Thanks to The Ritz-Carlton for sharing their recipe for this mouthwatering Plum Tart. It's featured in their latest dessert menu.
Be sure to make the tart shell dough the day before serving.
Be sure to make the tart shell dough the day before serving.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Ingredients:
- Pie Dough:
- scant 1/3 cup water
- scant 1/3 cup granulated sugar
- 1-1/4 teaspoon salt
- 2 sticks (1 cup) plus 5 tablespoons unsalted butter
- 1 each large egg yolk
- 3-1/2 cups pastry flour
- Frangipane:
- 2-1/2 cups almond flour
- 1-1/4 cups granulated sugar
- 2 sticks (1 cups) plus 2 tablespoons unsalted butter
- 2 each eggs, whole
- 4-1/2 tablespoons bread flour
- 3 tablespoons dark rum
- 30 each fresh plums, fresh
Preparation:
Pie Dough Method:
Grease (10) 4” pie pans. Combine water, sugar and salt. Cream butter with paddle until soft. Add egg yolks. Sift flour and add 3/4 of it, along with water mixture, to butter and egg mixture; do not over mix. Add remaining flour; do not over mix. Wrap dough and refrigerate overnight. Roll chilled dough to 1/4-inch thick and cut into (10) 4-inch pans with dough. Dock it and place in the cooler.
Frangipane Method:
Cream butter with sugar. Add almond flour until light. Gradually add eggs. Add bread flour and rum; set aside in the refrigerator.
Assembly:
Take shells from refrigerator and pipe 3/4 inch high of frangipane inside shell. Cut plums into 8 pieces and place inside like a flour, very closed to each other, until each tart is full. Bake at 325 degrees F. until golden brown, or approximately 1 hour. Cool Plum Tarts for 5 minutes and unmold while still warm and let cool on a cooling rack.
Grease (10) 4” pie pans. Combine water, sugar and salt. Cream butter with paddle until soft. Add egg yolks. Sift flour and add 3/4 of it, along with water mixture, to butter and egg mixture; do not over mix. Add remaining flour; do not over mix. Wrap dough and refrigerate overnight. Roll chilled dough to 1/4-inch thick and cut into (10) 4-inch pans with dough. Dock it and place in the cooler.
Frangipane Method:
Cream butter with sugar. Add almond flour until light. Gradually add eggs. Add bread flour and rum; set aside in the refrigerator.
Assembly:
Take shells from refrigerator and pipe 3/4 inch high of frangipane inside shell. Cut plums into 8 pieces and place inside like a flour, very closed to each other, until each tart is full. Bake at 325 degrees F. until golden brown, or approximately 1 hour. Cool Plum Tarts for 5 minutes and unmold while still warm and let cool on a cooling rack.
