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)


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


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!