This dish is a go-to dessert for dinner parties or Sunday lunch. It's pretty and impressive, especially when you tell your guests that you made it yourself.
Make sure to select plums that still have some give when you press them. If you can't find plums, you can substitute fall apples or pears with an equally delicious result.
Prep: 40 minutes
Cook: 1 hour
1 1/4 cups flour
1 tablespoon confectioners' sugar
1/8 teaspoon salt
1 stick (1/2 cup) unsalted butter, frozen, cut into small pieces
1 egg yolk
2 tablespoons ice water
1 1/2 cups sliced, blanched almonds
3/4 cup sugar
1/2 stick (1/4 cup) unsalted butter
2 tablespoons flour
1/4 cup almond liqueur
2 large eggs
1 1/4 pounds fresh plums, pitted, thinly sliced
2 tablespoons each: unsalted butter, sugar
1. Combine flour, sugar and salt in food processor. Process to blend, 2 seconds. Add butter; process until mixture resembles coarse meal, 5-10 seconds. Add the egg yolk with motor running. Add the water; pulse until dough is just beginning to come together into a ball.
2. Transfer dough to floured work surface. Press into round shape. Roll out into a circle large enough to fit a 10-inch tart pan with removable bottom. Fit dough into the pan. Trim off excess dough at the edges. Place pan on baking sheet. Press the dough against sides of pan.
3. Heat oven to 400 degrees. For filling, process the almonds in the food processor until they are finely ground. Add sugar, butter, flour and liqueur. Pulse until a meal-like paste is formed. Add the eggs; process to incorporate, 10 seconds. Spread mixture in lined pan to make an even layer.
4. For plum topping, arrange plum slices overlapping tightly in concentric circles. Arrange 2 rows of plum slices in the center of the tart. Dot with butter and sugar. Bake until tart is brown on top, about 1 hour. Cool. Remove the sides of the tart pan; place tart on a cake platter.
Per serving: 445 calories, 56% of calories from fat, 29 g fat, 12 g saturated fat, 106 mg cholesterol, 42 g carbohydrates, 9 g protein, 53 mg sodium, 3 g fiber.