As a kid I somehow disliked plums in their raw form. I only ate them cooked, baked or preserved. It remains impossible for the contemporary me to understand the reasons, but I’m glad that I learned to love this great fruit in all of its forms. This new appreciation does place, however, dire expectations from any plum tart or pie to surpass the raw fruit.
I was mostly pleased with this tart, but it couldn’t fulfill those expectations. It did offer though a chance to consume great amounts of butter masqueraded as a fruit based treat. Next time I make it I will try to have more plums and less sugar.
- 170gr butter
- 250gr flour
- 50gr sugar
- 1/4tsp salt
- 1tbsp milk
- beans for blind-baking
I took the basic 1:2:3 ratio of sugar:butter:flour but reduced the sugar amount, as the frangipane is very sweet by itself. Still, I would use less sugar next time. The technique for making the dough is explained here.
While the dough is chilled, cut the plums (I don’t know how many) into small, but not too thin, wedges. Add a little sugar and squeezed lemon juice and toss to coat. You don’t have to alter the plums’ taste too much, just to get them to lose some liquids.
- 100gr almond meal
- 100gr soft butter
- 100gr sugar
- 1 egg
- 1tsp vanilla extract
When the dough has chilled through (at least 1 hour) roll it and place in a tart pan. Place the tart pan in the fridge to chill once again before baking, and preheat the oven at 190°C. After 10-15 minutes in the fridge, cover the tart shell in aluminum foil, place some beans on top and bake for 10 minutes before removing the foil and baking for another 5-10 minutes until the rim only lightly browns.
Remove the tart shell from the oven, cover with plums and frangipane:
Bake again until the frangipane gets slightly brown. It’s ok if it is still a little wobbly. Remove from the oven and let cool completely before consumption. In the blazing hot Tel-Avivian August, the tart must be kept in the refrigerator, but it is better if let to warm up a little before serving.