http://www.baltimoresun.com/entertai...etter-featrec-
plum-tart,0,97173.story



Mmmmmmmmmmmm, almonds, butter, sugar.......... Mmmmmmmmmmmmmm (I think I
need a coffee!!)


But instead of fluffing around with sliced, blanched almonds, I'd just use
almond meal.

This is on my 'to do' list.



Almond plum tart


Prep: 40 minutes
Cook: 1 hour
Servings: 10

Ingredients:
1 1/4 cups flour
1 tablespoon confectioners' sugar
1/8 teaspoon salt
1 stick (1/2 cup) unsalted butter, frozen, cut into small pieces
1 egg yolk
2 tablespoons ice water

Tart filling:
1 1/2 cups sliced, blanched almonds
3/4 cup sugar
1/2 stick (1/4 cup) unsalted butter
2 tablespoons flour
1/4 cup almond liqueur
2 large eggs

Plum topping:
1 1/4 pounds fresh plums, pitted, thinly sliced
2 tablespoons each: unsalted butter, sugar

1. Combine flour, sugar and salt in food processor. Process to blend, 2
seconds. Add butter; process until mixture resembles coarse meal, 5-10
seconds. Add the egg yolk with motor running. Add the water; pulse until
dough is just beginning to come together into a ball.

2. Transfer dough to floured work surface. Press into round shape. Roll
out into a circle large enough to fit a 10-inch tart pan with removable
bottom. Fit dough into the pan. Trim off excess dough at the edges. Place
pan on baking sheet. Press the dough against sides of pan.

3. Heat oven to 400 degrees. For filling, process the almonds in the food
processor until they are finely ground. Add sugar, butter, flour and
liqueur. Pulse until a meal-like paste is formed. Add the eggs; process to
incorporate, 10 seconds. Spread mixture in lined pan to make an even
layer.

4. For plum topping, arrange plum slices overlapping tightly in concentric
circles. Arrange 2 rows of plum slices in the center of the tart. Dot with
butter and sugar. Bake until tart is brown on top, about 1 hour. Cool.
Remove the sides of the tart pan; place tart on a cake platter.

Nutrition information:
Per serving: 445 calories, 56% of calories from fat, 29 g fat, 12 g
saturated fat, 106 mg cholesterol, 42 g carbohydrates, 9 g protein, 53 mg
sodium, 3 g fiber.

--
Peter Lucas
Hobart
Tasmania

If riding in an airplane is flying, then riding in a boat is swimming..If
you want to experience the element, get out of the vehicle !

On Nov 4, 3:06*pm, Aussie > wrote:
> http://www.baltimoresun.com/entertai...etter-featrec-
> plum-tart,0,97173.story
>
> Mmmmmmmmmmmm, almonds, butter, sugar.......... Mmmmmmmmmmmmmm (I think I
> need a coffee!!)
>
> But instead of fluffing around with sliced, blanched almonds, I'd just use
> almond meal.
>
> This is on my 'to do' list.
>
> Almond plum tart
>
> Prep: 40 minutes
> Cook: 1 hour
> Servings: 10
>
> Ingredients:
> 1 1/4 cups flour
> 1 tablespoon confectioners' sugar
> 1/8 teaspoon salt
> 1 stick (1/2 cup) unsalted butter, frozen, cut into small pieces
> 1 egg yolk
> 2 tablespoons ice water
>
> Tart filling:
> 1 1/2 cups sliced, blanched almonds
> 3/4 cup sugar
> 1/2 stick (1/4 cup) unsalted butter
> 2 tablespoons flour
> 1/4 cup almond liqueur
> 2 large eggs
>
> Plum topping:
> 1 1/4 pounds fresh plums, pitted, thinly sliced
> 2 tablespoons each: unsalted butter, sugar
>
> 1. Combine flour, sugar and salt in food processor. Process to blend, 2
> seconds. Add butter; process until mixture resembles coarse meal, 5-10
> seconds. Add the egg yolk with motor running. Add the water; pulse until
> dough is just beginning to come together into a ball.
>
> 2. Transfer dough to floured work surface. Press into round shape. Roll
> out into a circle large enough to fit a 10-inch tart pan with removable
> bottom. Fit dough into the pan. Trim off excess dough at the edges. Place
> pan on baking sheet. Press the dough against sides of pan.
>
> 3. Heat oven to 400 degrees. For filling, process the almonds in the food
> processor until they are finely ground. Add sugar, butter, flour and
> liqueur. Pulse until a meal-like paste is formed. Add the eggs; process to
> incorporate, 10 seconds. Spread mixture in lined pan to make an even
> layer.
>
> 4. For plum topping, arrange plum slices overlapping tightly in concentric
> circles. Arrange 2 rows of plum slices in the center of the tart. Dot with
> butter and sugar. Bake until tart is brown on top, about 1 hour. Cool.
> Remove the sides of the tart pan; place tart on a cake platter.
>
> Nutrition information:
> Per serving: 445 calories, 56% of calories from fat, 29 g fat, 12 g
> saturated fat, 106 mg cholesterol, 42 g carbohydrates, 9 g protein, 53 mg
> sodium, 3 g fiber.
>
> --
> Peter Lucas * * * * * * * * * * * * * *
> Hobart
> Tasmania
>
> If riding in an airplane is flying, then riding in a boat is swimming..If
> you want to experience the element, get out of the vehicle !

I think an hour at 400 deg. F. would be too long .... wouldn't you
have charred pastry edges? I'd probably keep an eye on it at 25
minutes, or else lower the temperature to 350 and check it after 30
minutes. The filling has 2 large eggs and doesn't appear to be very
liquid, if you spread it in an even layer - even a quiche takes only
about 35-40 minutes at 375.

N.

Nancy2 > wrote in news:577557e3-6178-4427-9853-
:

> On Nov 4, 3:06*pm, Aussie > wrote:
>> http://www.baltimoresun.com/entertai...ns-newsletter-
featrec-
>> plum-tart,0,97173.story
>>
>> Mmmmmmmmmmmm, almonds, butter, sugar.......... Mmmmmmmmmmmmmm (I think
I
>> need a coffee!!)
>>
>> But instead of fluffing around with sliced, blanched almonds, I'd just
us
> e
>> almond meal.
>>
>> This is on my 'to do' list.
>>
>> Almond plum tart
>>

>
> I think an hour at 400 deg. F. would be too long .... wouldn't you
> have charred pastry edges?


I'll let you know when I make it.

Just had to look on my Universal Converter and saw that 400F is 204C....
so yeah, it seems a tad hot for a thinish tart.

But it does say "about" one hour. So there's a bit of latitude there.


> I'd probably keep an eye on it at 25
> minutes, or else lower the temperature to 350 and check it after 30
> minutes. The filling has 2 large eggs and doesn't appear to be very
> liquid, if you spread it in an even layer - even a quiche takes only
> about 35-40 minutes at 375.


Unless it's one of my cheesecakes that need a long 'soft' cook, I don't
usually take much notice of setting the temp gauge to exact temps etc.
I've watched quite a few (European, and one Australian down in Tassie)
chefs who cook on Agars (wood stoves) and they have different compartments
in the stove. Several hot, one not so hot..... they don't worry about "Oh,
it has to be done for 37 minutes at 187.5C"..... they just whack it in
with a rough estimate, and cook it till it's done.

My approach is much the same. The recipe is a *guide*, not a bible.


--
Peter Lucas
Hobart
Tasmania

If riding in an airplane is flying, then riding in a boat is swimming..If
you want to experience the element, get out of the vehicle !