Recipe by Grace Lynn
I can't believe I forgot to post this recipe! I have made this tart about 10 times already with either plum or mango. This tart is beautiful and will impress all your friends! Recipe is from "The Best of Sunset Recipes" cookbook.
- 1⁄2 cup butter, softened
- 1⁄2 cup granulated sugar, plus
- 2 tablespoons granulated sugar
- 1 teaspoon orange zest (I have skipped this before and still tasted great)
- 1⁄2 teaspoon almond extract
- 1⁄4 teaspoon salt
- 3 large eggs
- 1 cup all-purpose flour
- 1 -1 1⁄4 lb firm ripe red plums or 1 -1 1⁄4 lb purple plums (I usually use about 3 plums)
- 1 -2 tablespoon powdered sugar
Directions See How It's Made
- Cut the butter into small pieces and put in a bowl.
- Add 1/2 cup sugar and beat with a mixer on low speed to combine, then on high speed until well blended, about 2 minutes.
- Add orange peel, almond extract, salt, and eggs.
- Beat on low speed to mix, then on high speed until well blended and smooth, 3 to 4 minutes.
- Add 1 cup flour and beat on low to mix, then on high to blend.
- Butter and flour an 11- to 11 1/2-inch tart pan (I used a 10-inch) with removable rim.
- Scrape batter into pan and spread level.
- Rinse plums, cut in half, and pit; cut fruit into 1/4-inch thick slices (I usually slice them thinner).
- Overlap all the slices on batter; sprinkle with remaining 2 tablespoons granulated sugar.
- Bake on the middle rack of a 375 degree oven until batter that pops up around fruit is lightly browned and tart begins to pull away from pan sides, 35 to 45 minutes.
- Let cool about 10 minutes.
- Dust with powdered sugar (it will melt quickly on the cut fruit).
- Remove pan rim (if tart sticks, use a small knife to release it from the rim) and set on a plate.
- Serve hot, warm, or cool.
- Serve plain, with slightly sweetened whipped cream, creme fraiche, sour cream, or vanilla ice cream!