French Almond Plum Tart (Tarte Et Creme D'amande)
when you have too many plums...
Ingredients
- 1 Ridiculously Easy Press-in Shortbread Tart Crust (sweet version)
- 7 tablespoons very soft butter
- ⅓ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoons all-purpose flour
- 1 cup almond flour (not almond meal)
- ¼ teaspoon kosher salt
- 4-5 fresh plums (I used red plums but you could also use black plums, apricots, nectarines...)
- 1 ½ tablespoons granulated sugar for sprinkling (I love to use this Vanilla Sugar)
- 2 tablespoons apricot jam or apple or currant jelly (Use 3 tablespoons if you're straining the apricot jam.)
Instructions
Prep
- Prepare the Ridiculously Easy Press-in Tart Crust for "sweet crusts that will be further baked" in a 9-inch tart pan. Cool completely.
- Preheat the oven to 350˚F. Line a sheet pan with parchment paper or foil and set aside.
For the frangipane
- Whisk together the soft butter and sugar in a medium size bowl until well-combined.
- Add the eggs and the vanilla and almond extracts. Whisk again until everything is incorporated.
- Add the flours and stir well until all flour is incorporated.
- Spread the frangipane evenly into the prepared crust. Set aside.
For the plum topping
- Slice the plums in half from top to bottom. Remove the pit then slice each half into thin slices (about ⅛-inch thick). (I like to save the smaller slices from either side for the inner ring of plums.)
- Starting on the outside edge, arrange the plum slices overlapping each other and pressing slightly into the Frangipane until you’ve gone all the way around the pan. Then start an inner ring, with the plum slices slightly overlapping the first row as well as each other. If there is a empty space left in the center after adding the second ring, you can add more overlapping slices or roll up the slices and insert them into the Frangipane as pictured above in the post.
- Sprinkle the plums evenly with the sugar.
Baking
- Place the tart pan onto the prepared sheet pan and bake for 25-35 minutes or until the tart does not wiggle in the center when the pan is gently jiggled.
- Warm the jam or jelly for 20-25 seconds in the microwave to thin it out. You can also do this in a small saucepan. If using apricot jam that’s very chunky with fruit, you can push it through a fine-mesh strainer to remove the chunks.
- Brush the jam or jelly over the surface of the tart.
- Place on a cooling rack to cool before slicing.
- Serve with whipped cream or a scoop of vanilla ice cream.