American Plum Tart Recipe
If you’re on the lookout for a dessert that’s superbly sweet and tart, look no further than this American Plum Tart recipe. Crushing with the new flavors of ready plums and encased in a buttery, flaky outside, this tart is the perfect treat for any party or gathering.
Equipment
- Dutch oven
- 9×13-inch baking dish
- pan
Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 cup unsalted butter chilled and cut into cubes
- 1/4 cup granulated sugar
- 1/4 tbsp salt
- 1 large egg yolk
- 2-3 tbsp ice-cold water
For the Filling:
- 6-8 ripe plums pitted and sliced
- 1/2 cup granulated sugar adjust according to the sweetness of the plums
- 2 tbsp all-purpose flour
- 1 tbsp vanilla extract
- 1/2 tbsp ground cinnamon
- 1 tbsp lemon juice
- 1 tbsp unsalted butter cut into small pieces
Instructions
- Arrange a rack in the middle of the oven and heat the oven to 375ºF. Cut 6 tablespoons unsalted butter into 3 pieces and place in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 45 minutes.
- Meanwhile, blind bake the crust. Line the chilled dough with parchment paper or aluminum foil. Fill the inside with pie weights or beans. Bake until the edges just begin to brown, 15 to 20 minutes. Remove the weights and paper or foil. Let cool completely, about 30 minutes.
- While the crust is cooling, make the frangipane. Add 1/3 cup granulated sugar to the bowl of butter and beat on medium speed with the paddle attachment until pale and fluffy, about 1 minute. Scrape down the sides of the bowl with a flexible spatula. With the mixer on low, add 2 large eggs one at a time, waiting until the first is completely incorporated before adding the second.
- Scrape down the sides of the bowl again. Add1 teaspoon vanilla extract and 1/2 teaspoon almond extract if using and beat on medium speed until just combined, about 1 minute. It will look curdled, but that’s okay.
- Add 1 1/4 cups almond flour and 1/4 teaspoon kosher salt and beat on low speed until just combined, about 30 seconds. Use the spatula to scrape down the sides of the bowl and finish folding in the flour until combined and smooth. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
- Halve and pit 4 to 5 medium plums, Cut into 1/2-inch thick slices. and slice 4-5 medium plums into 1/2-inch slices. Heat the oven to 350ºF. Transfer the frangipane to the tart shell and spread it into an even layer with an offset spatula. Decoratively arrange the plum slices over the frangipane, overlapping them slightly. Sprinkle with 2 tablespoons of raw sugar. Place the tart on a baking sheet.
- Bake until the frangipane is puffed and golden brown, and the plums are tender, about 55 minutes. Let cool for 5 to 10 minutes before serving. Serve with vanilla ice cream or a drizzle of heavy cream.
Notes
Recipe Notes
Make ahead: Frangipane can be made up 2 days in advance. Tart dough can be made 1 day in advance. Keep both refrigerated until ready to use.