Plum and Almond Tart
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 405405 cal |
| pro | 6 g6g pro |
| total fat | 25 g25g total fat |
| carb | 40 g40g carb |
The luscious tang of fresh plums tastily complements the sweetness of almonds in this summer showcase pie.
Ingredients
- 2 cups all-purpose flour 2 cups all-purpose flour
- 1 tbsp granulated sugar 1 tbsp granulated sugar
- 1/2 tsp grated lemon rind 1/2 tsp grated lemon rind
- 1/4 tsp salt 1/4 tsp salt
- 3/4 cup cold butter , cubed3/4 cup cold butter, cubed
- 1 egg 1 egg
- 1 tbsp Ice water 1 tbsp Ice water
- Almond Filling:
- 1/3 cup butter , softened1/3 cup butter, softened
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 2 eggs 2 eggs
- 1/2 tsp vanilla 1/2 tsp vanilla
- 2/3 cup ground almonds 2/3 cup ground almonds
- 1-1/2 lb prune plums , halved1-1/2 lb prune plums, halved
- Icing sugar Icing sugar
Preparation
In bowl, combine flour, sugar, lemon rind and salt. Using pastry blender or 2 knives, cut in butter until mixture is in fine crumbs with a few larger pieces. Stir egg with water; drizzle over flour mixture, stirring briskly with fork until pastry holds together. Knead lightly into ball; flatten into disc. Wrap and refrigerate for 30 minutes. (Pastry can be refrigerated for up to 3 days or frozen for up to 3 months; thaw if necessary. Let stand at room temperature for 15 minutes before rolling out.)
On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness; fit into 11-inch (28 cm) flan pan with removable bottom. Refrigerate for 30 minutes. Prick pastry with fork; line with foil and add pie weights or dried beans. Bake in 375°F (190°C) oven for 15 minutes. Lift out foil with weights; bake for about 5 minutes longer or until golden. Let cool.
Almond Filling: In bowl, beat butter with sugar; beat in eggs and vanilla. Stir in almonds until blended. Pour into cooled pastry shell. Arrange plums, cut side up, over filling.
Bake in 350°F (180°C) oven for 30 to 40 minutes or until filling is golden brown and plums are tender. Let cool on rack. Sprinkle with icing sugar.
Source : © CanadianLiving.com
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