- 307,
- Protein
- 4 g,
- Carbohydrates
- 30 g,
- Fat
- 20 g,
- Fibre
- 1 g,
- Sodium
- 67 mg.
