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Saturday, June 18, 2016

Almond and plum tart

Oct 1, 2012 Chatelaine
Preparation time:20 minutes
Baking Time:35 minutes
Makes:10 wedges


1 cup (250 mL) all-purpose flour
3 tbsp (45 mL) granulated sugar
1/4 tsp (1 mL) salt
1/2 cup (125 mL) cold unsalted butter, cut into cubes
1 tbsp (15 mL) white vinegar or lemon juice
5 ripe plums
1/3 cup (75 mL) unsalted butter, at room temperature
1/2 cup (125 mL) granulated sugar
1 egg
1 tsp (5 mL) almond extract
3/4 cup (175 mL) ground almonds
1 tbsp (15 mL) all-purpose flour
granulated sugar (optional)

Tangy plums nestled in a melt-in-your-mouth almond filling on a no-fail shortbread crust? This tart is perfect for after-dinner lingering.

For crust, whirl flour, sugar and salt in a food processor just until blended. Add butter. Pulse until coarse crumbs form. Add vinegar. Pulse just until mixture starts to form a ball. Place in centre of a 9-inch (23-cm) fluted tart pan with a removable bottom. Lightly flour hands, then press dough from middle of pan to outside edge and up side until even with rim. Place in freezer until firm, 10 to 15 minutes. Meanwhile, place oven rack in bottom position. Preheat oven to 500F (260C).

For filling, slice unpeeled plums into thin wedges, then set aside. Place butter in a large bowl. Using an electric mixer, beat in sugar until well mixed, 3 minutes. Beat in egg and almond extract, then ground almonds and flour. Scrape into tart shell and smooth surface.

Tuck plums partway into batter, forming concentric circles. Sprinkle with pinches of sugar. Place tart on a baking sheet. Reduce oven temperature to 400F (200C). Bake on bottom rack of preheated oven until plums are fork-tender, 35 to 40 minutes.

Nutrition (per Serving)

Protein3.9 G Fat 20.1 G Carbohydrates 29.6 G Fibre 1.4 G Iron 1 Mg Calcium 29 Mg Sodium 67 Mg Calories 307

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