Fresh Plum Frangipane Tart

This is an incredible dessert made with delicious plums and complemented by an almond custard filling.  Almost any fruit can be substituted.





Plum Frangipane Tart
Bon Appétit June 1997
Makes 8 Servings.

almond crust:

Makes One 9-inch Crust

1 1/4 cups all purpose flour
1/2 cup slivered blanched almonds (about 2 ounces)
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
3/4 teaspoon almond extract (I used less)
2 tablespoons (about) ice water

Blend flour, almonds, sugar and salt in a food processor until nuts are finely ground. Add butter and pulse food processor until the mixture resembles coarse meal. Mix in almond extract and enough water to form moist clumps. Knead dough briefly to combine, flatten into a disk and wrap in plastic. Refrigerate 2 hours or up to one day.

Filling:
1 cup slivered blanched almonds
1/3 cup sugar
5 tablespoons unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon dark rum (I omitted)
1 teaspoon grated lemon peel
5 large plums, halved and pitted, then sliced

Blend all ingredients except plums in a food processor until almonds are finely ground.

Glaze:
2 tablespoons apricot jam (I used plum syrup)
2 teaspoons brandy (I omitted)

Preheat oven to 375°F. Roll out crust dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Gently press dough into tart pan; trim excess. Freeze crust 15 minutes.

Place tart pan on baking sheet. Bake crust 10 minutes; pierce with toothpick if crust bubbles. Continue to bake until crust is pale golden, about 12 minutes. Cool crust on baking sheet 15 minutes. Maintain oven temperature.

Spread frangipane filling in prepared crust. Place plum slices on top of frangipane, pressing gently to anchor.

Bake tart on baking sheet until frangipane is puffed and golden and plums are tender, about 30 minutes.

For glaze, bring jam and brandy to a boil in a small saucepan. Brush glaze over warm tart. Remove sides of tart pan and cut into wedges to serve.