Plum Tart with Marzipan Crumble

Name: Plum Tart with Marzipan Crumble
Prep time: 125 min
Cook time: 60 min
Total time: 185 min
Cuisine: International
Ingredients: ------- Crust; 1 cup all purpose flour; ¾ cup sliced almonds; ¼ cup sugar; 1/3 tsp. salt; ½ cup chilled unsalted butter cut into ½-inch cubes; 2 tbsp. chilled whipping cream; 1 large egg yolk; --------- Crumble; ¾ cup all purpose flour; ½ cup almond paste; ½ cup golden brown sugar; 6 tbsp. chilled unsalted butter cut into ½-inch cubes; ¼ cup sliced almonds; -------- Filling; 2 ¼ pounds plums (about 12) halved pitted thinly sliced; ½ cup sugar; 2 tbsp plus 2 tsp. cornstarch

Over a year ago 4,229 views

Prep: 125 mins

Cook: 60 mins

Dessert

Ingredients

------- Crust
1 cup all purpose flour
¾ cup sliced almonds
¼ cup sugar
1/3 tsp. salt
½ cup chilled unsalted butter cut into ½-inch cubes
2 tbsp. chilled whipping cream
1 large egg yolk
--------- Crumble
¾ cup all purpose flour
½ cup almond paste
½ cup golden brown sugar
6 tbsp. chilled unsalted butter cut into ½-inch cubes
¼ cup sliced almonds
-------- Filling
2 ¼ pounds plums (about 12) halved pitted thinly sliced
½ cup sugar
2 tbsp plus 2 tsp. cornstarch

Accompaniment

Description

The nutty marzipan mixture is a delicious contrast to the sweet-tart plum filling.

Method

1
For crust:
Blend first four ingredients in processor until nuts are finely ground.

Add butter, process until mixture resembles coarse meal. Add cream and yolk.

Blend, using on/off turns, until dough comes together.

Press over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Pierce all over with fork. Chill at least 2 hours and up to 1 day.

Preheat oven to 400°F. Bake crust until golden, pressing with back of fork every 5 minutes if crust bubbles, about 25 minutes. Transfer crust to rack, cool. Reduce oven temperature to 375°F.

Blend flour, almond paste and sugar in processor until almond paste is finely ground.

Add butter and blend, using on/off turns, until coarse crumbs form. Transfer crumble to bowl, mix in almonds.

Combine all ingredients in medium bowl, toss to blend well.

Sprinkle 3/4 cup crumble over cooled crust. Top with plums. Sprinkle with remaining crumble.

Bake tart until filling bubbles thickly and top is golden, about 40 minutes. Cool 10 minutes.

Push up pan bottom to release tart. Cool.