This is our first weekend back from Taiwan, where we are neither traveling nor hosting any guests. With some of this free time on my hands, I decided to browse through my library of books, specifically my cookbooks. I came across one that a good friend of mine sent me when she was living in Australia. The book was called Bills Food written by Bill Granger, renown Australian chef. His food is simple and comforting. So this weekend, I turned through the pages and put together this little tart.
The original recipe calls for cherries but cherries are not in season now. Brilliantly, Bill has a note along side the recipe that says the cherries can be substituted for poached pears, plums, or peaches. The tart has a layer of delicious frangipane (custard made from almonds) between the fresh fruit and the flaky pastry crust.
rustic black plum tart
- 2-1/2 oz unsalted butter, chopped
- 1/3 cup sugar
- 3/4 cup ground almonds
- 2 egg yolks
- 1/2 tsp vanilla extract
- 1 sheet puff pastry
- 1 egg yolk
- 10-1/2 oz plum, thinly sliced
- sugar, for sprinkling
- Mix the butter, sugar, ground almonds, egg yolks, and vanilla extract in a food processor until combined. Refrigerate until chilled.
- Preheat oven to 400 F.
- Lay the puff pastry on a piece of baking paper on another baking tray. Trim off the edges of pastry.
- Using the point of a sharp knife, and being careful not to cut right through, score a 1/2 inch border around the edge of the sheet of puff pastry.
- Prick the entire surface with a fork and brush with egg yolk.
Spread frangipane evenly over the pastry within the scored area.
- Place slice plums in a single layer on top of the frangipane.
- Place the tart on the hot tray and bake for 15 minutes. Sprinkle with sugar and bake for another 5 to 10 minutes, until the sides are golden and puffed.