Fresh Plum Tart

"This recipe is based upon one in a cookbook called "The Joy of Cooking" by Susie Weisenthal. This is one of the best tarts that I have ever tasted. Please use USA grown, California, ripe, plums in season. The black Santa Rosa plums work great for this. I use the kitchenaid for this."
 
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Ready In:
1hr 30mins
Ingredients:
9
Yields:
1 tart
Serves:
6
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ingredients

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directions

  • 1.Preheat Oven to 375°F.
  • 2. Cream the butter in an electric mixer until fluffy.
  • 3. Slowly add the sugar and mix until fluffy.
  • 4.Add the almond paste and mix until the mixture is light and fluffy.
  • 5. Add the flour and eggs and mix just until the dough gathers together.
  • 6. Pat the dough into the bottom and up th sides of a 9" tart pan. Refrigerate 30 minutes.
  • 7. Bake for 20-25 minutes : the shell should be a light golden.
  • 8. Transfer the shell to a rack to coll.
  • 9. Mix the plums, sugar, lemon juice and cornstarch together.
  • 10.Place the fruit mix into the prepared shell.
  • 11.Cover the edges of the tart with foil to prevent the edges from browning to quickly.
  • 12. Place the tart on a baking sheet lined with parchment paper and bake at 375 F for 20-30 minutes or until the fruit is tender.
  • 13. Transfer to rack to cool.

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RECIPE SUBMITTED BY

Hello fellow cooks-I am on OBGYN doctor and I am new to this website. . I love RecipeZaar since there are so many, easy, delicious, tested recipes. Between myself and my boyfriend, we have 5 children so there is always someone hungry-the family is so happy about the new, freshly cooked foods that have been gracing our table as of late. Gardening- here in south florida we have lots of tropical fruit trees - is another hobby that I enjoy. We love scuba diving too. Recently, I did a tandem parachute jump.
 
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