Plum Tart With Almond Pastry Crust

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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