Plum Frangipane Tart

Beautifully browned!

Before going in the oven, sprinkle with sugar.

Fruit tarts are one of my favorite desserts to create!
The summer time provides so many beautiful stone fruits,
the choices seem endless as to what to add to the top
of the tart.
These are Santa Rosa plums from my backyard tree.
Stop by your local farmers market for other interesting
varieties of plums.

As Always, 

ENJOY!

Recipe Source:  Bon Appetit, July 1993

PASTRY

1cup flour

1/4 cup powdered sugar

6 Tbs. chilled unsalted butter

1 Tbs. chilled whipping cream

FRANGIPANE

1/2 cup sugar

1/4 cup unsalted butter, room temperature

3/4 cup blanched slivered almonds, toasted and ground

2 Tbs. flour

1 large egg

1 1/2 tsp. brandy

1 lb. plums, pitted and thinly sliced

Additional sugar for sprinkling on top

     Blend flour and sugar in processor.  Add butter, pulsing, until mixture resembles coarse meal.

Add cream until moist lumps form.  Gather dough into a ball, flatten into a disk, wrap in plastic, chill 15 minutes.

    Preheat oven to 350 degrees. Roll out dough to 11 inch diameter and transfer to  9 inch tart pan.

Press into place, folding over edges to make form double thick sides.  Bake crust until just beginning to color, about 15 minutes. Transfer to rack and cool. 

     Beat 1/2 cup sugar and butter in bowl until smooth.  Mix in almonds and flour.  Add egg and brandy and blend well. 

    Spread frangipane evenly in crust. Overlap plum slices atop filling, covering completely. Sprinkle with additional sugar.  Bake until filling is set, about 50 minutes.  Transfer to rack and cool. 

   Serve with whipped cream!