I often cook out of a need to use ingredients that are at their prime and just need to be used. That was the case this past week. I had a box of plums from Costco (how many times have I lamented an over-abundance of fruit for the very same reason?) and thought that the time had arrived. I decided to make a simple tart that would let the fruit shine and this did not disappoint.
I’ve only started using plums in baked goods in the past couple of years and it makes me realize I missed a lot of years of warm, yummy fruit goodness. The fruit is lightly sweetened so retains a nice sweet-tart taste and the filling sits atop a crust layer of sugar/nut/butter crumble that is also liberally sprinkled on top of the fruit filling; multiple layers of goodness!
I’ve also started my own cause. I didn’t peel the plums…cause I didn’t want to! I’ve stopped peeling the skins off of stone fruits and I have yet to hear someone complain…I know I’m certainly not!
Plum Tart with Almond Crumble
For the Crust
- 1 cup all purpose flour
- 3/4 cup sliced almonds
- 1/4 cup sugar
- 1/3 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons chilled whipping cream
- 1 large egg yolk
- 3/4 cup all purpose flour
- 1/2 ground almonds
- 1/2 cup (packed) golden brown sugar
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/4 cup sliced almonds
For the Filling
- 2 1/4 pounds plums (about 12), halved, pitted, sliced
- 1/2 cup sugar
- 2 tablespoons plus 2 teaspoons cornstarch
To Make the crust:
- Blend first four ingredients in processor until nuts are finely ground. Add butter; process until mixture resembles coarse meal. Add cream and yolk. Blend, using on/off turns, until dough comes together. Press over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Pierce all over with fork. Chill at least 2 hours and up to 1 day.
- Preheat oven to 400°F. Bake crust until golden, pressing with back of fork every 5 minutes if crust bubbles, about 25 minutes. Transfer crust to rack; cool. Reduce oven temperature to 375°F.
To Make the Crumble:
- Use food processor to thoroughly grind almonds. Add sugar in processor and mix thoroughly. Add butter and blend, using on/off turns, until coarse crumbs form. Transfer crumble to bowl; mix in almonds.
- Combine plums with sugar and cornstarch in medium bowl; toss to blend well.
- Sprinkle 3/4 cup crumble over cooled crust. Top with plums. Sprinkle with remaining crumble.
- Bake tart until filling bubbles thickly and top is golden, about 40 minutes. Cool 10 minutes. Push up pan bottom to release tart. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)
- Serve plain or with a dollop of whipped cream