Almond and Plum Tart
Elevate your dessert game with this stunning Almond and Plum Tart, a perfect blend of rich, buttery pastry, delicate almond filling, and juicy, caramelized plums. This elegant tart begins with a crisp, homemade crust that serves as the foundation for velvety almond cream, crafted from ground almonds, powdered sugar, and a hint of vanilla. Sweet, ripe plum slices are artfully arranged on top, creating a visually striking dessert accented with crunchy slivered almonds. A light apricot glaze ties it all together, adding a glossy finish and a touch of sweetness. Perfect for a dinner party centerpiece or an indulgent afternoon treat, this tart is an impressive way to showcase seasonal plums while embracing the comforting flavors of almonds. Ready in just 40 minutes of prep and 40 minutes of baking, this recipe is a must-try for any baking enthusiast!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 50 grams Granulated sugar
- 100 grams Unsalted butter, cold and cubed
- 1 large Egg yolk
- 2 tablespoons Cold water
- 120 grams Ground almonds (almond flour)
- 100 grams Powdered sugar
- 100 grams Unsalted butter, softened
- 1 large Egg
- 1 teaspoon Vanilla extract
- 5 medium Ripe plums, sliced
- 30 grams Slivered almonds (for topping)
- 2 tablespoons Apricot jam (for glazing)
Instructions
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold cubed butter and rub it in using your fingertips until the mixture resembles coarse crumbs.
Add the egg yolk and cold water to the bowl, then mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 180°C (350°F). Grease and line the bottom of a 9-inch tart pan with parchment paper.
Roll out the chilled dough on a lightly floured surface to fit the tart pan. Gently press the dough into the pan and trim any excess around the edges. Prick the base with a fork and chill in the refrigerator for 15 minutes.
Blind bake the tart shell: Cover the shell with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 5 minutes until lightly golden. Set aside to cool.
To make the almond filling, cream together the softened butter and powdered sugar in a bowl until light and fluffy. Beat in the egg and vanilla extract until well combined.
Fold the ground almonds into the mixture to form a smooth almond filling.
Spread the almond filling evenly into the cooled tart shell.
Arrange the plum slices on top of the almond filling in your desired pattern, slightly overlapping them.
Sprinkle the slivered almonds over the top for added crunch.
Bake the tart in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
While the tart is still warm, heat the apricot jam in a small saucepan over low heat until it is smooth. Brush the jam over the plums to glaze.
Allow the tart to cool completely before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.4 g | 247% | |
| Saturated Fat | 107.8 g | 539% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 841 mg | 280% | |
| Sodium | 158 mg | 7% | |
| Total Carbohydrate | 268.0 g | 97% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 100.6 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 228 mg | 18% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1132 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
