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Sugar Plum Tart
Recipe Summary
Yield: Makes one 10-inch tart
Ingredients
Ingredient Checklist
Pate Sablee
Almond Frangipane
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
Gallery
Sugar Plum Tart
Recipe Summary
Yield: Makes one 10-inch tart
Gallery
Sugar Plum Tart
Sugar Plum Tart
Sugar Plum Tart
Recipe Summary
Yield: Makes one 10-inch tart
Recipe Summary
Yield: Makes one 10-inch tart
Yield: Makes one 10-inch tart
Makes one 10-inch tart
Ingredients
Ingredients
- Pate Sablee
- Almond Frangipane
- 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
Directions
Press dough into a 10-inch round tart pan with a removable bottom. Refrigerate 10 minutes. Trim dough flush with top edge of pan. Refrigerate until cold, about 30 minutes.
Preheat oven to 350 degrees. Line tart shell with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 10 minutes. Remove parchment and weights; continue baking until surface is golden, about 10 minutes. Let cool on a wire rack.
Spread frangipane in shell. Arrange 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 tart with confectioners’ sugar.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Sugar Plum Tart
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sugar Plum Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
