Description
This tart has a buttery crust filled with almond frangipane filling studded with plums.
Ingredients
Scale
- Crust
- 1 cup (120g) all-purpose flour
- 3 tbsp (35g) white sugar
- 1/2 tsp kosher salt
- 1 tsp lemon zest, finely grated
- 6 tbsp (90g) unsalted butter, cold
- 2 egg yolks
- 1 tsp vanilla extract
- 1 to 2 tbsp (30ml) ice water
- Frangipani Filling
- 1 1/4 lb (570g) firm-ripe plums
- 8 oz (225g) almond paste, grated
- 4 tbsp (60g) unsalted butter, softened
- 2 eggs
- 3 tbsp (23g) plain flour
- 1/4 tsp kosher salt
- Glaze
- 1/3 cup(110g) peach jam
- 2 tbsp (30ml) boiling water
- 1 tbsp (15ml) orange liqueur
Instructions
- Preheat oven to 350ºF (176ºC) Make dough first because it has to chill before being baked and then cool completely before it is filled and baked again.
- Combine flour, sugar, salt and lemon zest in a mixing bowl.
- Use pastry blender to combine dry ingredients with butter until it resembles coarse crumbs with small lumps of butter.
- Add egg yolks, vanilla and half of the water to form dough.
- Turn dough out onto counter and knead it to distribute butter.
- If dough is ‘shaggy’, add enough water to make the dough workable.
- Form dough into a disc, use well-floured fingers to pat the dough into an even layer on bottom and one inch up the sides of 9 inch (23 cm) spring form pan.
- Chill dough for 30 minutes, prick bottom of tart shell with a fork, cover dough with foil and fill with pie weights.
- Bake 5 minutes, until edges are golden, remove pie weights and foil, bake crust 15 minutes more, until golden.
- Cool the crust, in pan, while preparing plums and the frangipane filling.
- Cut plums in half, discard seeds, and set aside.
- Combine almond paste, butter and sugar using an electric mixer. Beat until light and fluffy.
- Reduce speed to low, add eggs, one at a time, beat well after each addition.
- Beat in the flour and salt.
- Spread filling in tart shell and poke plum halves into the filling.
- Bake tart 70 minutes or until frangipane is puffed and golden.
- Top with glaze made by combining jam with water.
- When jam has melted, stir in orange liquor.
- Drizzle glaze on hot tart and cool it in pan on rack for 15 minutes before removing the side of the pan.
- Cool the tart completely before serving.
Notes
- Peaches, apricots, or berries can be substituted for plums.
- If you can’t get to the market in Ortigia, almond paste can be found in the baking aisle at most markets.
- It is not the same as marzipan.
- Prep Time: 20 mins
- Cook Time: 1 hour 40 mins
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 410