Ingredients: |
Ingredients: Tart Shell
1 1/2 c flour
6 tbsp butter
2 tbsp solid shortening
1/2 tsp sugar
1/4 tsp cinnamon
Pinch of salt
4 to 6 tbsp ice water
flour
Almond Paste:
1 c slivered almonds, finely ground
1/2 c sugar
1 tsp lemon peel
1/2 tsp cinnamon
1/4 tsp almond extract
1 large egg
Plum Topping;
24 Italian plums, halved and pitted
2 to 3 tbsp sugar
2 tbsp butter
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Directions: |
Directions:For tart shell; In large bowl or food processor, combine flour, butter, shortening, sugar, cinnamon and salt and mix until dough resembles coarse meal. Add water gradually and continue mixing just until dough forms a ball. Do not overmix. Dust with flour and wrap in waxed paper; refrigerate about 30 minutes, or until dough is easy to handle. Roll dough out on lightly floured surface and fit into 9 inch tart pan with removable bottom. Trim off excess dough by moving rolling pin over top of pan. Prick bottom in several places and chill 1 hour.
For almond paste; Combine all ingredients in blender or food processor and mix well. Spread into chilled tart shell.
For plum topping; Preheat oven to 400º. Place ;plum halves close together in decorative pattern over almond paste. Sprinkle with sugar according to sweetness of fruit and dot with butter. Set on baking sheet and place in oven. Immediately reduce heat to 375º and bake 60 to 75 minutes, until crust is evenly browned and juice from plums has evaporated. Serve at room temperature. |
This recipe for Viennese Almond and Plum Tart is from