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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Thanks to The Ritz-Carlton for sharing their recipe for this mouthwatering Plum Tart. It's featured in their latest dessert menu.Go to her page to see the beautiful photo Source: Carol Pellegrinelli from Ingredients:
pie dough |
scant 1/3 cup water |
scant 1/3 cup granulated sugar |
1-1/4 teaspoon salt |
2 sticks (1 cup) plus 5 tablespoons unsalted butter |
1 each large egg yolk |
3-1/2 cups pastry flour |
frangipane |
2-1/2 cups almond flour |
1-1/4 cups granulated sugar |
2 sticks (1 cups) plus 2 tablespoons unsalted butter |
2 each eggs, whole |
4-1/2 tablespoons bread flour |
3 tablespoons dark rum |
30 each fresh plums, fresh |
Directions:
1. Be sure to make the tart shell dough the day before serving.
2. Preparation:
3. Pie Dough Method:
4. Grease (10) 4” pie pans.
5. Combine water, sugar and salt. Cream butter with paddle until soft.
6. Add egg yolks.
7. Sift flour and add 3/4 of it, along with water mixture, to butter and egg mixture; do not over mix.
8. Add remaining flour; do not over mix.
9. Wrap dough and refrigerate overnight.
10. Roll chilled dough to 1/4-inch thick and cut into (10) 4-inch pans with dough.
11. Dock it and place in the cooler.
12. Frangipane Method:
13. Cream butter with sugar.
14. Add almond flour until light.
15. Gradually add eggs.
16. Add bread flour and rum; set aside in the refrigerator.
17. Assembly:
18. Take shells from refrigerator and pipe 3/4 inch high of frangipane inside shell.
19. Cut plums into 8 pieces and place inside like a flour, very closed to each other, until each tart is full.
20. Bake at 325 degrees F. until golden brown, or approximately 1 hour.
21. Cool Plum Tarts for 5 minutes and unmold while still warm and let cool on a cooling rack.
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