– 6 tablespoons (3/4 stick) unsalted butter – 1 recipe påte sablée or tart crust, made through Step 8 and refrigerated – 1/3 cup granulated sugar – 2 large egg – 1 teaspoon vanilla extract
– 1/2 teaspoon almond extract (optional) – 1 1/4 cups almond flour or almond meal – 1/4 teaspoon kosher salt – 4 to 5 medium plums (1 to 1 1/2 pounds total) – 2 tablespoons raw or demerara sugar
Serving options: – Vanilla ice cream – Heavy cream, for drizzling
DIRECTION
Preheat oven to 375ºF with a rack in the center. Cut 6 tablespoons unsalted butter into thirds and insert in the bowl of a stand mixer.
In the meantime, blind bake the crust. Wrap the cooled dough in parchment paper or aluminum foil. Fill the insides with pie weights or beans. Bake for 15 to 20 minutes, until the edges are just beginning to brown.
While the pumpkin is cooling, prepare the frangipane. Add 1/3 cup powdered sugar to the butter and mix on medium speed with the paddle attachment for about 1 minute, or until smooth and fluffy.
Scrape the cup sides again. Add 1 teaspoon vanilla extract and 1/2 teaspoon almond extract, and mix for about 1 minute if using, until just blended. It looks curdled, but it’s okay.
Beat 1 1/4 cups almond flour and 1/4 teaspoon kosher salt on low speed until nearly incorporated, about 30 seconds it will mix and smooth out. Transfer to a medium bowl, wrap with plastic wrap, and chill until ready to use.
Halve and pit 4 to 5 medium plums. Cut into 1/2-inch slices. Cut 4-5 medium plums into 1/2-inch pieces. Preheat oven to 350ºF. Using an offset spatula, spread the frangipane evenly on the tart shell.
Bake for 55 minutes, or until the frangipane is puffy and golden brown and the plums are soft. Allow to cool for 5–10 minutes before serving. Garnish with vanilla ice cream or a dollop of heavy cream.
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