A quick way to a plum-good tart

August 22, 1993|By Betty Rosbottom

A quick way to make a delicious plum tart: Puff pastry is rolled and shaped into a free-standing pastry shell, then filled with a mixture of almond paste, eggs, lemon juice and zest, and flour. The tart is topped with plum wedges and baked until the crust is golden brown.

Plum-almond tart

Makes 6 to 8 servings

1 (about 9 3/4 -by-9-inch) sheet frozen puff pastry, defrosted (see note)

1/4 cup unsalted butter, softened

1/2 cup (4 ounces) almond paste, broken into chunks

1 tablespoon granulated sugar

1 tablespoon grated lemon zest (grated color portion of rind)

2 1/2 teaspoons lemon juice

2 tablespoons flour

2 large eggs

1 pound red or purple ripe plums, cleaned

1 1/2 tablespoons light brown sugar, packed

1/4 cup sliced almonds

On lightly floured work surface, roll out puff pastry sheet to a 10 1/2 -inch square and trim to make a 10 1/2 -inch circle. Then, using inch plate or tart bottom, trace circle in center of dough. Tightly roll up edges of pastry to traced circle and pinch to form a 3/4 -inch-high rim. Transfer pastry circle, using 2 spatulas, to baking sheet. Refrigerate 30 minutes to firm or cover tightly with plastic wrap and refrigerate overnight.

Place butter and almond paste chunks in bowl of electric mixer. Beat on medium speed until well blended, 1 to 2 minutes. Add granulated sugar, lemon zest, lemon juice and flour and beat several seconds more to incorporate. Add eggs, 1 at a time, beating well several seconds after each addition, until incorporated. Pour filling into prepared pastry shell on baking sheet.

Halve plums, pit and cut into 1/2 -inch wedges. Arrange wedges in overlapping circles on top of filling. Sprinkle light brown sugar on top.

rTC Bake tart at 375 degrees until filling is set, plums tender and crust golden, about 40 minutes. Sprinkle almonds over plums and bake 5 minutes more. Remove and cool tart 20 minutes. Serve warm or at room temperature.

NOTE: Pepperidge Farm puff pastry comes in boxes that contain 2 sheets of puff pastry, each about 9 3/4 -by-9 inches. You will need one sheet.

+ Los Angeles Times Syndicate

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