Fresh Plum Tart

This recipe is based upon one in a cookbook called "The Joy of Cooking" by Susie Weisenthal. This is one of the best tarts that I have ever tasted. Please use USA grown, California, ripe, plums in season. The black Santa Rosa plums work great for this. I use the kitchenaid for this.

• Ready In: 1 hr 30 mins
• Serves: 6
• Yields: 1 tart

Ingredients

• Crust

• 6  tablespoons unsalted butter, at room temperature
• 1⁄4 cup sugar
• 3  tablespoons almond paste
• 1  cup all-purpose flour
• 2  large eggs, at room temperature

• Filling

• 1 3⁄4 lbs plums, pitted and cut into 1/2-inch thick slices
• 1⁄2 cup sugar
• 1 1⁄2 tablespoons lemon juice, from a fresh lemon
• 1 1⁄2 tablespoons cornstarch

Directions

1. 1.Preheat Oven to 375°F.
2. 2. Cream the butter in an electric mixer until fluffy.
3. 3. Slowly add the sugar and mix until fluffy.
4. 4.Add the almond paste and mix until the mixture is light and fluffy.
5. 5. Add the flour and eggs and mix just until the dough gathers together.
6. 6. Pat the dough into the bottom and up th sides of a 9" tart pan. Refrigerate 30 minutes.
7. 7. Bake for 20-25 minutes : the shell should be a light golden.
8. 8. Transfer the shell to a rack to coll.
9. 9. Mix the plums, sugar, lemon juice and cornstarch together.
10. 10.Place the fruit mix into the prepared shell.
11. 11.Cover the edges of the tart with foil to prevent the edges from browning to quickly.
12. 12. Place the tart on a baking sheet lined with parchment paper and bake at 375 F for 20-30 minutes or until the fruit is tender.
13. 13. Transfer to rack to cool.