Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 2 tablespoons ice water
- 1/2 cup almond meal
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon almond extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 pound greengage plums, pitted and sliced
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Mixing bowls
- Electric mixer
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse together the flour, butter, sugar, and salt until the mixture resembles coarse sand.
3. Add the egg yolk and ice water and pulse until the dough comes together.
4. Turn the dough out onto a floured surface and knead a few times until smooth.
5. Roll out the dough to fit the tart pan and press it into the bottom and up the sides.
6. In a mixing bowl, cream together the almond meal, sugar, salt, and butter until light and fluffy.
7. Beat in the eggs one at a time, then stir in the almond extract.
8. In a separate bowl, whisk together the flour, baking powder, and salt.
9. Gradually add the dry ingredients to the wet mixture and mix until just combined.
10. Spread the almond mixture evenly over the bottom of the tart shell.
11. Arrange the sliced greengage plums on top of the almond mixture.
12. Bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
13. Allow the tart to cool completely before slicing and serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 40-45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 420
- Fat: 27g
- Carbohydrates: 40g
- Protein: 6g
Substitutions for ingredients:
- Almond meal can be substituted with ground almonds or hazelnuts.
- Greengage plums can be substituted with any other type of plum or stone fruit.
Variations:
- Add a tablespoon of lemon zest to the almond mixture for a citrusy twist.
- Top the tart with a dollop of whipped cream or vanilla ice cream.
Tips and tricks:
- Make sure the butter is chilled when making the pastry dough to ensure a flaky crust.
- Blind bake the crust for 10-15 minutes before adding the filling to prevent a soggy bottom.
- Use a sharp knife to slice the tart cleanly.
Storage instructions:
- Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tart in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the tart with powdered sugar before serving.
- Serve the tart with a sprig of fresh mint or a drizzle of honey.
Garnishes:
- Fresh mint leaves
- Powdered sugar
- Honey
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Vanilla ice cream
- Whipped cream
- Fresh fruit salad
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of ice water at a time until it comes together.
- If the filling is too runny, add an extra tablespoon of flour to thicken it.
Food safety advice:
- Make sure the tart is fully cooked before serving to prevent foodborne illness.
Food history:
- Greengage plums are believed to have originated in France in the 18th century.
Flavor profiles:
- The tart has a buttery, flaky crust with a sweet and nutty almond filling and tart, juicy plums.
Serving suggestions:
- Serve the tart as a dessert or as a sweet snack with tea or coffee.
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Region: British