ALMOND PLUM TART
Makes 1 (10-inch) tart
Perfect for summer, this simple tart features a
creamy almond fi lling studded with fresh plums
and topped with an almond cream topping that
bakes to golden perfection.
10 tablespoons (140 grams) unsalted
butter, softened
½ cup (60 grams) confectioners’ sugar
1 large egg yolk (19 grams)
1½ cups (188 grams) plus 2 tablespoons
(16 grams) unbleached all-purpose
fl our, divided
¼ cup (24 grams) almond meal
Pinch salt
1 teaspoon (4 grams) vanilla extract
8 ounces (227 grams) almond paste
½ cup (113 grams) unsalted butter, room
temperature
¼ cup (50 grams) plus 3 tablespoons
(36 grams) granulated sugar, divided
2 large eggs (100 grams)
2 tablespoons (30 grams) heavy
whipping cream
1 teaspoon (4 grams) almond
extract
4 to 5 plums (496 grams), pitted
and cut into 8 wedges
½ cup (57 grams) sliced raw
almonds
½ teaspoon orange zest
¼ teaspoon (1 gram) orange
blossom water
- Preheat oven to 350°F (180°C).
- In the work bowl of a food
processor, place softened butter,
confectioners’ sugar, egg yolk, 1½ cups
(188 grams) fl our, almond meal, and
vanilla; process until dough just comes
together and forms a uniform ball, about
1 minute. Press into bottom and up sides
of a 10-inch removable-bottom tart pan;
trim excess dough. Freeze for about
15 minutes. - In the work bowl of a food processor, place
almond paste, ½ cup (113) room temperature
butter, 3 tablespoons (36 grams) granulated
sugar, and remaining 2 tablespoons
(16 grams) fl our; process until smooth,
stopping to scrape sides of bowl. Add eggs,
cream, and almond extract; process until
smooth. Spread in frozen tart shell. Arrange
plums, cut side up, in fi lling.
4. In a small bowl, combine almonds, orange
zest, orange blossom water, and remaining
¼ cup (50 grams) granulated sugar. (Mixture
should resemble lightly wet sand.) Sprinkle
onto tart.
5. Bake until fi lling is set and golden, about
50 minutes, covering with foil 40 minutes
into baking to prevent excess browning. Let
cool completely in pan. Remove from
pan, and serve. •