The classic almond mixture frangipane fills an almond crust, topped with sweet plums and a brandied glaze.
Plum Frangipane Tart
Tarts, Pastries And Puddings
3/4 cup Mandelin Blanched Almond Flour
1/3 cup sugar
5 tablespoons unsalted butter, room temperature
1 large egg
1 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon dark rum
1 teaspoon grated lemon peel
5 large plums, halved, pitted
2 tablespoons apricot jam
2 teaspoons brandy
1-1/4 cups all-purpose flour
1/2 cup Mandelin Blanched Almond Flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
3/4 teaspoon almond extract
2 tablespoons (about) ice water
Preheat oven to 375°. Mix together in the bowl of a food processor all-purpose flour, almond flour, sugar, salt, almond extract and butter. Pulse until pea size pieces form. Add ice water and pulse until dough just comes together. Knead dough on work surface to combine and flatten into disk. Wrap in plastic and refrigerate for 2 hours.
Roll out crust dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Gently press dough into tart pan; trim excess. Freeze crust 15 minutes.
Place tart pan on baking sheet. Bake crust 10 minutes; pierce with toothpick if crust bubbles. Continue to bake until crust is pale golden, about 12 minutes. Cool crust on baking sheet 15 minutes. Maintain oven temperature. Prepare filling: In a bowl, mix all ingredients except plums. Spread frangipane filling in prepared crust.
Place plum halves, skin side up, on work surface. Cut 1 plum half into thin parallel slices, keeping plum intact (do no cut through end). Press gently to fan slices. Repeat with remaining plum halves. Place fanned plums, skin side up, atop frangipane; press gently to anchor.
Bake tart on baking sheet until frangipane is puffed and golden and plums are tender, about 30 minutes. Remove tart from baking sheet; transfer to rack. Prepare glaze: Stir apricot jam and brandy in heavy small saucepan over medium heat until mixture boils. Strain glaze into small bowls. Brush glaze generously over plums. Cool tart completely. (Tart can be prepared 8 hours ahead. Let stand at room temperature.)
Push pan bottom up to free tart from pan. Cut tart into wedges and serve.