With a basket of Ontario plums left over from our recent cottage trip, we have decided to make a plum and almond tart. We used Pierre Herme’s pate sucree
recipe from our previous post as a base and added the ripened plums and an almond cream filling .
The tart is first blind baked at 400˚F for approximately 20 minutes. The almond filling is then added with plum halves and sliced almonds. The tart is then baked at 375˚F for another 45 minutes or until golden brown. We served each slice with a generous serving of vanilla ice cream.
Almond Cream Filling (Recipe from GBC)
112g granulated sugar
1/2 vanilla bean
87.5g whole eggs
112g ground almond
37.5g cake flour
1. In a stand mixer fitted with paddle attachment, cream together butter, sugar and vanilla
2. Add eggs, scraping down bowl between each addition
3. Add ground almond and flour and mix until combined