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
- 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
- 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
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.
Cream butter with sugar. Add almond flour until light. Gradually add eggs. Add bread flour and rum; set aside in the refrigerator.
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.