Thursday, October 7, 2010

Plum Frangipane Tart

- 1/2 lb Unsalted Butter- room temperature
- 1/2 lb Sugar
- 1/2 lb Almond Flour
- 5 Eggs
- 1 tbsp Lemon Zest (optional)
- 1 tsp Vanilla Extract
- 1 tbsp Meyers Rum
- 1 1/2 oz All Purpose Flour

- 1 Sweet Pie Crust (Pate Sablee Sucree Crust Recipe)
- 3 Plums, ripened and sliced
- Apricot Preserves for glazing fruit

*You can use apples or pears too.  Also, you can top this with fresh, unbaked fruit (strawberries, kiwis, etc) after the almond cream and crust have baked.

- Cream butter with sugar in mixer until light and fluffy.
- Add almond flour and incorporate.
- Add eggs, 1 at a time and incorporate before adding more.
- Add lemon zest, vanilla, and rum, and incorporate.
- Add all purpose flour and incorporate at low speed just until mixed.  Do not overmix at this point.
- The mixture can be used to fill your tart crust.  Note that the tart crust should be cold and unbaked when filling.  Fill the unbaked crust with the almond cream mixture just a little over half way.  Do not fill to the top or it will overflow when baking.
- Arranged sliced plums decoratively on top of almond cream.
- Bake in a 375 degrees oven for about 25 minutes, until the crust and almond cream are golden.  Oven times vary, so keep an eye on it.
- Meanwhile, make the apricot glaze.  Warm up a few tablespoons of apricot preserves with a little bit of water in a saucepan on the stove. The glaze should not be thick.
- Once the tart is baked and cooled, glaze the fruit with apricot glaze using a pastry brush.
- Serve tart at room temperature.  If serving the next day, refrigerate the tart, but bring to room temperature before serving.