Plums and almonds are natural partners. In this elegant tart, ripe plums nestle into a rich almond filling and become tender and jammy as they bake. Elephant Heart plums would be especially beautiful here, but any flavorful late-season plum will work.
INGREDIENTS:
For the Tart
1 unbaked 9-inch tart shell, chilled
5 to 6 medium plums
2 tablespoons sliced almonds, optional
Powdered sugar, for finishing
For the Frangipane
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 cup almond flour
1 tablespoon all-purpose flour
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Pinch of salt
METHOD:
Heat oven to 375°F.
Prepare and chill a 9-inch tart shell.
To make the frangipane, beat the butter and sugar until creamy. Mix in the almond flour and all-purpose flour. Beat in the egg, vanilla, almond extract, if using, and salt until smooth. Spread the frangipane evenly over the chilled tart shell.
Halve and pit the plums, then cut them into wedges. Arrange the plum wedges over the almond filling, pressing them lightly into the frangipane.
Scatter sliced almonds around the fruit, if using.
Bake for 35 to 45 minutes, until the frangipane is puffed and golden and the fruit is tender.
Cool completely before removing from the tart pan.
Dust lightly with powdered sugar before serving.
Serve on its own or with softly whipped cream or crème fraîche.
