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Prep 45 mins
Cook 15 mins
This is the most simple and organic looking tart that I have seen. The plums are left whole and are placed inside the almond pastry shell. I will post a picture soon, but the recipe was taken from Healthy Eating with Ellie Krieger.
- 6 ripe but firm plums, about 1 1/2 pounds
- 2 teaspoons sugar
- 1⁄4 teaspoon cinnamon
- 1⁄2 teaspoon lemon juice
- 1⁄3 cup unsalted blanched almond
- 1 cup whole wheat pastry flour
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1⁄4 cup sugar
- 2 tablespoons chilled butter, cubed
- 2 tablespoons canola oil
- 1 egg white
- 1 tablespoon seedless raspberry preserves or 1 tablespoon strawberry preserves
- 2 teaspoons water
- For the filling:
- Fill a large stockpot halfway with water and bring to a boil.
- While water is boiling, take a paring knife and cut a 1/2-inch X on the bottom of each plum. Set aside.
- Fill a large bowl with ice and water and set aside.
- When water is boiling, gently drop plums into water for 30 to 45 seconds.
- Remove with a slotted spoon and immediately submerge in ice water for 2 to 3 minutes.
- Remove and dry plums gently with a paper towel.
- Over a medium-sized bowl, remove skins from plums - they should slip off fairly easily.
- Slice plums in half and remove pits.
- Toss with sugar, cinnamon, and lemon juice and set aside.
- For the crust:
- Preheat oven to 375 degree F.
- Grind the almonds in a food processor until they are a fine crumb.
- Add the pastry flour, salt, cinnamon, nutmeg and sugar to the almond in the processor and pulse 5 times to incorporate.
- Add butter and oil and pulse for about 20 seconds, until mixture forms small clumps.
- Add the egg white and pulse an additional 20 to 30 times, until mixture forms a ball, being sure not to over-process.
- Dough will hold together, but be slightly sticky.
- Evenly press dough into the bottom and sides a 9-inch tart pan with a detachable bottom.
- Bake for 8 to10 minutes, or until surface of tart is no longer shiny.
- Remove from oven and let cool.
- Place tart shell on a cookie sheet.
- Toss plum halves in their own juices in bowl.
- Arrange plums, cut-side down, in the tart shell, crowding as many plums as you can into tart.
- Bake for 15 to 20 minutes, or until fruit is slightly tender but still firm.
- Remove from the oven and let cool.
- For the glaze:
- Heat preserves over a low flame or in microwave until melted.
- Combine with water and brush surface of tart.