Ingredients
- 1/4 cup confectioners’ sugar
- 1 cup all-purpose flour, plus more for dusting
- 3/4 cup unsalted butter
- 3 cup eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 1/2 cup almond flour
- 4 1/2 cup plums
Preparation
Baking Directions:
Buy the sweetest plums available for these tarts.
I recommend you shop at a farmers’ market, where sampling is rarely discouraged/ Almonds are related to and partner effortlessly with stone fruits like peaches, apricots and plums.
In a mixing bowl or a bowl of a stand mixer, combine confectioners’ sugar and one cup all-purpose flour.
Using a manual pastry cutter or stand mixer, work in cold butter pieces.
Process until mixture resembles sand.
If using a stand mixer, change beater to dough hook.
Add 1 egg and vanilla, and continue to mix just until the dough is cohesive, adding cold water a tablespoon at a time if dough is dry.
Shape into a ball, wrap in wax paper or plastic wrap, and refrigerate at least one hour.
In a mixing bowl or bowl of a stand mixer, beat together 1 stick room temperature butter and granulated sugar.
Beat in 3/4 cup almond flour, then the 2 remaining eggs, one at a time.
Add remaining 3/4 cup almond flour and stir until the filling comes together.
Preheat oven to 325F.
Butter six 4-inch tart molds and dust with flour.
On a lightly floured surface, roll out chilled dough into a circle about 1/8-inch thick.
Use a 5-inch cookie cutter or ring mold to make 6 dough rounds.
If you come up short, wad the scraps into a ball and reroll.
Place a dough round in each tart mold and gently press so that the lip of the dough just meets the top of each mold.
Fill each shell with enough almond filling to come two-thirds of the way up the sides-about 1/4 cup filling per tart.
Arrange plum slices over filling to completely cover.
Bake for 35 to 40 minutes, or until dough is golden and firm.
Serving Directions:
Unmold tartlettes and serve warm with fromage blanc sorbet.
