Almond-Crumble Plum Tart
This buttery, tangy and fruity plum tart is so delicious, the almond crumble adds the extra crunchiness.
Yield
12 servingsPrep
20 minCook
25 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust, | |||
| 1 | cup |
all-purpose flour
|
|
| ¾ | cup |
almonds
sliced |
|
| 4 | tablespoons |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | stick |
butter, unsalted
cold and cut into 1/2-inch cubes |
|
| 2 | tablespoons |
heavy whipping cream
chilled |
|
| 1 | large |
egg yolks
|
|
| For the crumble | |||
| ¾ | cup |
all-purpose flour
|
|
| ½ | cup |
almond paste
packed, 5 ounces |
*
|
| ½ | cup |
brown sugar
packed |
*
|
| ¾ | stick |
butter, unsalted
cold and cut into 1/2-inch cubes, 6 tablespoons |
|
| 4 | tablespoons |
almonds
sliced |
|
| For the filling | |||
| 2 ¼ | pounds |
plums
10 to 12, halved, pitted, thinly sliced |
|
| ½ | cup |
sugar
|
|
| 2 | tablespoons |
cornstarch
plus 2 teaspoons |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust, | |||
| 237 | ml |
all-purpose flour
|
|
| 177 | ml |
almonds
sliced |
|
| 6E+1 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 113 | g |
butter, unsalted
cold and cut into 1/2-inch cubes |
|
| 3E+1 | ml |
heavy whipping cream
chilled |
|
| 1 | large |
egg yolks
|
|
| For the crumble: | |||
| 177 | ml |
all-purpose flour
|
|
| 118 | ml |
almond paste
packed, 5 ounces |
*
|
| 118 | ml |
brown sugar
packed |
*
|
| 84.8 | g |
butter, unsalted
cold and cut into 1/2-inch cubes, 6 tablespoons |
|
| 6E+1 | ml |
almonds
sliced |
|
| For the filling: | |||
| 1 | kg |
plums
10 to 12, halved, pitted, thinly sliced |
|
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
plus 2 teaspoons |
|
Directions
To make the crust:
Blends flour, almonds, sugar and salt in food processor until nuts are finely ground and well blended.
Add butter, process until mixture resembles coarse meal.
Add cream and yolk.
Pulse until dough comes together.
Press over bottom and up sides of 11-inch-diameter tart pan with removable bottom.
Pierce all over with fork.
Refrigerate at least a couple of hours or up to 1 day.
Preheat oven to 400°F.
Bake crust until golden, pressing with back of fork every 5 to 8 minutes if crust bubbles, 24 to 28 minutes.
Transfer crust to a wire rack and let cool.
Reduce oven temperature to 375°F.
Add flour, almond paste and sugar in food processor, blend until almond paste is finely ground and well mixed.
Add butter and pulse until coarse meal forms.
Transfer meal to bowl, and stir in almonds.
Mix together all ingredients in large bowl until incorporated.
Sprinkle ¾ cup crumble over cooled crust.
Place plums on top.
Sprinkle remaining crumble over plums.
Bake tart until filling bubbles thickly and top is golden, 38 to 42 minutes.
Transfer on a wire rack and allow to cool for 30 minutes.
Push up pan bottom to release tart and let cool completely.
Note: It can be made 8 hours in advance and let stand at room temperature.
