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Plum Tart Recipe

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This recipe for Plum Tart is from Schwartz Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling
2 cups heavy cream
6 ea egg yolks
½ tsp vanilla
½ tsp dark rum
1/3 cup sugar
2 Tbsp cornstarch
1 lb dried plums

Almond Crust
1 ¼ cup sliced almonds
¼ cup sugar
2 cups flour
2/3 cup butter, room temperature
1 ea large egg
1 tsp vanilla extract
Directions:
Directions:
Filling
In a large bowl, whisk together the egg yolks, sugar, cornstarch, vanilla and rum. Add heavy cream and mix well. If lumpy, strain through a fine sieve, reserve.
Place the plums in the bottom of the pre-baked pie shell. Pour the custard mixture over the plums. Place on baking sheet and bake at 350 degree for 20 minutes or until custard is lightly browned and set. Remove from oven and let cool before slicing.

Dough
Place the almonds in a food processor and pulse a few times. Add sugar and flour, continue to pulse until the nuts are finely ground. Transfer the mixture to a bowl.
Add the butter, egg and vanilla extract, mix to incorporate all of the ingredients. (Can be done in a Kitchen Aid mixer using a paddle or mix by hand).pat into a 1” thick disc.
Wrap in plastic wrap and refrigerate for 10-20 minutes.
Using a deep dish baking tin with removable bottom, place dough in the pan and press into the bottom of tin while coming up the sides to the rim.
Pre-bake in a 350 degree for 20 minutes, cool.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
You can substitute about any fruit, apples. peaches, cherries etc. make sure to press dough down as thin as possible, you may have extra dough depending upon the size of your tart tin.

 

 

 

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