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
Sandra says
Do you think the 15 min puff pastry would work here?
ali grace | cookies and grace says
Your life is ridiculous. But I'm so glad it's happening to such a genuine, talented, and friendly person! Cheers to you and Martha!!
Louise says
Hi christina do you think I could use nectarines instead of plums in this? Thanks
Christina Lane says
Yes, I just did this last week and it was delicious!
Becky Hardin | The Cookie Rookie says
What an amazing partnership! Congrats Christina! This Plum Tart is perfection and I love the secret almond mixture!!
Matea says
I could eat prunes all day long, too!
This plum tart looks amazing; I don't blame you for holding your breath when you slide it into the oven: it's perfection!
Heather - Butter & Burlap says
Seriously, great job with this recipe! I'm loving everything about it!
Genny Ridolfo says
The instructions were super easy and everything came together like a dream! I made two to serve 7 people and had a few slices leftover.
Christina Lane says
So glad to hear this, Genny! Thanks for writing :)
Aimee says
I'm making this right now!!! Step 2, about the dough, sounds kind of like it makes two dough balls, "press each into a disk". But from everything else it seems like it makes only one piece of dough (Can you tell I've never made a pie crust before?) I guess I'll know when it is done. There is a bucket of plums on my counter waiting to get eaten. I'm very excited! Dough tonight, baking in the morning. Thank you
Genny Ridolfo says
Yes, I was confused about that, too! I only make one from the recipe.
Genny says
I just made this again and I have to say, I loved it even more! This time I used a combination of plums and plumcots and I left my pate brisee in the fridge for about 24 hrs. I also added more almonds and got them a little too toasty, but it turned out delicious! Easiest recipe, just need patience with the pate brisee because you're going to want to eat this right away!
Christina Lane says
Yay, Genny! Now I'm craving this too!
Megan says
I just made this yesterday and had to run out of the house. I woke up this morning to the most beautiful and delicious treat to have with my coffee. It's amazing! It made me feel like a pastry chef for the first time in my life and it was so easy. I used salted butter in the crust because it was all I had, so I thought I ruined it from the beginning. But the combination of the almond mixture and the sugar in top even the whole thing out. I'm very impressed. Thank you!
Megan says
Please excuse the typos. I have plum all over my fingers.
Danni says
Just made this with blackberries instead of plums. The crust and almond filling were amazing!! Would definitely make again, with whatever fruit we have in season...