Sunday, October 28, 2012

Plum Tart Thank You

We have friends, S & P, who have no children but always welcome us to their house to use their pool. The kids love going over there - there is a hot tub, a slide... And they're the only kids in the pool, so they get all the toys and floats to themselves.  I usually bring a dessert when we go by, as they have many times commented on how much they enjoy my baking, and do not make such things for themselves.

The other night, S delivered a huge bag of plums to the husband when they met up at their weekly softball game.

I can take a hint. 

I let them ripen for almost a week, then got up early today to put together a tart before the football games started (we have company coming over).

2 cups flour
3/4 cup finely chopped almonds (walnuts are probably more common, but I don't like them)
3/4 cup light brown sugar
12 tablespoons cold unsalted butter, diced
1 egg yolk
2 pounds ripe plums, pitted and quartered lengthwise

Preheat the oven to 400 degrees F.
Combine the flour, almonds, and sugar in a large bowl. Add the butter and the egg yolk. Mix by hand until crumbly.
Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a tart pan. Arrange the plums on top, skin side down, to form a flower pattern (it works best if you begin at the outside and work your way in).
Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, until it's lightly browned and the juices are bubbling. 

Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

Now to talk the husband into delivering it, once it has cooled...

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