Plum Gorgeous Almond Tart

Dough

3 cups all-purpose flour

⅓ cup sugar

1 cup (2 sticks) butter, slightly softened

1 egg yolk

3-6 tablespoons heavy cream or cold water

Filling

1 cup whole or slivered blanched almonds

¾ cup plus 2 tablespoons sugar

¾ cup (1½ sticks) butter, cut into 12 pieces and slightly softened

4 eggs

¼ cup all-purpose flour

1 tablespoon brandy or orange liqueur, plus more for brushing

¼-⅓ cup plum or raspberry jam

8 (give or take) firm, but ripe, plums, halved and pitted

Make the dough: Combine the flour, sugar and butter in the bowl of a food processor; pulse until the butter resembles coarse crumbs. Add the yolk and process until combined. Add the cream, a little at a time, and process until the dough just comes together. Transfer to a lightly floured board and gently knead to combine. Divide the dough into 2 discs, wrapping both in plastic, and freeze one for another use. Chill the other disc for 30 minutes before rolling out.

Roll the dough disc into a 12-inch circle on a lightly floured board. Carefully transfer to a 9- or 10-inch tart pan with a removable bottom, pressing any remaining bits and pieces into the edge so that it is a little thicker on the sides. Don’t worry if the dough breaks as you transfer it; simply press the remaining dough into the pan, and/or patch the torn areas with scraps. Prick the bottom with a fork. Freeze the shell while you make the filling.

Make the filling: Grind the almonds with the 2 tablespoons sugar in a food processor until medium fine; you still want to see and feel the texture. Beat the remaining ¾ cup sugar with the butter in a stand mixer. Beat in the eggs, one at a time, until just blended. Beat in the ground almonds, flour and brandy. Chill the filling long enough for it to firm up just a bit, about 20 minutes.

Heat the oven to 350 degrees.

Spread a thin layer of jam on the bottom of the uncooked tart shell and spread the almond filling over the top. Gently push the plum halves, cut side up, into the filling. Brush the plums with a little brandy. Bake 50 - 60 minutes, until the filling is golden brown and set in the middle. Cool on a rack before carefully removing the tart from the pan. Warm any remaining jam with a little water to make a thin glaze and brush over the tart before serving.

Serves eight.

@Recipe nutrition:Cook’s note: You can also make this tart with blackberries, scattering a few into the batter before it cooks, then topping the baked tart with fresh berries to serve. In the fall, substitute the plums with sliced vanilla-poached pears or figs, brushing the fruit with a little of the poaching syrup as the tart comes out of the oven.

“Plum Gorgeous: Recipes and Memories from the Orchard,” by Romney Steele (2011 Andrews McMeel)