Plums, we have so many plums from just 2 trees it is absolutely unbelievable.  We have hundreds of them and they just keep coming.  Last year we did not have a good crop although the ones we did get were extremely sweet.  Last year our big crop was apricots, this year no apricots but an abundance of plums.  Maybe they are alternating years of producing good crop.  Whatever the reason is it doesn't really matter because we have tons of plums.  So what do you do with them all.  Well I normally make a lot of desserts and preserves with them.  This recipe is just one idea to use up all those plums.  It is a basic tart crust with an almond filling and plums. That is really how easy this recipe is.  More plum recipes soon to come.

Tart Crust (Pate Brisee)

2 sticks of good butter

2 cups of flour plus 3 tbsp.

1/4 cup of water (ice cold)

1 tsp of kosher salt

Almond Cream

6 tbsp. of butter (room temp.)

2/3 cup of powder sugar

1 1/2 cup of almond flour

2 tsp of flour

1 tsp of cornstarch

1 large egg plus 1 egg white

1 tsp vanilla extract

2 tsp of almond extract

8 to 10 plums cut into wedges

Preheat Oven to 350 degrees

For the almond cream place almond meal and sugar in a food processor and puree for 30 seconds.  Then while the machine is running add the butter a tbsp. at a time.  Once all the butter is in add the eggs again while the machine is running.  You can stop to scrape the sides if there are any clumps but once the eggs have been added you should a really smooth and creamy almond cream.  Finish with both the vanilla and almond extract.  I normally double this recipe which gives me extra laying around that I can make something else with.  But you should have enough to fill the tart with just one batch.  Set aside the almond cream until your tart dough is ready.

For the tart dough

Using the food processor again add 3 cups of flour to the bowl along with the salt.  Pulse a few times to combine well.  Then turn the processor on and begin to add all the butter a tbsp. at a time.  Once the butter has been combined.  Drizzle in the cold water.  Finish with a few tbsp. of flour if needed.  Normally now you put the crust into the refrigerator to let the dough come together as it gets cold.  I don't like when my dough is so cold I can't roll it and usually I am in a rush.  If you can put the dough in the freezer for 15 to 20 minutes it will really help; if not simply take the dough and put a light dusting of flour onto the parchment paper and place the dough on top.  Then dust flour on the top of the dough and put a second piece of parchment paper on top of the dough. With a rolling pin roll out your dough to a thin crust consistency.  Take your tart mold and carefully place your tart dough inside the mold.  Using a rolling pin roll the pin over the mold to trim off any excess dough.

Then take your almond cream and fill the tart with it.  The tart shell doesn't need to be prebake for this.  Take your plum wedges and arrange them around the almond cream.   Place on a baking sheet and place in the oven for about 45 minutes or until golden brown.  Let it cool completely and then serve with a scoop of

plum basil sorbet