Plum tart for two with creamy almond filling.
Do you guys remember when I stopped by the Martha Stewart headquarters back in January to do some promotional work for my cookbook? Do you? It’s basically all I think about. Still. I stare at the photo of my rotund (read: preggo) self in the lobby almost daily. Call me crazy, but I just want to keep reliving the best day of my life over and over. My Mom and I poured over all of Martha Stewart’s cookbooks while I was growing up. We watched her shows. We read her magazines. We have always been (and still are) Martha-obsessed. So, when Martha Stewart Living asked if I wanted to collaborate again, I screamed YESSSSSS like a kid on Christmas morning!
I’m going to be cooking my way through her book Pies and Tarts, and scaling the recipes down for two. Is this my real life? What exactly do I do for a living? Can you go to college for this?
After drooling over all the recipes, I had a hard time choosing which recipe to start with. If you have any requests, please leave me a comment below and I’ll get to work!
I ultimately chose this plum tart because plums are one of my favorite things about summertime. See, I actually love prunes (gasp!), and I eat them all year long. So, when fresh plums come into season, I put down the dried ones and gobble up as many fresh ones as I can. I’m partial to the black ones with ruby flesh. I mean, who wouldn’t want to eat a crimson plum? I believe these are called Satsuma plums, but correct me if I’m wrong.
The tart dough is a half-recipe for pate brisee is simple to pull together, promise. It’s all-butter richness is exactly what plums love.
While it’s hard to tell from the photos, there’s a secret filling underneath the plums. I finely ground almonds with sugar and flour to tuck beneath the fruit before baking. As the fruit bakes, the almond mixture mingles with the fruit juices and makes its own custard-like filling. It’s one of those small, almost effortless steps that elevates your dessert to something oh so fancy.
I always take a deep breath and hold it when I slide a pie into the oven.
Happy Summer, friends!
For the pate brisee:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 2 to 4 tablespoons ice water
For the plum filling:
- 1 tablespoon all-purpose flour, plus more for dusting
- 2 tablespoon whole raw almonds, toasted
- 1/4 cup granulated sugar, divided use
- 3-4 plums, halved, pitted, and sliced 1/4 inch thick (keep sliced halves together)
- 1 tablespoon heavy cream, for brushing
- Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 2 tablespoons water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 2 tablespoons more water, 1 tablespoon at a time, and pulse (or mix with a fork).
- Gather dough into a ball, wrap loosely in plastic wrap, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to three months; thaw in refrigerator before using.)
- Preheat oven to 350 degrees F. On a lightly floured piece of parchment paper, roll out dough into an approixmate 8-inch oval, 1/4 inch thick. Transfer dough (on parchment) to a baking sheet.
- Pulse almonds, 3 tablespoons sugar, and the flour in a food processor until ground to a coarse meal. Sprinkle almond mixture over dough. With a spatula, transfer plum slices to dough, spacing close together and leaving a 2-inch border; press lightly to fan out. Fold edge of dough over fruit. Refrigerate 30 minutes.
- Brush dough with cream; sprinkle galette evenly with remaining 1 tablespoon of sugar. Bake until crust is deep godlen, and plums are juicy and bubbling, about 40 minutes. Transfer to a wire rack, and let cool completely.