Plum - Almond Cream Tart


Ok disclaimer - I ADORE Clotilde Dusoulier. Seriously. Love her recipes. Sadly, I don't always have every ingredient in her recipes so this particular recipe is a variation on her Tarte Amandine a la Myrtille (Blueberry Amandine Tart). I adore "almond" anything. Sadly, I ate all my blueberries for breakfast and had to put leftover plums in this instead. Nonetheless! Simply delicious and wonderful. I also ran out of almonds (hence my addition of almond flour, which I happen to have a lot of for some reason) so I didn't put them on top of the tart halfway through the baking, but I'm sure that would have been stunning presentation.


Finally, I am in "experiment mode" and am trying every pie/tart dough recipe I can find. This is not her dough recipe - hers is delicious though. The real deal. This one is from "My French Kitchen" - Joanne Harris. She is also fabulous.


Plum-Almond Cream Tart


For the dough

2 cups all-purpose flour

12 tablespoons chilled unsalted butter, cut into pieces

butter spray

1 tablespoon sugar

1 large egg beaten with two tablespoons water


For the filling

8 smallish plums

1/4 cup almonds (unsalted)

1/2 cup almond flour

1/2 cup sugar

1/4 teaspoon fine sea salt

8 tablespoons unsalted butter, cut into pieces

2 large eggs


Directions:


For the dough


Mix the flour and sugar. Add the chunks of butter in, one by one, mixing with your fingers so that the texture gets nice and crumbly. Add the egg and mix for about a minute until the mixture is completely blended. Cover with plastic wrap and put in fridge for at least 45 minutes.


Preheat oven to 350 degrees F. Put the dough in a pre-buttered dough pan. As I apparently have people from Australia reading these posts - my jokes about "no-cal wanna-be butter spray" is what I generally use. It's butter spray sold here in the US that I buy - I like the kind with less calories but it sprays evenly onto the pan and is much quicker than butter. I'm lazy. It's a substitute for just buttering the pan.


Spread the dough evenly around the pan and then place in oven for about 20 minutes.


For the filling


Use a food processor. Put sugar, almonds, almond flour and salt in food processor and blend until fully mixed. Then add the butter, piece by piece until that is blended in as well. Finally, add the eggs so that the mixture takes on a creamy texture - this is your almond cream.


Cut up the plums into slices (or whatever fruit you might want to toss in there) and cover with the almond cream evenly. Put in the oven for about 40 minutes at 350 degrees F.


Voila!


3 comments:

  1. How is it possible that you are so skinny when you cook things like this? I love the flavours you use. Always mouth watering. I love almonds too. Lord...

    "As I apparently have people from Australia reading these posts - my jokes about "no-cal wanna-be butter spray" is what I generally use." hehe... we Aussies are simple, simple people. We understand butter and also margarine (if we are cosmopolitan of mind) anything else is very confusing. Especially when you turn something tangible into a spray. That's very strange.

    ReplyDelete
  2. me like plum. me like cream. me no like almond. me like tart. ummm.

    ReplyDelete

 

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