Almond-Plum Tart
Recipe from
Food & Wine
Pastry chef Mitchelle Dy sautes plums in Chambord, a black raspberry liqueur, to give the succulent fruit even more sweetness and a slightly boozy edge. She then lays the plums in a puff pastry crust filled with ground almonds. The tart is gorgeous, but -- because Dy prepares the almonds in a food processor and uses store-bought puff pastry -- it's simple to make.
Servings:
6
Prep Time:
2 hrs 15 mins
Total Time:
3 hrs
Ingredients
ALMOND CRUNCH
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1 cupslivered almonds, choppedsee savings
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3 tablespoonsgranulated sugarsee savings
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2 teaspoonswatersee savings
TART
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3 tablespoonsunsalted butter, softenedsee savings
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5 tablespoonspacked light brown sugarsee savings
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1/4 cupChambordsee savings
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5ripe plums, halved, pitted and cut into 1/2-inch wedges (1 pound)see savings
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1/2 cupslivered almondssee savings
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1 1/2 tablespoonsall-purpose flour, plus more for dustingsee savings
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2large eggssee savings
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1 tablespoonpure vanilla extractsee savings
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14 ounceall-butter puff pastry, thawed in the refrigeratorsee savings
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Directions
1.
MAKE THE ALMOND CRUNCH: Preheat the oven to 350 degrees. In a bowl, toss the almonds, sugar, and water until coated. Spread the almonds on a parchment paper-lined baking sheet. Bake for about 11 minutes, stirring once and rotating the baking sheet, until golden; let cool. Break up any large pieces.
2.
MAKE THE TART: In a large skillet, melt 1 tablespoon of the butter with 3 tablespoons of the brown sugar over moderately high heat for 1 minute. Add the Chambord and bring to a simmer. Add the plums and cook, stirring occasionally, until the edges begin to soften, about 2 minutes. Using a slotted spoon, transfer the plums to a baking sheet to cool. Reserve the juices in the skillet.
3.
In a food processor, grind the almonds until very fine. In a medium bowl, combine the remaining 2 tablespoons each of butter and brown sugar. Stir in the 1/2 cup of ground almonds and the 1 1/2 tablespoons of flour. Add 1 egg and the vanilla and stir until fully incorporated.
4.
On a lightly floured surface, roll out the pastry to a rough 13-by-11-inch rectangle. Cut the pastry in half lengthwise and transfer one piece to a parchment paper -- lined baking sheet. In a small bowl, beat the remaining egg. Lightly brush the beaten egg over the pastry on the baking sheet.
5.
Cut out the center of the remaining piece of pastry, leaving a 1-inch-wide rectangular border; reserve the center for another use. Neatly lay the pastry frame on the rectangle on the baking sheet. Lightly brush the border with the beaten egg. Spread the almond mixture over the base of the pastry. Arrange the plums on the almond filling and refrigerate for at least 30 minutes, until chilled.
6.
Preheat the oven to 375 degrees. Bake the tart for 1 hour, until the pastry is golden brown and cooked through. Let stand for 15 minutes, or until cooled slightly. Brush the plums with the Chambord juices. Cut the tart crosswise into slices and garnish with the almond crunch (or sliced almonds). Serve the tart warm or at room temperature.
MAKE AHEAD
The crunch can be stored in an airtight container for up to 3 days.
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