Sugar Plum Tart

Sugar Plum Tart

prep time

minutes
cook time
45
minutes
servings
1
tart

Ingredients





















Cooking Instructions

For tart shell dough:


1

In food processor, pulse to combine flours and sugar. Add butter; pulse until mixture resembles coarse sand, roughly 15 seconds. In separate bowl, whisk egg yolk; add ice water; whisk. With food processor running, add egg mixture in slow stream through feed tube. Pulse until dough holds together without being overly wet. Do not process more than 30 seconds. To test, squeeze a little dough in your hand. If crumbly, add more ice water, 1 tablespoon at a time. Form dough into ball. Flatten into disk; wrap in plastic. Refrigerate at least 1 hour.


For almond custard:


1

Sift almond flour into bowl; add all-purpose flour and whisk. In bowl of stand mixer, beat butter and powdered sugar until fluffy. Add flour mixture in 2 additions, mixing after each until just combined. Add eggs; mix until smooth. If storing** almond custard, press plastic wrap directly onto surface of custard.


For sweetened ricotta cheese:


1

Whip ricotta with egg yolk and honey until combined.


2

To assemble tart: Heat oven to 350°F. Line sheet pan with aluminum foil or parchment paper. Place tart pan on sheet pan. Remove tart dough from refrigerator. Roll out, transferring to tart pan. Fill tart shell 3/4 full of almond custard. Slice plums into 1/8-inch wedges. Arrange plums over tart dough. Bake 25 minutes. Remove tart from oven; dollop sweetened ricotta over top. Return to oven; bake additional 20 minutes. When crust is brown, filling is set and plums are soft and juicy, remove from oven. Heat honey in microwave 10 seconds at a time; drizzle over tart. Cool to room temperature. Remove from pan and slice to serve.


*TIP: If fresh plums aren't available, you may substitute dried plums (prunes) or apricots. Cover dried fruit with water in sauce pan and simmer 10 minutes. Drain, cool and proceed as directed.


** Almond custard may be made ahead and refrigerated for up to 4 days.


Ingredients





















Cooking Instructions

For tart shell dough:


1

In food processor, pulse to combine flours and sugar. Add butter; pulse until mixture resembles coarse sand, roughly 15 seconds. In separate bowl, whisk egg yolk; add ice water; whisk. With food processor running, add egg mixture in slow stream through feed tube. Pulse until dough holds together without being overly wet. Do not process more than 30 seconds. To test, squeeze a little dough in your hand. If crumbly, add more ice water, 1 tablespoon at a time. Form dough into ball. Flatten into disk; wrap in plastic. Refrigerate at least 1 hour.


For almond custard:


1

Sift almond flour into bowl; add all-purpose flour and whisk. In bowl of stand mixer, beat butter and powdered sugar until fluffy. Add flour mixture in 2 additions, mixing after each until just combined. Add eggs; mix until smooth. If storing** almond custard, press plastic wrap directly onto surface of custard.


For sweetened ricotta cheese:


1

Whip ricotta with egg yolk and honey until combined.


2

To assemble tart: Heat oven to 350°F. Line sheet pan with aluminum foil or parchment paper. Place tart pan on sheet pan. Remove tart dough from refrigerator. Roll out, transferring to tart pan. Fill tart shell 3/4 full of almond custard. Slice plums into 1/8-inch wedges. Arrange plums over tart dough. Bake 25 minutes. Remove tart from oven; dollop sweetened ricotta over top. Return to oven; bake additional 20 minutes. When crust is brown, filling is set and plums are soft and juicy, remove from oven. Heat honey in microwave 10 seconds at a time; drizzle over tart. Cool to room temperature. Remove from pan and slice to serve.


*TIP: If fresh plums aren't available, you may substitute dried plums (prunes) or apricots. Cover dried fruit with water in sauce pan and simmer 10 minutes. Drain, cool and proceed as directed.


** Almond custard may be made ahead and refrigerated for up to 4 days.


This recipe currently has no reviews. Be the first!
Tagged in: Dessert Ricotta

More Recipes Like This


previous
next