Plum Portrait Tart
Transform your dessert table into a work of edible art with this stunning Plum Portrait Tart. Featuring a buttery, homemade pastry crust filled with rich almond cream, this tart is crowned with vibrant slices of ripe plums arranged in a mesmerizing, portrait-like swirl. The combination of juicy plums, a touch of lemon juice, and a glossy apricot glaze creates a harmony of sweet and tart flavors, while the almond filling adds a decadent, nutty richness. This show-stopping dessert is perfect for entertaining or a special occasion and is as pleasing to the eye as it is to the palate. Easy-to-follow steps and wholesome, fresh ingredients ensure you'll create a bakery-quality tart that's sure to impress family and friends.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 40 grams Granulated sugar
- 1 pinch Salt
- 60 milliliters Ice water
- 125 grams Ground almonds (almond flour)
- 75 grams Powdered sugar
- 75 grams Unsalted butter (softened)
- 2 large Eggs
- 8 medium Plums (ripe, mixed colors if desired)
- 1 tablespoon Lemon juice
- 3 tablespoons Apricot jam
- 1 tablespoon Water
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just starts to come together. Be careful not to overwork the dough. Form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Roll out the chilled tart dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming off any excess, and prick the base all over with a fork. Chill in the freezer for 10 minutes.
Line the tart shell with parchment paper and fill with baking weights or dried beans. Blind bake for 15 minutes. Remove the parchment and weights, then bake for another 5 minutes. Set it aside to cool.
In a medium bowl, cream the softened butter and powdered sugar together until light and fluffy. Add the ground almonds and mix until combined.
Beat 1 egg into the almond mixture until smooth, then add the second egg and mix again. Spread the almond cream evenly over the cooled tart shell.
Cut the plums in half, remove the pits, and slice them thinly. Place the slices in a bowl and toss gently with the lemon juice to prevent browning.
Arrange the plum slices in a swirling, overlapping pattern over the almond cream, starting from the outer edge and working your way to the center, creating a portrait-like design.
Bake the tart for 35-40 minutes, or until the almond cream is set and slightly golden. Remove from the oven and allow to cool.
In a small saucepan, warm the apricot jam with 1 tablespoon of water until melted. Strain if necessary to remove any lumps. Brush the glaze gently over the plums for a glossy finish.
Let the tart cool completely before slicing and serving. Enjoy your Plum Portrait Tart!
Nutrition Facts
Calories |
4081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.3 g | 312% | |
| Saturated Fat | 111.5 g | 558% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 317 mg | 14% | |
| Total Carbohydrate | 433.7 g | 158% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 211.6 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 476 mg | 37% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2204 mg | 47% | |
*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.
