PLUM FRANGIPANE TART

Plum Frangipane Tart image

This plum frangipane tart can be made with prunes if fresh plums aren't available. Saute them in butter first to soften.

Provided by Anonymous

Time 2h5m

Yield 8

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
⅓ cup white sugar
1 pinch salt
7 tablespoons cold unsalted butter, cut into small cubes
3 ½ tablespoons water
1 large egg yolk
7 tablespoons unsalted butter, softened
½ cup white sugar
1 large egg
1 cup ground almonds
8 large Plums, raw

Steps:

Combine flour, sugar, and salt in a large bowl. Rub in cold butter cubes with your fingers until mixture looks like bread crumbs. Add water and egg yolk; knead into a ball. Wrap pastry in plastic wrap and chill in the refrigerator for at least 1 hour.
Preheat the oven to 350 degrees F (175 degrees C).
Combine softened butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Add egg and mix until well combined. Add ground almonds and beat frangipane until well combined.
Roll out chilled pastry dough and transfer to a 9-inch fluted tart tin; trim edges.
Spread frangipane over the pastry base. Arrange plums on top in a circular pattern.
Bake in the preheated oven until the pastry is golden brown and the plums are soft, about 45 minutes.

Nutrition Facts : Calories 484.8 calories, Carbohydrate 58.6 g, Cholesterol 102.3 mg, Fat 24.5 g, Fiber 2 g, Protein 10.7 g, SaturatedFat 13.5 g, Sodium 33.7 mg, Sugar 29.4 g