Plum Tart (February 2022)

plum tart, open-faced dessert in a pastry/pie shell
Plum Tart By Schnäggli (Own work) [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC via Wikimedia Commons
Ingredients:
Tart Pastry
½ lb. of butter, cold and cut into pieces
2 ½ cups flour – sifted
1/8 tsp. salt
1 ¼ c powdered sugar
3 Large egg yolks beaten

Filling
¾ lb. butter
1 ½ C granulated sugar (fine)
1 tsp vanilla
2 cups almonds (pulverized to a fine powder)
3 eggs – whole
7/8 ripe but firm plums, halved and pitted

Directions:
Prepare pastry
Mix flour, butter and salt until crumbly.  Mix in powdered sugar and egg yolks.  Once mixed well and adhering together, roll into a ball and chill for 30 minutes in refrigerator.

Preheat oven to 400 degrees F.  Slice chilled dough and press into large 12-14 in tart pan.  Chill for 10 minutes, then prick the dough all over and bake in pre heated oven until slightly tan.  Approximately  10 minutes.  Remove from oven and lower over to 350 degrees F.

Prepare filling
Cream butter and sugar until fluffy, adding vanilla, ground almonds, adding eggs one at a time, beating well.

Arrange plums over baked pastry shell in circular fashion.  Pour filling over them and bake until set, approximately 30 minutes.

Makes 1 tart

~ooOOoo~

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