Wednesday, November 17, 2010

What to do with Perfect Plump Purple Plums

Andrew recently came home with a box of perfect plump purple plums.  They deserved a vehicle to show off their lusciousness and I remembered a recipe that I'd clipped from the Chicago Tribune earlier this fall.

This tart, which we generously shared (two pieces) with our neighbors, was just as good on day two and almost as good on day three.  



Almond Plum Tart (from the Chicago Tribune)


Crust:

1 1/4 cups flour
1 tbsp confectioners' sugar
1/8 tsp salt
1 stick unsalted butter, very cold, cut into small pieces
1 egg yolk
2 tbsp ice water

Filling:


1 1/2 cups sliced, blanched almonds
3/4 cup sugar
1/2 stick unsalted butter
2 tbsp flour
1/4 cup almond liqueur
2 large eggs


Plum topping:


1 1/4 pounds fresh plums, pitted and thinly sliced

To make the crust, combine flour, sugar and salt in food processor.  Process to blend--about two seconds.  Add butter and process until the mixture resembles coarse meal, 5-10 seconds.  Add the egg yolk with motor running.  Add the water and pulse until dough is just beginning to come together in a ball.


Transfer dough to floured work surface.  Press into a round shape then roll out into a circle large enough to fit a 10-inch tart pan with removable bottom.  Fit dough into pan and trim off excess.  Press the dough against the edges of the pan and place on a baking sheet.


Heat oven to 400 degrees.


To make the filling, process the almonds in the food processor until they are finely ground.  Add sugar, butter, flour and liqueur.  Pulse until a meal-like paste is formed.  Add the eggs and process to incorporate, about 10 seconds.  Evenly spread the mixture into the crust.


Arrange the plum slices into overlapping, tightly concentric circles covering the entire filling.


Bake until slightly browned, about 1 hour.  Cool, serve and expect a delicious treat!

20 comments:

  1. That looks beautiful and the plums with the almonds, yum!!

    ReplyDelete
  2. I agree. If you find yourself with some plums make this decadent dessert! I can't believe you gave any away...I don't think I'd be able to part with it!

    ReplyDelete
  3. Once again, I find myself wishing I were your neighbor!! I love plums and almonds... okay, let's face it; I love everything, except olives. LOL! This one looks so good.

    ReplyDelete
  4. Beautiful! Plums and almonds are a great flavor combination. This recipe is a keeper.

    ReplyDelete
  5. Bonnie, I have not read Jan's latest book. I feel badly about giving up on the one that takes place in Mississippi and feel like I should read that first... maybe not though!
    Yes... any help I can give you on the family tree... I'm there! The news 2011 edition of Family Tree Maker is available. Warning: genealogy can become an addiction. But if you are facing a large winter where outdoor activities are limited..well, then this is your answer. You will never be sorry.
    Karen
    Ladybug Creek
    P.S. If you are getting together with family for Christmas then use that as a time to fill out a sheet with information. Let me know if you want me to help you with that. :-)

    ReplyDelete
  6. you continue to surprise me each day with foods i have never had or even heard of. thanks

    ReplyDelete
  7. I've made a plum tart by "guess" but it is nice to have an actual recipe. It looks beautiful and I'm sure it tastes as good as it looks! Had an IL license plate in our driveway over night--fun to hear a good solid midwestern accent as an old friend overnighted with us!

    ReplyDelete
  8. So do I need to read "Home" first??
    Karen

    ReplyDelete
  9. Actually it was right on 77 at Fancy Gap, in the rain and fog, that he was delayed 2 hours and detoured due to a major "wreck" (as they call accidents here in the south) so was 2 hours later than anticipated in arriving here.

    ReplyDelete
  10. I have not read the comments on the new book but I think it is being well received. I'll try to take the other book with me to Mexico next week.
    I miss Mitford too. I actually at at the Main Street Cafe and ate a livermush sandwich. Yummm!!
    Karen

    ReplyDelete
  11. Looks delicious, Bonnie... I love plums... Reminded me of Plum Pudding and Wassail at Christmastime... Thanks so much!!!

    Have you ever enjoyed Flaming Plum Pudding??? It's tremendous!!!!

    Hugs,
    Betsy

    ReplyDelete
  12. O.K. Bonnie, this has to be the prettiest recipe I've ever seen! Much too pretty to destroy by cutting into and eating! Perhaps Peter Piper picked those plums! I'm presuming that this post is powerfully potent!!

    ReplyDelete
  13. Sounds good--would be a lovely Thanksgiving dessert.

    Melinda

    ReplyDelete
  14. That looks like an amazing French pastry.

    ReplyDelete
  15. oh those lovely plump plums....what a wonderful dessert! The almond filling sounds like the perfect compliment to those plums!

    ReplyDelete
  16. Perfect plump plums deserve to end up in a lovely dessert such as this one. Beautiful!

    ReplyDelete
  17. Almonds, plums, and a perfect pastry dough to hold all this goodness intact. This looks just beautiful! Thank you for sharing. I hope you are having a relaxing Wednesday night

    ReplyDelete
  18. That is one gorgeous tart. I love plums but never buy them, I'm not sure why.

    Maybe I should get some and make this!

    ReplyDelete

I always enjoy hearing from you, my blogging friends.