This delicious plum tart recipe is adapted from this one. I wanted a plum centered dessert to serve with the evening’s Boeuf Bourguignon dinner, a nice tangy sweetness to compliment the thick stew.
1 cup all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into 1/2-inch pieces (I cut it first, then put it in the freezer for about 15 minutes before using it.)
3 tablespoons cold water
1/2 teaspoon vanilla extract
1/4 cup whole almonds
1/3 cup sugar
3 tablespoons unsalted butter
1 tsp almond extract
1/4 cup almond flour
About 8 ripe plums, pitted and thinly sliced
1/4 cup red currant jelly
9-inch Pie pan/tart pan, springform!
You’ll make the crust first, and freeze it while you make the filling.
Pre-heat the oven to 375 degrees.
Mix the flour, sugar, and salt in the food processor. Add the butter a bit at a time, until the dough is clumpy. Add the water and vanilla extract. Process again until it gets clumpy. Turn the dough out onto a lightly floured surface and mold into a tight ball. Flatten it with the palm of your hand, then roll it out to about 12 inches. Transfer the dough to your springform pan, pressing down to make sure it lays flat and has a bit of dough going up the inside. With a paring knife, trim the sides to be even, press down slightly to make it even. With the tines of a fork, press down on the side of the crust to make little indents. Transfer to freezer.
Put the red currant jelly and the almond extract in a small saucepan over very low heat. Mix and let it melt.
In the food processor, grind the almonds, add the almond flour, sugar, egg, and butter. When the jelly has melted, pour mixture into crust, arrange your plums, and then brush the plums with the melted jelly glaze. Bake in the oven for about 45 minutes. Let it cool and serve!