Plum Tart
Author: 
 
Ingredients
  • Tart Shell
  • ½ cup butter
  • ⅓ cup sugar
  • ½ teaspoon vanilla
  • 1 cup flour
  • Filling
  • 6-7 plums
  • 3-4 tablespoons sugar – depends on the ripeness and your taste
  • 1 tablespoon lemon juice
  • 1 tablespoon corn starch
  • 4 tablespoon almond paste
Instructions
  1. Mise En Place ~ Gather Ingredients
  2. Preheat the oven to 400°F/200°C.
  3. Make the crust
  4. Cream the butter and sugar.
  5. Stir in the vanilla.
  6. Gently mix in the flour.
  7. Press into the bottom of an 8-inch/20-cm spring-form pan, giving it about an inch/2.5cm rim.
  8. Sprinkle of almond paste; chill
  9. Bake for about 15 minutes until golden.
  10. Remove from the oven.
  11. Pit and slice plums
  12. Sprinkle with sugar, lemon juice, and cornstarch
  13. Macerate your plums.
  14. Place plum slices in concentric circles.
  15. Place the juice in the microwave and cook 15 seconds at a time until thickened.
  16. Spread over plums, but save enough to glaze the top of the tart when you remove it from the oven.
  17. Bake tart for 25-30 minutes.
  18. Remove and glaze with reserved plum juices.
Notes
Almond Paste

Ingredients
1-1/2 cups blanched almonds = 150 g.
1-1/2 cups confectioners' sugar = 262.5 g
1 egg white
1-1/2 teaspoons almond extract
¼ teaspoon salt
Directions
Place almonds in a food processor; cover and process until smooth. Add the confectioners' sugar, egg white, extract and salt; cover and process until smooth.
Divide almond paste into ½-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months. Yield: 1-1/2 cups.

Recipe from Taste of Home
Recipe by Make Mine Lemon at https://www.makeminelemon.com/plum-tart/