Plum Frangipane Tart

My hit new plum recipe of this season:  plums and almonds.

Plum Frangipane Tart

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Ingredients

  

• 1 recipe tart dough
• 1 cup almonds
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 large egg
• 4 tablespoons butter room temperature
• 8 plums pitted and quartered

Instructions

 

• Roll the tart dough into a 12" circle.  Transfer to a 9" tart pan with a removable bottom.  Press the dough into the sides of the pan.  Chill for 30 minutes.  Partially bake shell in lower rack of oven at 375 degrees for 10 minutes.  Cool.

  Process the almonds and sugar in food processor until finely ground.  Add salt , vanilla, almond extract and egg and blend.  Add butter and process til smooth, scraping the sides several times.

  Pour the batter into the tart shell, spreading evenly over the bottom.  Top with plum slices, cut side up.  Sprinkle top with a tablespoon of sugar.

  Bake for 35 minutes at 350 degrees or until the filling is golden and set.

  Cool thoroughly and serve at room temperature.