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Almond Plum Tart 02

Make Almond Plum Tart 02 at home with Unbleached All Purpose Flour, Salt, Unsalted Organic Butter Room Temperature, All Purpose Flour, and Raw Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 cup
• 8 oz
• 1 tsp
• 1 stick
• 2 tsp
• 2 tbsp

Method (preview)

1. 1

   Mix flour, Sucanat and salt in a food processor until combined.

2. 2

   Add the butter and pulse until butter pieces are pea-size.

3. 3

   Add egg yolk and pulse until dough begins to clump--stop before it makes a ball.

4. 4

   Press dough into a 10-inch tart pan with a removable bottom and trim top of dough. (There will probably be some leftover.) Chill in the freezer for 30 minutes.

5. 5

   Preheat oven to 350 degrees.

6. 6

   Line shell with foil and fill with pie weights (or dried beans) and bake tart shell for 10 minutes, remove foil and weights and bake for another 10 minutes.

7. 7

   Put butter and Sucanat in food processor and combine well.

8. 8

   Add ground almonds until combined.

9. 9

   Add flour and cornstarch, then egg and egg white and process until very smooth (the Sucanat will still be a little grainy).

10. 10

    Add vanilla and almond extract just to blend.

11. 11

    Spread frangipane (almond paste) in tart shell.

12. 12

    Arrange plums, cut sides up, on top of frangipane spiral or concentric circles are pretty, and gently press them in.

13. 13

    Sprinkle with sugar and place in 350 degree oven.

14. 14

    Bake about 45 minutes or until golden.

15. 15

    Remove and let cool on a wire racksprinkle with sliced almonds before serving.