The plum season always seems to creep up on me. For some reason I expect it to be later than it is and at once I notice it, it’s halfway through. In an attempt to keep up with is this year, I made this easy tart.
It may not be the prettiest tart to look at, but it is very tasty. The recipe is slightly adapted from Diana Henry’s “Simple” cookbook. In it she uses apricots and amaretti, but I swapped them for plums and almonds. The tart is easy to make and apart from chilling the dough for an hour, it doesn’t require much time at all.
Serve this crumbly and delicious tart with ice cream, whipped cream or on its own.
Plum tart with almonds
- 280 g flour
- 150 g cold unsalted butter, diced
- 5 Tbs sugar
- 1 egg yolk
- 1 Tbs milk
- 50 g ground almonds
- 25 g sliced almonds
- 10 plums, pitted and quartered (I used Zwetschgen)
Place the flour, butter and sugar in a food processor and mix until the size of peas. Add the yolk and milk and process until the dough comes together into a ball. If needed, add ice water a teaspoon at a time. Wrap in plastic wrap and chill for an hour.
Preheat the oven to 190°C. Roll out the dough into a circle onto a piece of parchment paper. Slide the rolled out dough with the parchment paper onto a baking sheet. Mix both the almonds with the sugar in a bowl and scatter the mixture over the circle of dough, leaving a 4 cm border and reserving about 2 Tbs of the mixture. Place the plums on the almond mixture and carefully fold up the rim of the dough over the fruit. Sprinkle the remaining almond mixture over the tart. Bake for about 35 minutes. Cool before serving.
