Monday, July 27, 2015

Palatial Plum Tart

Have you ever noticed that food can make you feel a certain way?

For instance, steak or ribs make me feel like I belong in the South, with corn on the cob, grits, and a good shrimp-fry.

While scones make me feel like I should be sipping tea in the afternoon in Britain.

And this plum tart?  It makes me feel regal and sophisticated, with the slightest hint of slyness as vanilla ice cream oozes between hot plum slices and an almond-cookie crust.

Is your mouth watering?

Mine is...

Palatial Plum Tart


Crust:  (Makes 2 9-inch tart crusts)

1 c. unsalted butter (softened)
1 tsp salt
1/2 c. sugar
1 3/4 c. flour
1/2 c. almond flour
2 egg yolks

6-7 plums (sliced about 1/4" thick)


Cream the butter, sugar, and salt together until light and fluffy.  Add the flours and mix until combined.  Add the egg yolks and blend in thoroughly.

Pat the dough into a disc, wrap in plastic wrap and chill for 30 minutes.

Roll the dough to 1/4" thickness, then transfer to your tart pan and press the dough into the pan (*note the above recipe makes enough dough for two large tarts, you can freeze one for later).  Prick the dough all over with a fork and freeze for about 10 minutes.

Preheat oven to 350.

Arrange your plum slices in alternating directions inward toward the center of the pan, allowing some overlap toward the center.

Bake 35-40 minutes, or until the crust begins to turn a golden brown.

Allow the tart to slightly cool before removing from the pan.

Serve with good vanilla ice cream (this part is a MUST!  It is SO good!)


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