I made this very decadent, yet wonderfully bright recipe based on one I found here, with a few variations. One variation was using frozen, thawed plums from my neighbor instead of fresh, which I’m very happy about because not only are they “hyper-local”, but they have a wonderful tartness and deep hue that pairs perfectly with the rich almond-butter-egg mixture. I meant to bring him a piece, but ended up finishing off the leftovers because it was too good - shh, don’t tell him!
The other variations include adding a tablespoon of oloroso sherry to the almond mixture because I couldn’t help myself and using my trusty pâte brisée recipe instead of what they used for their crust because, well, I’m lazy sometimes. Also, I paired the tart with a side of ginger-buttermilk ice cream and yes, I don’t regret it for a second. The recipe with my variations (apart from the ice cream) is below. If I made it again, I might make a bit less of the frangipane and omit the glaze because I loved how it looked before I glazed it (more minimal-artsy, less pizza-like) and think that it would still be decadent with less of the rich frangipane.
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup sugar
- 7 tablespoons cold unsalted butter, plus more for greasing the tart pan, diced
- 2-3 tablespoons cold milk or water
Brandied plums and glaze (I wouldn’t do glaze if I made it again):
- 10 plums (frozen and thawed or fresh), halved and stones removed
- 1-2 tablespoons unsalted butter
- 1-2 tablespoons sugar
- 1-2 tablespoons brandy
- 2 tablespoons plum jam (Instead of jam, I just chopped and cooked down a few more plums with leftover plum juice from roasting)
- 3/4 cup room temperature unsalted butter, diced
- 3/4 cup granulated sugar
- 3 eggs, beaten
- 1-1/2 cups almond meal
- 1 tablespoon oloroso sherry
Heat oven to 350 degrees F and grease a tart pan.
Crust: Mix dry ingredients and cut in butter. Using pastry blender, fork, or hands mix butter into four mixture until the dough resembles small peas. Add milk or water and blend until dough sticks together when pressed, but is still crumbly. Press dough into and up sides of pan, chill in refrigerator for 30 minutes, then bake for 10-15 minutes, until golden. Take out of oven and let cool.
Plums: While crust is cooling, lay plums, cut side up, on a baking sheet in a single layer. Place about 1/2 teaspoon of butter on each plum then dust with sugar. Mix together brandy with 1-2 tablespoons of water and pour over the plums. Roast for 20 minutes, basting occasionally. Remove from oven and allow to cool.
Glaze: Pour the liquid from the plum roasting pan into a small sauce pan with jam or a few chopped plums. Bring to boil and reduce by half then set aside.
Frangipane: In a food processor, beat butter and sugar until light and fluffy. Blend in one egg at a time followed by 1/4 of the almonds. Repeat until all egg and almonds are incorporated then add 1 tablespoon sherry.
Assemble and bake: Preheat oven to 320 degrees F. Spread frangipane over tart shell, then layer with plums, cut side up. Bake for 45-55 minutes until a toothpick inserted comes out clean.
Remove the tart from the oven, reheat plum glaze and paint using a pastry brush. Serve with a side of ginger-buttermilk ice cream, if you can handle it!