Plum and Almond Tart
The luscious tang of fresh plums tastily complements the sweetness of almonds in this summer showcase pie.
Servings: 10
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 405 |
| protein | 6 g |
| fat | 25 g |
| carbohydrate | 40 g |
-
2 cups (500 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
1/2 tsp (2 mL) grated lemon rind
1/4 tsp (1 mL) salt
3/4 cup (175 mL) cold butter, cubed
1 egg
1 tbsp (15 mL) ice water
Almond Filling:
1/3 cup (75 mL) butter, softened
1/2 cup (125 mL) granulated sugar
2 eggs
1/2 tsp (2 mL) vanilla
2/3 cup (150 mL) ground almonds
1-1/2 lb (750 g) prune plums, halved
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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