Plum Tart

This tart is similar to one my mom made me a few years back. Her version is much more simple. This one is a little more involved and comes from one of Martha Stewart's magazines. My sister, Wendy, has been vising me and baking for me. It's been awesome. So, she decided to try out this recipe from my stack of "I'm going to make these someday".

Striped Plum Tart

2 tablespoons skin-on almonds, toasted
2 tablespoons sugar
1 tablespoon all-purpose flour, plus more for surface
1 sheet frozen puff pastry, thawed
1 large egg yolk
1 tablespoon heavy cream
5 black plums, pitted and cut into 1/4-inch slices
5 red plums, pitted and cut into 1/4-inch slices
1 cup apricot jam, heated until loose, and strained

Pulse almonds, 1 tablespoon sugar, and the flour in a food processor until ground to a fine meal.

Roll out puff pastry into a 10-by-14-inch rectangle (1/8 inch thick) on a lightly floured work surface. Using a paring knife, score a 1/2-inch border on all sides. Place pastry on a parchment-lined baking sheet, and freeze until firm, about 30 minutes.

Preheat oven to 375 degrees. Whisk together egg yolk and cream. Brush border with egg wash, then sprinkle almond mixture evenly over center of pastry. Evenly alternate rows of black and red plum slices. Freeze tart until firm, about 30 minutes.

Sprinkle remaining tablespoon sugar over top, then bake until edges are golden brown, about 40 minutes. Brush plums with warm jam; let cool. Serve warm or at room temperature.

 

We did a few things differently in this recipe (as I almost do with all recipes I try). We didn't have any almonds on hand, so we used pecans. We used pluots in stead of plums. Pluots are a hybrid of plum and apricot...interesting! Then we used only 1/4 cup of my sister-in-law, Rynell's homemade apricot jam. A full cup seemed a bit too much to cover the whole pastry. The result was very tasty. I love tart fruits with just the right amount of sweetness.