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Epicurious

Sugar Plum Tart

Recipe information

  • Yield

    Makes one 10-inch tart

Ingredients

1 disk Pâte Sablée (page 654)
Almond Frangipane (page 655)
1 pound 2 ounces sugar plums or other small plums, halved crosswise and pitted
3 tablespoons turbinado or other raw sugar
Confectioners’ sugar, for dusting

Preparation

  1. Step 1

    Press the dough into a 10-inch round tart pan with a removable bottom. Refrigerate 10 minutes. Trim the dough flush with the top edge of the pan. Refrigerate until cold, about 30 minutes.

    Step 2

    Preheat the oven to 350°F. Line the tart shell with parchment, and fill with pie weights or dried beans. Bake until the edges are golden, about 10 minutes. Remove the parchment and weights; continue baking until the surface is golden, about 10 minutes. Let cool on a wire rack.

    Step 3

    Spread the frangipane in the shell. Arrange the plums, cut sides up, on top in concentric circles, pressing gently. Sprinkle with turbinado sugar. Bake until golden, 45 to 50 minutes. Let cool on a wire rack. Just before serving, dust the tart with confectioners’ sugar.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsTartDessertFrenchEuropeanPlumStone FruitFruitVegetarianBakingCookbooks
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