This Almond-Plum Tart is a sophisticated yet approachable dessert that celebrates the peak of summer fruit. The crisp, tender pastry shell holds a luxurious layer of spiced almond frangipane, providing a nutty, aromatic base for juicy, halved plums. As it bakes, the fruit juices mingle with the almond filling, creating a soft, custard-like texture that contrasts beautifully with the crunchy crust. A glossy brush of currant jelly adds a vibrant, tart finish that cuts through the sweetness. It’s the perfect centerpiece for a weekend brunch, a light summer dinner, or an elegant dessert table. Simple ingredients come together to create a dish that feels far more complex than it is.
Almond-Plum Tart
Description
This Almond-Plum Tart is a sophisticated yet approachable dessert that celebrates the peak of summer fruit. The crisp, tender pastry shell holds a luxurious layer of spiced almond frangipane, providing a nutty, aromatic base for juicy, halved plums. As it bakes, the fruit juices mingle with the almond filling, creating a soft, custard-like texture that contrasts beautifully with the crunchy crust. A glossy brush of currant jelly adds a vibrant, tart finish that cuts through the sweetness. It’s the perfect centerpiece for a weekend brunch, a light summer dinner, or an elegant dessert table. Simple ingredients come together to create a dish that feels far more complex than it is.Ingredients
Directions
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In a bowl, stir together the flour, 2 teaspoons sugar, and salt. Cut in the shortening until the pieces are the size of small peas.
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Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push to the side of the bowl; repeat with remaining water until all ingredients are moistened. Form dough into a ball.
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On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch quiche dish. Trim edges of dough even with the rim of the pan.
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Halve and pit the plums.
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In a mixer bowl, combine ground almonds, 1/3 cup sugar, egg, lemon peel, cinnamon, and almond extract. Beat with an electric mixer on low speed until combined.
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Spread almond mixture evenly in the pastry shell.
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Place plums, cut side down, atop the almond mixture. Dot with butter.
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Bake in a 375°F oven for 50 minutes, or until crust is brown and juice from plums is nearly evaporated.
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Cool on a wire rack. Brush top with melted currant jelly before serving.
Note
For best results, use firm, ripe plums that hold their shape when sliced.
If fresh ground almonds are not available, you can pulse high-quality almond meal in a food processor, but ensure it is very fine to avoid a gritty texture.
This tart can be stored at room temperature for up to 2 days, covered loosely with plastic wrap.
Substitute apricot jam or peach preserves for the currant jelly if preferred.
