This can be adapted to almost any fruit that can withstand baking.
One 10 or 11-inch tart, about 10 servings
SWEET PASTRY DOUGH
(see previous post of Yogurt Tart)
1/4 pound almond paste
1/4 cup sugar
1 egg yolk
1 teaspoon grated lemon zest
4 tablespoons (1/2 stick) soft butter
1 large egg
3 tablespoons flour
12-16 ripe prune plums
1/2 cup apricot preserves
2 tablespoons dark rum or water
Chopped pistachios or chopped toasted slivered almonds
- For the almond filling, combine almond paste, sugar, yolk and zest and beat by machine with paddle on medium speed until smooth. Beat in butter, scrape bowl and beater and beat in egg. Continue beating until light. Stir in flour.
- Set a rack in the lowest level of the oven and preheat to 375 degrees.
- Roll dough on a floured surface and line a 10 or 11-inch tart pan. Spread filling evenly in pan. Rinse, halve and pit plums and arrange on filling, cut side up and concentric rows. Place a piece of sliced almond on each apricot half.
- Bake until crust and filling are baked through. If the plums shed excess juices, blot them off several times dousing baking using a paper towel. Cool on a rack.
- For the glaze, combine preserves and rum in a small pan and bring to a boil over low heat, stirring. Strain into another pan and simmer a few minutes to thicken slightly. Brush hot glaze over cooled tart and sprinkle pistachios around the edge.