Plum and Almond Tart

By Melissa Breyer, Producer, Care2 Green Living
Local plum season is going, going, almost gone, so we thought we'd
share a heavenly recipe for a tart that showcases the plump little
purple beauties before their prime has passed. The almonds here are
transformed into a simple frangipane; that divinely nutty pastry cream
that perfectly plays off the sweet tang of the plums. I don't know
what it is about this super pretty plum and almond frangipane tart,
but it never fails to arouse sighs and recipe requests.

Dont let the words Pate Sablee (sweet dough) and frangipane (almond
pastry filling) scare you away from this recipe, fancy names don't
make them any harder to prepare. We have replaced refined sugar with
the natural sweetener Sucanat which adds more nutrients as well as a
deeper flavor. And yes there are a few steps involved in preparing
this tart, but they are all simple and the result is so worth it.


For the Pate Sablee
2 cups unbleached all-purpose flour
3/4 cup Sucanat (see Hints)
8 ounces unsalted butter, chilled and cut into small pieces
1 egg yolk
1 teaspoon salt

For the Frangipane
1 cup whole blanched almonds, finely ground
1/2 cup Sucanat (see Hints)
1 stick unsalted organic butter, room temperature
1 egg plus 1 white
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1/2 vanilla bean, halved and scraped (or 1/2 tablespoon vanilla extract)
2 teaspoons almond extract

For the Rest
1 pound small plums, washed, halved and pitted (for larger plums,
quartered)
2 tablespoons raw sugar
1/4 cup sliced almonds for garnish


For the Pate Sablee
Mix flour, Sucanat and salt in a food processor until combined.
Add the butter and pulse until butter pieces are pea-size.
Add egg yolk and pulse until dough begins to clump--stop before it
makes a ball.
Press dough into a 10-inch tart pan with a removable bottom and
trim top of dough. (There will probably be some leftover.) Chill in
the freezer for 30 minutes.
Preheat oven to 350 degrees. Line shell with foil and fill with pie
weights (or dried beans) and bake tart shell for 10 minutes, remove
foil and weights and bake for another 10 minutes.

For the Frangipane
Put butter and Sucanat in food processor and combine well.
Add ground almonds until combined.
Add flour and cornstarch, then egg and egg white and process until
very smooth (the Sucanat will still be a little grainy).
Add vanilla and almond extract just to blend.

To Assemble
Spread frangipane in tart shell.
Arrange plums, cut sides up, on top of frangipanea spiral or
concentric circles are pretty, and gently press them in.
Sprinkle with sugar and place in 350 degree oven.
Bake about 45 minutes or until golden.
Remove and let cool on a wire racksprinkle with sliced almonds
before serving.
HELPFUL HINTS: Sucanat is a natural sweetener that is available at
health food stores or on-line.


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