Plum Frangipane Tart

A friend of mine posted the most beautiful plum tart on Facebook and I just couldn’t help myself but try one myself. I brought it into my office, paced it in the kitchen and it barely lasted an hour.

Ingredients

Crust

• 250 Grahams AP Flour
• 1/2 teaspoon Salt
• 1/2 teaspoon sugar
• 135 grahams very cold butter, cut into small piece
• 1 large egg mixed with 1 teaspoon of cold water

Filling

• 1 cup toasted almonds
• 1/3 cup sugar
• 5 tabelspoons of unsalted butter, room temperature
• 1 egg
• 1 tabelspoon flour
• 1 teaspoon almond extract
• 1/2 lemon juiced
• Pinch of salt
• 4-5 small plums

Glaze

• 2 tablespoons of honey
• sprinkle smoked salt (or any coarse salt)

Instructions

Crust

1. Sift flour, sugar, and salt onto work surface
2. Add the cubbed butter to the flour mixture and cut into flour with fork (or pastry scraper) until the butter is the size of little peas.
3. Form a well in the center of the mixture and pour in the water-egg mixture. Working until just incorporated and the dough holds together. (You may need to add more ice water). Working any piece into the dough with your palm.
4. Gather the dough into a disk and wrap in plastic
5. Refrigerate the dough an hour or up to 24 hours
6. Flour a work surface, roll out the dough to a 10 inch circle that’s about 1/8 inch thick
7. Lightly wrap over rolling pin and place in pie dish
8. press into dish and cut excess dough
9. Place a piece of parchment paper over the top and add pie weights
10. Bake at 350 degrees for 40 minutes, remove pie weights and let cool

Filling

1. Place the almonds, sugar, room temperature butter, egg, flour, almond extract,  lemon juice and a pinch of kosher salt in a food processor.
2. Spread the almond mixture into the prebaked crust.
3. Top with the sliced plum arranged decoratively.
4. Bake in the 375 degree F oven for 30-35 minutes.  It’s done when the almond cream is puffed and light brown.
5. Once cooled, warm 2 tablespoons of honey and lightly brush the top of the tart, and sprinkle with smoked salt