I wish I could take credit for this plum tart recipe but it's not mine. I found it a long time ago, well actually 1997 to be exact in an issue of Family Circle. I've been making it every year since I stumbled upon the recipe. Normally, I don't like to post recipes that have been published before but I think this one is worth sharing.Plum Tart Recipe from Family Circle 8/5/97
Ingredients:
Almond Pastry:
2 cups flour
1 cup ground almonds - I've substituted pecans before but it tastes best with almonds
1/4 cup sugar
1/4 teaspoon salt
3/4 cup of unsalted butter
3 to 4 tablespoons of cold water
Plum Filling:
6 medium-size plums, pitted & sliced
1/2 cup sugar - I adjust this depending on how sweet the plums are. If the plums are tart, add more sugar.
2 teaspoons of lemon juice
1 teaspoon of ground cinnamon
1 teaspoon of ground ginger
1/4 teaspoon of salt
1. Heat oven to 400 degrees.
2. Prepare almond pastry: Combine flour, almonds, sugar and salt in bowl. Cut in butter until mixture resembles coarse meal. Add water one tablespoon at a time until mixture holds together. Divide pastry in half. Place one half in the refrigerator for later.
3. Cover the inside of a 9" tart pan ( with removable bottom) with dough. Place tart pan in the freezer for 15 minutes.
4. Remove form freezer and line with foil. Fill with pie weights or dried beans.
5. Bake at 400 degrees for 15 minutes. Remove foil and weights. Cool on rack. Turn oven temperature to 350 degrees.
6. Prepare tart filling: Combine plums, sugar, lemon juice, cinnamon, ginger and salt in bowl. Place filling in tart shell.
7. Roll remaining dough into a 9 inch circle. Cut dough into fourteen strips. Place seven strips vertically and seven strips horizontally to make a lattice top. Brush lattice top with milk and sprinkle with sugar.
8. Bake at 350 degrees for 45 minutes or until crust is golden and filling is bubbling. I've found that the edge of the tart darkens to quickly and usually tent it with foil about half way through.
9. Once done, remove from oven and serve warm or at room temperature.
Almond Pastry:
2 cups flour
1 cup ground almonds - I've substituted pecans before but it tastes best with almonds
1/4 cup sugar
1/4 teaspoon salt
3/4 cup of unsalted butter
3 to 4 tablespoons of cold water
Plum Filling:
6 medium-size plums, pitted & sliced
1/2 cup sugar - I adjust this depending on how sweet the plums are. If the plums are tart, add more sugar.
2 teaspoons of lemon juice
1 teaspoon of ground cinnamon
1 teaspoon of ground ginger
1/4 teaspoon of salt
1. Heat oven to 400 degrees.
2. Prepare almond pastry: Combine flour, almonds, sugar and salt in bowl. Cut in butter until mixture resembles coarse meal. Add water one tablespoon at a time until mixture holds together. Divide pastry in half. Place one half in the refrigerator for later.
3. Cover the inside of a 9" tart pan ( with removable bottom) with dough. Place tart pan in the freezer for 15 minutes. 4. Remove form freezer and line with foil. Fill with pie weights or dried beans.
5. Bake at 400 degrees for 15 minutes. Remove foil and weights. Cool on rack. Turn oven temperature to 350 degrees.
6. Prepare tart filling: Combine plums, sugar, lemon juice, cinnamon, ginger and salt in bowl. Place filling in tart shell.7. Roll remaining dough into a 9 inch circle. Cut dough into fourteen strips. Place seven strips vertically and seven strips horizontally to make a lattice top. Brush lattice top with milk and sprinkle with sugar.
8. Bake at 350 degrees for 45 minutes or until crust is golden and filling is bubbling. I've found that the edge of the tart darkens to quickly and usually tent it with foil about half way through.
9. Once done, remove from oven and serve warm or at room temperature.
4 comments:
you have been making this for the past 13 years? This must be something worth trying. Thank you for the sharing.
wow, love plum and ginger.. I will try this! thanks for sharing :)
Hi! Ñam-Ñam!I will try this!I invite you to my blog.
as much as i love to try this...I am quite lazy to bake =P
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