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
Ginny says
Just made this with apples I needed to use up - it was delicious! This is the 3rd Christina Lane recipe I've made (lemon bars and a chocolate cake were the others) and they've all been wonderful. This one was great to do with my kiddos, and because it's small it feels lower-stakes and therefore I'm not as nervous about letting them help :)
Randy says
I just took this out of the oven and use blueberries because I had just picked them from the garden yesterday. It smells delicious and I love the size. Dessert plus maybe breakfast!
I had some trouble rolling it from the disc shape, but once I formed it back into a ball it was much easier for me to work with
Tamar says
Endless possibilities with this tart. I just made two (doubled) with apples and pears (from a fruit basket) and hazelnuts and it is divine. Really wonderful.
Linda George says
Can't wait to make the Plum Tart but does this dough make two or one?
Christina Lane says
1
Jill says
This was excellent. I made it for 3 ppl. Cut an 8 inch circle from store bought pie crust and used walnuts instead of almonds bc I was out of them. I sliced the plums in the morning and kept them refrigerated in a water and lemon bath until assembly. We devoured it within minutes and I was asked to make again. It's perfectly sweetened. I think any fruit can be used.
joannie (King) Davis says
Like the recipe but found it confusing since yield in one yet you to gather dough and press 'each' into a disk.
Loretta says
Loved this recipe it is so simple and makes up in minutes. Have made it twice this week. Thanks I had a lot of plums to use up.
Wendy Storey says
Hi...would love to make this but can’t eat almonds...would i need to adjust the amount of flour for filling?
Christina Lane says
Hmmm...I would do the same amount of flour as almond meal. The tart needs something to soak up plum juices. Enjoy :)
Ramona says
Maybe try a different nut, or you could use some crushed corn flakes too!
Mitchell says
Do you think I could use almond paste instead of ground almonds?
Judy says
Well, this looks somewhat like a galette recipe. I am too lazy to make crust, so I used store bought. I picked up plums at the store and went looking for a recipe. this came out amazingly well. I used full piecrust for the recipe, filling center and folding over the edges to hold the filling in. I also used 4 oz cream cheese, whipped with one egg a bit of vanilla and a couple of tsp sugar to make a cheese-cake like filling, put this down on the crust first, then arranged my plums on top. worked beautifully. I really came for the guidelines of fruit to sugar to flour ratio for a filling of just the right ooziness. Of course, this is often determined by the juiciness of the fruit as well. Thanks so much.