Linger over dessert, reminiscing about celebrations past as afternoon stretches into evening. A conversation starter in its own right, our Plum-and-Caramel Tart will not be soon forgotten with its luscious peaks of glazed fruit atop layers of almond filling and caramel topping, spread over a crisp crust.
Plum-and-Caramel Tart
2016-09-26 20:05:48
Makes 1 (11-inch) tart
Ingredients
- 1 cup Almond Filling (recipe follows)
- 1 Tart Crust (recipe follows)
- 10 to 12 red plums, seeded and cut into eighths
- ½ cup sugar
- ¾ cup red plum jam
- ¾ cup caramel topping*
Almond Filling
- 1⁄3 cup sugar
- 1⁄3 cup whole almonds
- ¼ teaspoon salt
- 1⁄3 cup unsalted butter, softened
- 1 large egg
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
Tart Crust
- 1¼ cups all-purpose flour
- ½ cup confectioners’ sugar
- ½ teaspoon kosher salt
- ½ cup plus 2 tablespoons unsalted butter, softened
Instructions
- Preheat oven to 350°.
- Spread Almond Filling into Tart Crust. Bake for 15 to 20 minutes, or until puffed and golden brown. Remove from oven, and let cool completely.
- Meanwhile, in a large bowl, combine plums and sugar. Allow mixture to macerate for at least 30 minutes. Drain plums, and set aside, reserving liquid.
- In a small saucepan, combine jam and reserved liquid. Cook over medium heat, whisking constantly, until smooth. Remove from heat, and let cool slightly.
- Spread caramel topping onto cooled tart. Layer plums over caramel.
- Bake for about 20 minutes. Remove from oven. Using a pastry brush, coat plums with jam mixture. Let tart cool completely, and glaze again before serving.
Almond Filling
- In the work bowl of a food processor, pulse sugar, almonds, and salt until finely ground. Add butter, and pulse until combined. Add egg, vanilla extract, and almond extract; pulse until smooth.Transfer mixture to an airtight container, and refrigerate to chill for at least 1 hour, or up to 3 days. Bring mixture to room temperature before using.
Tart Crust
- Preheat oven to 325°.
- In the work bowl of a food processor, pulse flour, confectioners’ sugar, and salt until combined. Add butter, and pulse until dough begins to form.
- Press dough into bottom and up sides of an 11-inch tart pan with a removable bottom. Line dough with parchment paper, allowing ends to extend over edges of dough. Place in freezer for 15 minutes.
- Remove from freezer, and add pie weights. Bake for about 15 minutes, or until lightly browned.
- Remove from oven, and let cool slightly. Carefully remove pie weights and parchment paper. Bake crust for an additional 10 minutes. Remove from oven, and let cool completely.
Notes
- *For testing purposes, our test kitchen used Smucker’s Hot Caramel Spoonable Ice Cream Topping.
- For use with a filling that does not need to be baked, bake crust for an additional 15 to 20 minutes, or until golden brown.
Victoria https://victoriamag.com/
