Plum Tart – Martha Stewart Living

  • on March 16, 2007
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Ingrients & Directions

Pate Sucree (separate
-recipe), chilled
3 tb Almond paste (about 3 oz)
1 tb All-purpose flour
1 1/4 lb Santa Rosa plums (4 or 5),
-pitted and sliced into
-1/4-inch-thick wedges
2 ts Sugar
1 lg Egg yolk beaten with 1 T
Heavy cream, for egg wash
1/4 c Plum or red-currant jam

1. Heat oven to 375′. Set a 4 1/2-by-14-inch bottomless tart form on a
parchment-lined baking sheet. Roll out pastry to 1/8 inch thick, it should
be about 3 inches longer and wider than tart form. Roll pastry onto pin and
unroll over form; let extra dough hand over the edge. Fit dough into form.

2. Crumble almond paste evenly over pastry and sprinkle flour evenly on
top. Neatly overlap sliced plums in a fish-scale pattern on top of flour
and sprinkle with sugar. Fold sides of pastry over plums and tear to create
a 1-inch free-form edge. Chill for 10 to 15 minutes. Brush pastry with egg
wash. Bake until crust is golden brown and fruit is bubbling, about 35

3. Meanwhile, heat jam and 2 T water in a small saucepan over medium heat.
Remove from heat and strain if necessary, discarding fruit solids. Brush
warm glaze over fruit. Cool slightly, remove tart form, and serve.

Martha Stewart Living/August/94 Scanned & fixed by Di Pahl

8 Servings

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