Regina's Almond-Plum Tart
The beauty of this recipe is you make both the pastry and the filling in a food processor and you dont have to wash inbetween making the crust and the filling.
Short Pastry for Tart• 1 stick of butter• 1 1/2 cups all-purpose flour• 1 large egg• 2 tablespoons ice water1. Cut butter into 8 pieces and place on plate and set in freezer for at least 30 minutes2. Add flour into the bowl of a food processor, then add frozen butter. Pulse until butter is the size of a dime. 3. Then add ice cold water and egg, then pulse until dough is a smooth ball. It only takes seconds. 4. Lightly spray 8-inch tart pan with spray oil5. Lightly flour a tea towel and roll dough out to fit tart pan, about 1/4 inch thick. Place dough in pan and lift the edges to make sure there is no air under the dough, and it comes up over the sides. Just press around the edges to get an even crust that comes up to the top all the way around. 6. Chill dough while preparing the filling Almond Tart Filling (preheat oven 350 F)• 1 stick of salted butter room temp • 8 ounces almond paste see notes above in filling ingredients, cut into chunks• 1/2 cup sugar• 2 whole eggs plus 2 yolks at room tempIn food proscessor , add butter and sugar and blend until smooth. Then cube almond paste and add one at a time until blendedAdd eggs and yolks one at a time, until completely incorporated then fold in flour. The consistency should be like a pound cake batter
Finish Plum Tart• 4-5 Plums – slice away from the pit in 1/4 inch slices, begin arranging around the edge first, then working in circles until filled in the middle.
• Bake at 350 for 35-40 minutes. Let cool and remove to cake plate
Finish Plum Tart• 4-5 Plums – slice away from the pit in 1/4 inch slices, begin arranging around the edge first, then working in circles until filled in the middle.
• Bake at 350 for 35-40 minutes. Let cool and remove to cake plate