PLUM ALMOND TART WITH PLUM COMPOTE

Plum Almond Tart With Plum Compote image

Provided by Molly O'Neill

Categories dessert

Time 4h

Yield Eight servings

Number Of Ingredients 16

Ingredients

6 tablespoons whole unblanched almonds, toasted and cooled
2 cups all-purpose flour
3/4 cup cold unsalted butter, cut into small pieces
1/2 cup sugar
1 egg
1/4 teaspoon grated lemon zest
1/2 teaspoon kosher salt
3/4 cup whole blanched almonds
1/2 cup, plus 5 teaspoons, sugar
2 eggs, beaten
1 teaspoon grated lemon zest
1 1/2 pounds ripe plums
1/4 cup sliced almonds
1 vanilla bean, split lengthwise
2 pounds plums, pitted and cut into thin slices
1/2 cup sugar

Steps:

To make the crust, place the almonds in a food processor and pulse until coarsely ground. Place in a bowl and toss with the flour. Use an electric mixer to beat the butter and sugar until light and fluffy, scraping down the sides of the bowl as necessary. Add the egg, lemon zest and salt. Add the flour mixture and begin mixing on low speed; then raise the speed just until the flour is incorporated.
Turn the dough out on a lightly floured surface and gently knead into a ball. Flatten, wrap in plastic and refrigerate for 2 hours.
Line 2 baking sheets with parchment paper. Divide the dough into 8 equal pieces. On a lightly floured surface, roll 1 piece into a 5 1/2-inch circle (the dough breaks easily but can be pressed back together). Use a 5-inch round (cup, plate or cardboard) as a guide to cut the dough into a 5-inch circle. With a wide spatula, transfer to 1 of the baking sheets. Repeat with the remaining dough, placing the circles 2 inches apart. Refrigerate 30 minutes.
Preheat the oven to 350 degrees. Bake the crusts until lightly golden, about 10 to 12 minutes. Set aside to cool.
To make the filling, place the whole almonds and 1 teaspoon of sugar in a food processor and pulse until ground. Place in a bowl and stir in the 1/2 cup of sugar, eggs and lemon zest. Set aside.
Halve and pit the plums. Cut each half into 5 or 6 thin wedges. Spread the filling over the crusts, leaving a 1/2-inch border. Arrange the plums in a circular pattern over the filling. Sprinkle with 1/2 teaspoon of sugar and a few sliced almonds over each tart. Bake until the plums are lightly caramelized, about 20 minutes.
Meanwhile, to make the compote, scrape the seeds from the vanilla bean. Place the pod and seeds in a small saucepan with the plums and sugar. Cook over low heat, stirring often, until the compote is thick, about 20 minutes. Keep warm.
To serve, place a warm tart on each of 8 plates and surround with the warm compote.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 16 grams, Carbohydrate 76 grams, Fat 31 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 12 grams, Sodium 146 milligrams, Sugar 46 grams, TransFat 1 gram