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Photo: Photographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea Zimmer
Active Time:30 minsTotal Time:2 hrs 30 minsServings:12Jump to Nutrition Facts
Active Time:30 minsTotal Time:2 hrs 30 minsServings:12
Active Time:30 mins
Active Time:
30 mins
Total Time:2 hrs 30 mins
Total Time:
2 hrs 30 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ½poundsplums (about 11 plums), pitted and cut into eighths1recipeWalnut Pastry Dough, at room temperature and not divided6tablespoonsgranulated sugar, divided3tablespoonssuper-fine almond flour3tablespoonsall-purpose flour2teaspoonslemon zest½teaspoonalmond extract¼teaspoonsalt3tablespoonsunsalted butter, cut into 1/4-inch pieces2tablespoonsplumorapricot preserves1tablespoonwater
Cook Mode(Keep screen awake)
Ingredients
2 ½poundsplums (about 11 plums), pitted and cut into eighths
1recipeWalnut Pastry Dough, at room temperature and not divided
6tablespoonsgranulated sugar, divided
3tablespoonssuper-fine almond flour
3tablespoonsall-purpose flour
2teaspoonslemon zest
½teaspoonalmond extract
¼teaspoonsalt
3tablespoonsunsalted butter, cut into 1/4-inch pieces
2tablespoonsplumorapricot preserves
1tablespoonwater
DirectionsArrange racks in center and lower third of oven; preheat to 425°F . Coat an 11-inch tart pan with a removable bottom with cooking spray. Arrange plums in an even layer on a large rimmed baking sheet. Bake on the lower oven rack, stirring once, until tender, about 15 minutes. Set the plums aside; reduce oven temperature to 375°F.Place 2 overlapping sheets of plastic wrap on a work surface. Set pastry dough in the center and cover with 2 more sheets of plastic wrap. Roll the dough into a 13-inch circle. Remove the top sheets of plastic and invert the dough into the prepared pan, letting excess dough hang over the edges. Gently press the dough into the bottom and sides of the pan. Pull off plastic wrap. To trim excess dough, run a rolling pin over the top edge of the pan. Place the tart pan on a large rimmed baking sheet.Combine 4 tablespoons sugar, almond flour, all-purpose flour, lemon zest, almond extract and salt in a small bowl; sprinkle in an even layer over the bottom of the prepared crust. Arrange the cooled plum pieces over the sugar mixture; dot with butter pieces. Sprinkle with the remaining 2 tablespoons sugar. Bake on the center rack until the filling is bubbly and the crust is golden brown, about 1 hour, covering with foil during the last 10 to 15 minutes to prevent overbrowning, if necessary.Combine preserves and water in a small saucepan; bring to a simmer over medium heat. Brush the preserves mixture over the tart filling. Let the tart cool on a wire rack, about 45 minutes. Remove the pan sides; serve the tart warm or at room temperature.To make aheadCover and refrigerate for up to 3 days.Equipment11-inch tart pan with removable bottomAssociated recipeWalnut Pastry DoughOriginally appeared: EatingWell.com, April 2022
Directions
Arrange racks in center and lower third of oven; preheat to 425°F . Coat an 11-inch tart pan with a removable bottom with cooking spray. Arrange plums in an even layer on a large rimmed baking sheet. Bake on the lower oven rack, stirring once, until tender, about 15 minutes. Set the plums aside; reduce oven temperature to 375°F.Place 2 overlapping sheets of plastic wrap on a work surface. Set pastry dough in the center and cover with 2 more sheets of plastic wrap. Roll the dough into a 13-inch circle. Remove the top sheets of plastic and invert the dough into the prepared pan, letting excess dough hang over the edges. Gently press the dough into the bottom and sides of the pan. Pull off plastic wrap. To trim excess dough, run a rolling pin over the top edge of the pan. Place the tart pan on a large rimmed baking sheet.Combine 4 tablespoons sugar, almond flour, all-purpose flour, lemon zest, almond extract and salt in a small bowl; sprinkle in an even layer over the bottom of the prepared crust. Arrange the cooled plum pieces over the sugar mixture; dot with butter pieces. Sprinkle with the remaining 2 tablespoons sugar. Bake on the center rack until the filling is bubbly and the crust is golden brown, about 1 hour, covering with foil during the last 10 to 15 minutes to prevent overbrowning, if necessary.Combine preserves and water in a small saucepan; bring to a simmer over medium heat. Brush the preserves mixture over the tart filling. Let the tart cool on a wire rack, about 45 minutes. Remove the pan sides; serve the tart warm or at room temperature.To make aheadCover and refrigerate for up to 3 days.Equipment11-inch tart pan with removable bottomAssociated recipeWalnut Pastry Dough
Arrange racks in center and lower third of oven; preheat to 425°F . Coat an 11-inch tart pan with a removable bottom with cooking spray. Arrange plums in an even layer on a large rimmed baking sheet. Bake on the lower oven rack, stirring once, until tender, about 15 minutes. Set the plums aside; reduce oven temperature to 375°F.
Place 2 overlapping sheets of plastic wrap on a work surface. Set pastry dough in the center and cover with 2 more sheets of plastic wrap. Roll the dough into a 13-inch circle. Remove the top sheets of plastic and invert the dough into the prepared pan, letting excess dough hang over the edges. Gently press the dough into the bottom and sides of the pan. Pull off plastic wrap. To trim excess dough, run a rolling pin over the top edge of the pan. Place the tart pan on a large rimmed baking sheet.
Combine 4 tablespoons sugar, almond flour, all-purpose flour, lemon zest, almond extract and salt in a small bowl; sprinkle in an even layer over the bottom of the prepared crust. Arrange the cooled plum pieces over the sugar mixture; dot with butter pieces. Sprinkle with the remaining 2 tablespoons sugar. Bake on the center rack until the filling is bubbly and the crust is golden brown, about 1 hour, covering with foil during the last 10 to 15 minutes to prevent overbrowning, if necessary.
Combine preserves and water in a small saucepan; bring to a simmer over medium heat. Brush the preserves mixture over the tart filling. Let the tart cool on a wire rack, about 45 minutes. Remove the pan sides; serve the tart warm or at room temperature.
To make ahead
Cover and refrigerate for up to 3 days.
Equipment
11-inch tart pan with removable bottom
Associated recipe
Walnut Pastry Dough
Originally appeared: EatingWell.com, April 2022
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Nutrition Facts(per serving)275Calories13gFat38gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
