I was prepared to make a plum tart I had made many times before. The recipe calls for almond paste which I had purchased and was ready to chop into small pieces. It would cover the crust and be the base for the plums. But, at the last minute, I decided to return the almond paste to my pantry and instead grind sliced almonds that I store in my freezer. Why I did that, I don't know; but I was perfectly happy with the end result.
I can't say that this plum tart is the most beautiful fruit tart I have ever made. It's very basic and rather plain looking. But the taste was just what I was after; topped with a small scoop of vanilla bean ice cream, you've got one delicious dessert (or, how I finished off the remaining slice -- one delicious breakfast the next morning).
Preheat Oven to 425˚F
• 1 9-inch round or rectangular tart pan with removable bottom, lined with almond tart pastry and kept chilled until ready to fill
• 1/2 cup sliced almonds
• 3 tablespoons sugar, divided
• 3 to 4 plums, sliced
• 1/8 teaspoon cinnamon
• 1/8 cup currant jelly
• splash of brandy, if desired
• vanilla bean ice cream, or sweetened whipped cream for serving
1. In the bowl of a food processor, finely grind the almonds along with 2 tablespoons of the sugar. Evenly distribute the almond mixture over the top of the tart pastry.
2. Place the sliced plums in an overlapping pattern on top of the almond mixture. Combine the remaining 1 tablespoon of sugar with the cinnamon and sprinkle evenly over the plums.
3. Bake on the middle rack of the oven at 425˚F for 10 minutes, then reduce the oven temperature to 375˚. Bake an additional 25 to 30 minutes, or until the crust is a deep golden color.
4. Meanwhile, heat the currant jelly in a small pan over a low flame. Add a splash of brandy to the jelly if desired. When melted and smooth brush the jelly mixture over the hot plum tart. Cool slightly and serve with vanilla bean ice cream or sweetened whipped cream.