I don't think I've ever purchased plums in April, but I just couldn't wait any longer. I am so very ready to start baking like it's mid-summer! This did the trick.
The original recipe calls for a crust of puff pastry, but I substituted a short crust which I usually always do when puff pastry is used as the tart shell..
Leftovers were very good with morning cappuccinos!
• adapted from a Food & Wine recipe by Mitchelle Dy...
• 2 cups unbleached, all-purpose flour, plus more for dusting
• 1/2 teaspoon sea salt
• 10 tablespoons cold unsalted butter, cubed
• 1 large egg
• Ice water, if needed
• 3 tablespoons unsalted butter, softened
• 5 tablespoons packed light brown sugar
• 1/4 cup Chambord (I used Crème de Framboise)
• 5 ripe plums, halved, pitted, and cut into 1/2-inch wedges
• 1/2 cup slivered almonds
• 1 1/2 tablespoons unbleached, all-purpose flour
• 1 large egg
• 1 tablespoon pure vanilla
• Toasted sliced almonds for sprinkling, optional
To make the crust:
1. Place the flour and salt in the bowl of a food processor. Pulse several times to combine.
2. Toss in the cold butter and pulse until the size of small peas. Add the whole egg and pulse until the dough just begins to come together. If the mixture is too dry to hold together, add ice water little by little until dough is moistened enough to come together.
3. Place flour mixture on a sheet of plastic wrap and press into a disk. Wrap and place in refrigerator for at least an hour.
To make the filling:
1. In a large skillet, melt 1 tablespoon butter with 3 tablespoons of the brown sugar over medium heat until ingredients are thoroughly melted and combined, about 1 minute. Add the Chambord or Crème de Framboise and bring to a simmer. Add the plums and cook, occasionally stirring gently until the edges begin to soften, about 2 minutes. Using a slotted spoon, remove the plums to a large shallow bowl to cool. Reserve the juice in the skillet.
2. In a food processor, grind the almonds until very fine. In a medium bowl, combine the remaining 2 tablespoons butter and 2 tablespoons brown sugar. Stir in the ground almonds and the 1 1/2 tablespoons flour. Add the egg and vanilla; stir until fully incorporated.
3. Dust a work surface with flour and roll the pastry to fit a 9-inch square tart pan or any other shape pan you would like to substitute. Fill the tart pan with the pastry and trim edges. Spread the almond mixture over the base of the pastry. Arrange the plums on the almond filling, adding any additional juices to those reserved in the skillet. Chill the tart in the refrigerator while preheating the oven to 375˚ F.
4. Bake the tart on the center rack of the oven for approximately 50 minutes, until the pastry is golden brown. Remove and let cool briefly. Rewarm the Chambord juices and brush the thick liquid over the plums. Sprinkle with toasted almonds. Serve warm or at room temperature.
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