Description
This plum frangipane tart can be made with prunes if fresh plums aren’t available. Saute them in butter first to soften.
Ingredients
- 2 cups all-purpose flour
- ⅓ cup white sugar
- 1 pinch salt
- 7 tablespoons cold unsalted butter, cut into small cubes
- 3 ½ tablespoons water
- 1 large egg yolk
- 7 tablespoons unsalted butter, softened
- ½ cup white sugar
- 1 large egg
- 1 cup ground almonds
- 8 large Plums, raw
Instructions
- Combine flour
- sugar
- and salt in a large bowl. Rub in cold butter cubes with your fingers until mixture looks like bread crumbs. Add water and egg yolk; knead into a ball. Wrap pastry in plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine softened butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Add egg and mix until well combined. Add ground almonds and beat frangipane until well combined.
- Roll out chilled pastry dough and transfer to a 9-inch fluted tart tin; trim edges.
- Spread frangipane over the pastry base. Arrange plums on top in a circular pattern.
- Bake in the preheated oven until the pastry is golden brown and the plums are soft
- about 45 minutes.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 2 hrs 5 mins
Servings: 8