1 teaspoon vanilla<\/span><\/p>\n1.\u00a0 Cream butter and sugar together.<\/p>\n
2.\u00a0 Add the yolks one at a time, then add the vanilla.<\/p>\n
3.\u00a0 Add the flour in 3 additions and blend until thoroughly mixed in.<\/p>\n
4.\u00a0 Blend in the cream.<\/p>\n
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.<\/p>\n
6.To roll out the dough, remove it from the refrigerator and let it come to cool room temperature.<\/p>\n
7.\u00a0 Divide the dough into two equal pieces, and roll to\u00a0 a circle about 2\u201d larger than the diameter of the pan, and between 1\/8\u201d-1\/4\u201d 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.<\/p>\n
8.\u00a0 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.<\/p>\n
This recipe is enough for 2- 9\u201d to 10 \u201c tart shells<\/p>\n
<\/span><\/p>\nFrangipane* Filling:<\/span><\/p>\n1 pound almond paste (available at Surfas and specialty online vendors)<\/span><\/p>\n1.5 ounces granulated sugar<\/span><\/p>\n1\/2 pound butter butter<\/span><\/p>\n4 eggs<\/span><\/p>\n1.5 ounces flour<\/span><\/p>\n1.\u00a0 Combine the almond paste, sugar and butter in the bowl of a mixer and cream until smooth.<\/p>\n
2.\u00a0 Add the eggs one at a time, scraping down the sides of the bowl as needed, and mix until smooth.<\/p>\n
3.\u00a0 Add the flour and blend until thoroughly mixed in.<\/p>\n
The frangipane* <\/span>may be made ahead of time, and refrigerated for several days before using.<\/p>\n*<\/span> Frangipane is an Italian almond cream filling<\/p>\nThis recipe is enough for 2-9\u201d to 10\u201d tarts<\/p>\n
To assemble the tart:<\/p>\n
\n- 2 tablespoons apricot jam per tart<\/li>\n
- 12-14 French or Italian prune plums, per tart, cut in half and seed removed<\/li>\n
- 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\u2019ll need, but I always warm up a little extra.)<\/li>\n
- 1\/4 cup sliced almonds, toasted<\/li>\n
- 2 tablespoons powdered sugar<\/li>\n<\/ul>\n
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.<\/p>\n
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\u00a0 the bottom by sliding a long flat knife or spatula under the tart, and slide it onto a flat plate, or cardboard circle.<\/p>\n
To glaze and decorate the tart:<\/p>\n
1.\u00a0 If you use apricot glaze you\u2019ll have to add water, and simmer until it\u2019s dissolved and thinned to pourable consistency. If using the strained apricot jam just heat it.<\/p>\n
2.\u00a0 Using a wide pastry brush, lightly brush the glaze over the entire tart.<\/p>\n
3. Holding a plate over the tart as a template (it\u2019s 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>\n
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.<\/p>\n