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Ingredients
- Â Â Pate Sucree (separate recipe), chilled
- 3 Tbsp. Almond paste (about 3 ounce)
- 1 Tbsp. All-purpose flour
- 1Â 1/4 lb Santa Rosa plums (4 or possibly 5), pitted and sliced into 1/4-inch-thick wedges
- 2 tsp Sugar
- 1 lrg Egg yolk beaten with 1 Tablespoons
- Â Â Heavy cream, for egg wash
- 1/4 c. Plum or possibly red-currant jam
Directions
- 1. Heat oven to 375'. Set a 4 1/2-by-14-inch bottomless tart form on a parchment-lined baking sheet. Roll out pastry to 1/8 inch thick, it should be about 3 inches longer and wider than tart form. Roll pastry onto pin and unroll over form; let extra dough hand over the edge. Fit dough into form.
- 2. Crumble almond paste proportionately over pastry and sprinkle flour proportionately on top. Neatly overlap sliced plums in a fish-scale pattern on top of flour and sprinkle with sugar. Fold sides of pastry over plums and tear to create a 1-inch free-form edge. Refrigeratefor 10 to 15 min. Brush pastry with egg wash. Bake till crust is golden and fruit is bubbling, about 35 min.
- 3. Meanwhile, heat jam and 2 Tablespoons water in a small saucepan over medium heat.
- Remove from heat and strain if necessary, discarding fruit solids. Brush hot glaze over fruit. Cold slightly, remove tart form, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 14g | |
| Recipe makes 8 servings | |
| Calories 41 | |
| Calories from Fat 18 | 44% |
| Total Fat 2.06g | 3% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 2mg | 0% |
| Potassium 28mg | 1% |
| Total Carbs 4.97g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 3.47g | 2% |
| Protein 0.95g | 2% |
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