Almond Plum Tart (torcik węgierkowo-migdałowy)

It is a treat, albeit a bit on a heavy side – small slices recommended..

Serves 8-10; leftovers, if any, can be stored and offered the next day

For shell:

  • 310ml flour,
  • 1 tsp icing sugar,
  • pinch of salt,
  • 110g butter, cut into small pieces,
  • 1 egg yolk,
  • 2 tbsp ice water (30 ml).

For the filling:

  • 375 ml chopped almonds,
  • 165 ml sugar,
  • 60g butter, room temperature,
  • 30 ml flour,
  • 60 ml Amaretto liqueur,
  • 2 eggs.

For final compilation:

  • 625 g purple plums, pitted and thinly sliced (4-5 large plums),
  • 30g butter, cut into bits,
  • 30 ml sugar,
  • 30ml toasted slivered almonds.

Prepare the Shell:

  1. In food processor combine flour, sugar and salt.
  2. Add butter and process until mixture forms small pea-sized pieces.
  3. With processor running, add egg yolk and gradually add ice water.
  4. Process until dough just begins to come together and will hold shape when pressed.
  5. Press into thick disk and roll out into a 12” (30 cm) round.
  6. Place over a 10” (25 cm) tart pan with removable bottom.
  7. Ease pastry over the bottom and sides of the pan, pressing gently into place.
  8. Roll rolling pin over top of pan to trim excess pastry.
  9. Place tart pan on baking sheet and set aside.

Prepare the filling:

  1. In food processor mix almonds, sugar, butter , flour and Amaretto.
  2. Pulse until crumbly mixture forms.
  3. Add eggs and process for 10 seconds.
  4. Spread mixture evenly in pastry shell.

Finish:

  1. Preheat oven to 400F (200C)
  2. Arrange plum slices in overlapping circles in filling (be generous). Be sure to fit plum slices tightly together. Cover filling completely.
  3. Dot plums with butter and dust with sugar.
  4. Bake 40-45 minutes, until tart has browned.
  5. Transfer to rack and let cool.
  6. Garnish with toasted almonds.
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