Plum Tart
By: Anonymous
Published: Saturday, February 13, 2010 - 3:40am

Ingredients




8 tablespoons unsalted butter - (1 stick)
cup sugar plus
2 tablespoons sugar
2 lrgs eggs
teaspoon salt
teaspoon pure almond extract
1 cup almond flour
cup all-purpose flour plus more
recipe Pate Sucree Extra (see below)
6 tablespoons plum jam
3 mediums plums - (1 lb) cut ¼" wedges
(substitute peaches or pears, if desired
cup all-purpose flour
cup sugar
1 pch salt
1 cup unsalted butter cut in pieces
cup ice water
3 lrgs egg yolks

Preparation

1 Make the Pate Sucree Extra: Combine the flour, sugar, and salt in the bowl of a food processor. Pulse to combine. Add butter, and process just until the mixture resembles a coarse meal, about 10 seconds. With machine running add 1/4 cup ice water in a slow, steady stream through feed tube. Drizzle in egg yolks, and process just until the dough holds together without being wet or sticky, about 30 seconds. Test dough by squeezing a small amount together. If it is crumbly, add a bit more ice water. Divide dough in half. Pat into discs, and wrap in plastic. Chill for at least 1 hour. 2 Preheat oven to 375 degrees. Make the frangipane: In the bowl of a food processor, combine the butter and sugar. Process until smooth. Add the eggs, salt, and almond extract. Pulse to combine. Add almond and all-purpose flours, and process until a fine paste forms. Set aside. 3 On a lightly floured surface, roll pate sucree dough into a 12-inch circle. Fit circle into a 10-inch tart tin with a removable bottom, being careful not to stretch dough too thin. Spread 3 tablespoons jam into bottom of lined tart tin. 4 Transfer frangipane to a pastry bag fitted with a 1/2-inch tip. Pipe evenly over jam. Arrange plum wedges over frangipane in a circular pattern, closely overlapping wedges and completely covering frangipane. Sprinkle with sugar. Bake until crust is golden and plums are cooked through and beginning to caramelize, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack, and let cool. 5 In a small saucepan, melt remaining 3 tablespoons jam. Brush evenly over cooled tart. Serve at room temperature. 6 This recipe yields 1 ten-inch tart. 7 Yield: 1 ten-inch tart