Red Plum & Almond Tart with Cream & Sour Cream Topping
Fluffy puff pasty filled with red plum and almond, after baking it comes out juicy inside and crispy outside, topped with cream and sour cream mixture, giving the extra creaminess!
Yield
8 servingsPrep
20 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | sheet |
puff pastry
frozen (half of 17 1/4-ounce package) and thawed |
|
| 1 | large |
eggs
lightly beaten |
|
| ½ | cup |
almonds
sliced and toasted |
|
| 7 | tablespoons |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 ¾ | pounds |
plums
red, about 8 large, pitted cut into 1/3-inch-thick wedges |
|
| ⅓ | cup |
plum jam
or preserves |
* |
| 1 | tablespoon |
water
|
|
| For the topping | |||
| ½ | cup |
heavy whipping cream
chilled |
|
| 4 | tablespoons |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | sheet |
puff pastry
frozen (half of 17 1/4-ounce package) and thawed |
|
| 1 | large |
eggs
lightly beaten |
|
| 118 | ml |
almonds
sliced and toasted |
|
| 105 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 793.8 | g |
plums
red, about 8 large, pitted cut into 1/3-inch-thick wedges |
|
| 79 | ml |
plum jam
or preserves |
* |
| 15 | ml |
water
|
|
| For the topping: | |||
| 118 | ml |
heavy whipping cream
chilled |
|
| 6E+1 | ml |
sour cream
|
|
Directions
Position rack in bottom third of oven and preheat oven to 400°F.
Line large rimless baking sheet with foil.
Roll out puff pastry on lightly floured working surface to 14-inch square.
Cut off 1-inch-wide strips from each side of square.
Brush strips with beaten egg.
Place strips atop edges of pastry square, egg side down, pressing to adhere.
Trim ends to fit.
Transfer pastry square to prepared baking sheet.
Mix together almonds, 2 tablespoons sugar and flour in small bowl.
Sprinkle evenly over bottom of pastry. (Can be made 3 hours ahead. Chill.)
Put plums in large bowl.
Add 4 tablespoons sugar, and stir until evenly coated.
Place plums decoratively over almond mixture.
Bake until pastry is golden brown and puffed and plums are tender, 25 to 35 minutes.
Remove from the oven and transfer pan to wire rack.
Using metal spatula, loosen tart from baking sheet, leaving tart on sheet.
Add jams and water in heavy small saucepan, stir over low heat until jam melts.
Brush jams over warm plums.
Serve warm, at room temperature or chilled.
Just before serving:
For the topping:
Add cream, sour cream and 1 tablespoon sugar in a bowl with an electric mixer until soft peaks form.
Spoon topping on top of the tart and serve.
