Rustic Plum and Almond Cream Tart
 
Prep time
Cook time
Total time
 
A delicious and easy fruit dessert that consists of flavorful, cardamom-infused fresh plums baked on an almond cream topped puff pastry!
Author:
Recipe type: Dessert
Cuisine: Mediterranean
Serves: 6
Ingredients
  • For the tart shell:
  • 1 sheet frozen puff pastry, thawed according to package directions (I used Fillo Factory Organic Puff Pastry)
  • For the frangipane:
  • 2 TBSP. granulated sugar
  • 2 TBSP. butter, at room temperature
  • 1 large egg
  • pinch of salt
  • ½ cup almond flour
  • 2 tsp. lemon zest
  • 2 tsp. almond extract
  • For the fruit filling:
  • 1½ lbs. red plums, halved and pitted
  • 3 TBSP. sugar (divided)
  • ½ tsp. freshly ground cardamom
  • 2 TBSPS. cold butter, cut into small pieces
  • For the glaze:
  • 2 TBSP. seedless raspberry preserves, warmed (you can use plum or apricot jam instead)
Instructions
  1. Prepare the puff pastry: remove the defrosted puff pastry from the refrigerator and let it sit at room temperature for just a few minutes until it is pliable enough to work with (it should not come to room temperature).
  2. Preheat the oven: turn on the oven to 425°F.
  3. Prepare the fruit: wash the plums and dry them well. Pit the plums and then cut into quarter-inch-thick wedges. Toss with 2 TBSP. of the sugar and the cardamom and set aside.
  4. Roll out the puff pastry: unroll the still cold puff pastry and place it on a lightly floured surface. Return the remaining puff pastry dough to the refrigerator or the freezer. Sprinkle some AP flour on the top of the puff pastry and lightly roll it out with a rolling pin, starting from the middle of the dough, to form an 11-inch square. Try not to press too much on the dough, as it might compress the layers of the puff pastry. (Tip: I often roll out the dough between two pieces of parchment paper - this will keep the dough from sticking to the rolling pin.)
  5. Form the puff pastry base: carefully lift and transfer the puff pastry onto a piece of parchment paper. Lift the parchment paper with the puff pastry and position it in the middle of a 9" tart pan. Cut and remove the excess corner pieces and then fold the rest of the overhanging dough inward. Lightly press the dough to achieve the same thickness around the pie dish and to form a uniform edge. Prick the base with a fork and chill in the refrigerator, while you make the almond cream. Keeping the dough very cold will help it puff up nicely and prevent it from shrinking when it bakes.
  6. Make the frangipane: in a small bowl, whisk together all the ingredients for the almond cream base.
  7. Layer the frangipane: remove the puff pastry from the refrigerator and spoon the frangipane over the base; spread it evenly by using an offset spatula.
  8. Top with the plums: arrange the plums in small clusters (or, in any pattern you like) on top of the frangipane base. Sprinkle the remaining 1 TBSP. of sugar over the fruit and lightly over the puff pastry border. Top with the 2 TBSP of cold butter cut into small pieces.
  9. Bake: place the tart on the middle rack of the preheated oven and bake for about 25-30 minutes, or, until the crust is nicely browned and well-puffed. Keep an eye on it, as every oven bakes at a slightly different temperature. Brush the plums with the warm glaze, as soon as the tart comes out of the oven. This will give them a nice shine.
  10. Serve: place the tart on a wire rack for about 15 minutes to allow it to cool. Then slice it and serve with a nice cup of good, brewed coffee. You can also serve it with a dollop of crème fraîche or, a generous scoop of vanilla ice cream!
Notes
-- Besides plums, you can also make this recipe with apricots, nectarines or peaches. Just make sure that the stone fruit is cut into ¼"-thick wedges.

-- If the plums you are using are not sweet enough, you can add one more tablespoon of sugar to the mixture of sugar and cardamom.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/rustic-plum-and-almond-cream-tart/