If you’re one of my regular readers *hugs*, you know that I’m not a baker – that in fact, most baked goods seen here are the handiwork of the Young Baker who is off studying *wink* at UC Santa Cruz now. So, the two divine desserts that you’ve seen here this week: the rustic Plum Frangipane above and the elegant Cabernet Hazelnut Torte, belong to brilliant baking wunderkinds and I can only be credited for sharing them with you.
Last weekend, I attended a Camp Blogaway bootcamp for food and recipe bloggers at the breathtaking (if you’re in love with the ultimate kitchen) Viking showroom in Baldwin Park. Today’s guest recipe is courtesy of Gisele Perez of Pain Perdu who won the Camp Blogaway “Bonus Competition”. The judges were none other than the discerning palates of the food bloggers in attendance, myself included. The array of creativity, colors and flavors was lavish, and scores on the judging sheets proved it, but in the end Gisele’s tantalizing tart prevailed.
Plum Frangipane Tart
by Gisele Perez of pain perdu
Makes 2 – 10 inch tarts. You’ll need a kitchen digital scale to measure ingredients for the frangipane, but anyone who bakes much should have one anyway.
Pâte Sucrée (or Sweet Tart Dough in English) :
Adapted from Nancy Silverton’s Desserts
1/2 # unsalted butter
1/2 cup granulated sugar
2 3/4 cups all purpose flour
2 egg yolks
1/4 cup heavy cream
1 teaspoon vanilla
1. Cream butter and sugar together.
2. Add the yolks one at a time, then add the vanilla.
3. Add the flour in 3 additions and blend until thoroughly mixed in.
4. Blend in the cream.
5. Dump the dough out on to a large piece of plastic wrap, and wrap it flattening into a round disk. Then refrigerate it for several hours or overnight.
6.To roll out the dough, remove it from the refrigerator and let it come to cool room temperature.
7. Divide the dough into two equal pieces, and roll to a circle about 2” larger than the diameter of the pan, and between 1/8”-1/4” thickness. Then lift the dough and press it into a removable bottom tart pan. Trim the edges of the dough even with the top of the pan.
8. Refrigerate the dough in the pan again for about an hour before adding filling and baking the tart. This step allows the dough to rest and reduces shrinkage.
This recipe is enough for 2- 9” to 10 “ tart shells
1 pound almond paste (available at Surfas and specialty online vendors)
1.5 ounces granulated sugar
1/2 pound butter butter
1.5 ounces flour
1. Combine the almond paste, sugar and butter in the bowl of a mixer and cream until smooth.
2. Add the eggs one at a time, scraping down the sides of the bowl as needed, and mix until smooth.
3. Add the flour and blend until thoroughly mixed in.
The frangipane* may be made ahead of time, and refrigerated for several days before using.
* Frangipane is an Italian almond cream filling
This recipe is enough for 2-9” to 10” tarts
To assemble the tart:
- 2 tablespoons apricot jam per tart
- 12-14 French or Italian prune plums, per tart, cut in half and seed removed
- 1/4 cup Apricot glaze (available from Surfas or specialty online pastry suppliers), or apricot preserves, strained to remove the solid pieces (this is a bit more than you’ll need, but I always warm up a little extra.)
- 1/4 cup sliced almonds, toasted
- 2 tablespoons powdered sugar
Spread the apricot jam on the tart dough, then spread the frangipane on top of it. Place the plums in the frangipane in concentric circles. Bake the tart at 375 degrees for about 40 minutes, or until the frangipane begins to brown.
Remove from the oven and let it cool on a wired rack with the sides of the tart pan on for about 10 minutes. After 10 minutes, remove the sides of the pan, and let the tart cool completely. Then remove the bottom by sliding a long flat knife or spatula under the tart, and slide it onto a flat plate, or cardboard circle.
To glaze and decorate the tart:
1. If you use apricot glaze you’ll have to add water, and simmer until it’s dissolved and thinned to pourable consistency. If using the strained apricot jam just heat it.
2. Using a wide pastry brush, lightly brush the glaze over the entire tart.
3. Holding a plate over the tart as a template (it’s easier if you have a second pair of hands for this), sprinkle the toasted almonds around the edge of the tart, then sift powdered sugar over the almonds.
P.S. I also often make this tart with other fruits whose seasons I eagerly await, like apricots in the spring and figs in the late summer and fall.