Categories: pie - cobbler- cheesecake- tart
Ingredients
- Tart Pastry
- 6 Tbsp. almond flour/ meal
- 1/4 cup PLUS 2 Tbsp. sugar
- 2 Tbsp. unsalted butter
- Pinch kosher salt
- 1 drop almond extract
- 5 plums, pitted and thinly sliced
- q Tbsp. ground ginger
- Tart pastry:
- 1 cup flour
- 1/3 cup sugar
- 1 egg yolk
- 2 Tbsp. cold water
- 1/4 tsp. vanilla extract
Directions
- Press pastry across the bottom and sides of a 9-inch tart pan. Prick pastry several times with a fork. Freeze at least 30 minutes.
- Heat oven to 400 degrees.
- Combine almond flour, 1/4 cup sugar, the butter, salt and almond extract in a food processor. Pulse to a paste.
- Press paste over the frozen pastry. Arrange plum slices over pastry in a pleasing pattern. Toss together remaining 2 Tbsp. sugar and the ginger; sprinkle over plums.
- Bake tart until shell is crisp and plum juices bubble at the edges, about 35 minutes.
-
Tart pastry:
- Pulse together flour, sugar and salt. Pulse in unsalted butter until largest lumps are pea-size. Turn out into a bowl. Whisk together egg yolk, cold water and vanilla extract. Drizzle egg mixture over flour mixture, folding with a soft spatula until pastry clumps. Press into a disk.