Plum Tart With Almond Pastry Crust

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 6 ripe but firm plums, about 1 1/2 pounds
• 2 teaspoons sugar
• 1/4 teaspoon cinnamon
• 1/2 teaspoon lemon juice
• 1/3 cup unsalted blanched almond
• 1 cup whole wheat pastry flour
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 cup sugar
• 2 tablespoons chilled butter, cubed
• 2 tablespoons canola oil
• 1 egg
• 1 tablespoon seedless raspberry preserves or 1 tablespoon strawberry preserves
• 2 teaspoons water

Recipe

• 1 for the filling:
• 2 fill a large stockpot halfway with water and bring to a boil.
• 3 while water is boiling, take a paring knife and cut a 1/2-inch x on the bottom of each plum. set aside.
• 4 fill a large bowl with ice and water and set aside.
• 5 when water is boiling, gently drop plums into water for 30 to 45 seconds.
• 6 remove with a slotted spoon and immediately submerge in ice water for 2 to 3 minutes.
• 7 remove and dry plums gently with a paper towel.
• 8 over a medium-sized bowl, remove skins from plums - they should slip off fairly easily.
• 9 slice plums in half and remove pits.
• 10 toss with sugar, cinnamon, and lemon juice and set aside.
• 11 for the crust:
• 12 preheat oven to 375 degree f.
• 13 grind the almonds in a food processor until they are a fine crumb.
• 14 add the pastry flour, salt, cinnamon, nutmeg and sugar to the almond in the processor and pulse 5 times to incorporate.
• 15 add butter and oil and pulse for about 20 seconds, until mixture forms small clumps.
• 16 add the egg and pulse an additional 20 to 30 times, until mixture forms a ball, being sure not to over-process.
• 17 dough will hold together, but be slightly sticky.
• 18 evenly press dough into the bottom and sides a 9-inch tart pan with a detachable bottom.
• 19 bake for 8 to10 minutes, or until surface of tart is no longer shiny.
• 20 remove from oven and let cool.
• 21 place tart shell on a cookie sheet.
• 22 toss plum halves in their own juices in bowl.
• 23 arrange plums, cut-side down, in the tart shell, crowding as many plums as you can into tart.
• 24 bake for 15 to 20 minutes, or until fruit is slightly tender but still firm.
• 25 remove from the oven and let cool.
• 26 for the glaze:
• 27 heat preserves over a low flame or in microwave until melted.
• 28 combine with water and brush surface of tart.