Lately I have been enjoying Instagram, watching videos and looking at pictures of wonderful creations by talented chefs. Some are gorgeous, incredibly challenging, all professionally looking. Others are simple and wholesome, like this tart. The original recipe @laetice_patisse required nectarines instead of plums, but you could use any stone fruit. It has a friable buttery crust, almond filling and fresh fruit. An absolutely delicious combination. The ingredients were originally in grams, so I am trying to adapt the quantities to volume.
ENJOY!
Gluten-free Plum Tart
Course: DessertDifficulty: Easy30
minutes40
minutesIngredients
- For the crust
250 g 250 Simona’s Flour Mix – 1 2/3 cups
60 g 60 granulated sugar – 5 Tablespoons
125 g 125 unsalted butter, softened – 9 Tablespoons
pinch pinch salt
1 large 1 egg yolk
3 Tablespoons 3 water
- For the almond filling
50 g 50 unsalted butter, softened – 4 Tablespoons
50 g 50 confectioners’ sugar – 6 Tablespoon
1 large 1 egg
50 g 50 almond flour – 7 Tablespoons
pinch pinch salt
1/4 teaspoon 1/4 vanilla extract, or almond extract
4 medium 4 plums, each cut into 16 slices
3 Tablespoons 3 clear jam, warm, to brush over the fruit for finish
Directions
- For the crust
- Combine flour, sugar, and salt in a medium bowl. Add butter and mix in with your fingertips. Add the egg yolk and water and combine.
- Grease a tart pan with removable bottom, and line the bottom with parchment paper. Press the dough evenly in the bottom of the pan, and one inch up the sides. Place in the freezer for 30 minutes.
- For the almond filling.
- Cream together the butter and confectioners sugar. Add the egg, almond flour, and the vanilla. Mix until smooth.
- Preheat the oven to 350 degrees Fahrenheit. Remove the crust from the freezer, use a fork to pierce the bottom. Spread the almond filling on top with an offset spatula and place the slices of plums over it.
- Bake for 45 minutes to an hour, until golden brown. Place on a cooling rack and let it cool until safe to remove from the pan. Place on a serving plate and brush the fruit with the warm jam.
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