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!
Mini plum tart with almond filling.Plum Tart
Ingredients
For the pate brisee:
For the plum filling:
Instructions
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 275Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 267mgCarbohydrates: 53gFiber: 2gSugar: 20gProtein: 6g
Tori@Gringalicious.com says
Yes, Please! I could eat them all!
Katrina @ Warm Vanilla Sugar says
Getting to go to the Martha Stewart headquarters is so awesome!! I loved hearing about that and would totally want to relive it too!!! I need this tart!
Catherine says
Dear Christina, Congratulations! How exciting...I am so happy for you!! I love your mini treats and this tart is no exception. I look forward to seeing what you bake next from Martha. xo, Catherine
Erin@WellPlated says
SO excited about this project! And plums do not get enough love. So fun seeing them highlighted here!
Sheila says
Making this as we speak..:)
Medha @ Whisk & Shout says
This tart looks wonderful! Pinning!
Medeja says
I would love this tart. I like sour plums..nice for a change :)
Shawnna says
Yummy!! This looks oh so good!!
Sarah | Broma Bakery says
I'm SO EXCITED FOR THIS. Oh my goodness it's going to be great! Great way to start out the baking journey with this plum tart. Yeee!
Anastasia Kristina says
beauty! I had no idea that you were going to bake through her cook book and make everything for two!!!!! that's an amazing project, and I can't wait for more recipes from that :D can't wait to make this gallette for my honey! <3
pc501 says
Yes, please....ANY and ALL pies and tarts.
I eat pounds of fresh fruits every week. Berries and stone fruits, well, I can't get enough.
I especially love crusts or cookie bases with ground nuts. (Oh, my, your gooey pumpkin bars with toasted pecan meal....wicked good.)
Some yummies could include: coconut cream pie, lemon meringue, chocolate-caramel tart, fresh fruit tart with pastry cream or custard layer, and chicken pot pie.
At Apple Hill I've purchased a caramel apple streusel pie as well as a sour cream apple or blackberry pie. Have never seen recipes for either type. For the effort, I wouldn't mind a recipe that makes two smaller pies as it's always great to have one in the freezer ready to bake.
Congrats on collaborating with MS. What a dream come true. Thanks for listening to our input.
Christina Lane says
Hi PC!
You are in luck! I have a recipe for a caramel apple cheesecake that I scaled down from a pie I had in Apple Hill! https://www.dessertfortwo.com/2010/11/apple-cheesecake-crumb-pie/