I had peaches on my shopping list, because it is peach season. However, the ones I found did not look fresh or ripe, and had no smell to them. I am not sure what that is all about, but like a store-bought tomatoes there was no flavor. So what to do? I went through the market sniffing fruit. The plums I could smell and looked inviting so I brought home enough make a plum tart.
I have decided that Laura Calder’s tart crust is my go-to recipe. I was so happy with the apple tart recipe that the crust has become my favorite. I made some almond paste a while back. I divided it up into half-cup portions and put it in the freezer. Every time I make a tart I pull out some and use it. It saves time and effort, and it makes me feel efficient.
With a little sugar, lemon juice, and cornstarch I macerated the plums, then I took the juice and put it into the microwave, in 15-second increments to bring it up to a boil. When the juices comes to a boil cornstarch will thicken. I saved a spoonful or two to glaze the top after I took it out of the oven and still hot. You can use another jelly like apple or apricot, but I kind of like the clean plum flavor.
Now I am still on a hunt for peaches, but this plum tart is plum delicious. It is so easy, I would encourage you to make one, or make whatever stone fruit smells the best because it is the season.
- Tart Shell
- ½ cup butter
- ⅓ cup sugar
- ½ teaspoon vanilla
- 1 cup flour
- 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
- Mise En Place ~ Gather Ingredients
- Preheat the oven to 400°F/200°C.
- Make the crust
- Cream the butter and sugar.
- Stir in the vanilla.
- Gently mix in the flour.
- Press into the bottom of an 8-inch/20-cm spring-form pan, giving it about an inch/2.5cm rim.
- Sprinkle of almond paste; chill
- Bake for about 15 minutes until golden.
- Remove from the oven.
- Pit and slice plums
- Sprinkle with sugar, lemon juice, and cornstarch
- Macerate your plums.
- Place plum slices in concentric circles.
- Place the juice in the microwave and cook 15 seconds at a time until thickened.
- Spread over plums, but save enough to glaze the top of the tart when you remove it from the oven.
- Bake tart for 25-30 minutes.
- Remove and glaze with reserved plum juices.
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
1/4 teaspoon salt
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
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