Plum and Almond Tart

Sweet and Seasonal Plum and Almond Tart Make the most of the bounty of seasonal flavors when you learn to bake this plum and almond tart! Almonds flavor both the filling and the crust; fresh plums and preserves top it off. It's the perfect desert to serve at every autumn get-together.

Amount8-10 Servings

Ingredients & Tools
Instructions

Ingredients

1/2 cup slivered almonds
3/4 cup plus 2 tablespoons all-purpose flour
1/3 cup firmly-packed dark brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon and 1/4 teaspoon salt
1/8 teaspoon ground allspice
6 tablespoons cold butter
1 egg yolk
1/2 package (4 ounces) almond paste
2 tablespoons butter, softened
2 tablespoons granulated sugar
1 egg
3 red plums
1 tablespoon peach or apricot preserves

Tools
Extra Long Non-Stick Tart and Quiche Pan, 14 x 4.5-Inch
Recipe Right Non-Stick Cooling Grid, 16 x 10-Inch

Instructions

Click to mark complete

Preheat oven to 350°F.
In bowl of food processor, pulse almonds until finely ground. Add 3/4 cup flour, brown sugar, cinnamon, 1/8 teaspoon salt and allspice; pulse until combined. Add cold butter and egg yolk; pulse until a dough forms. Press dough into bottom and up sides of tart pan.
In bowl of food processor, process almond paste, softened butter, sugar and egg until thoroughly combined. Add 2 tablespoons flour and 1/4 teaspoon salt; mix until just combined. Spread evenly into tart shell. Top with sliced red plums, overlapping slightly.
Bake 40-45 minutes or until crust and almond fillings are lightly browned. Cool completely in pan on cooling grid. In small bowl, microwave peach preserves until melted, about 15 seconds, and brush over cooled tart.
Makes 8-10 servings.