Plum-and-Caramel Tart

Our Plum-and-Caramel Tart will not be soon forgotten with its luscious peaks of fruit atop layers of almond filling and caramel topping over a crisp crust.

Linger over dessert, reminiscing about celebrations past as afternoon stretches into evening. A conversation starter in its own right, our Plum-and-Caramel Tart will not be soon forgotten with its luscious peaks of glazed fruit atop layers of almond filling and caramel topping, spread over a crisp crust.

Plum-and-Caramel Tart
Makes 1 (11-inch) tart
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Ingredients
  1. 1 cup Almond Filling (recipe follows)
  2. 1 Tart Crust (recipe follows)
  3. 10 to 12 red plums, seeded and cut into eighths
  4. ½ cup sugar
  5. ¾ cup red plum jam
  6. ¾ cup caramel topping*
Almond Filling
  1. 1⁄3 cup sugar
  2. 1⁄3 cup whole almonds
  3. ¼ teaspoon salt
  4. 1⁄3 cup unsalted butter, softened
  5. 1 large egg
  6. ¼ teaspoon vanilla extract
  7. ¼ teaspoon almond extract
Tart Crust
  1. 1¼ cups all-purpose flour
  2. ½ cup confectioners’ sugar
  3. ½ teaspoon kosher salt
  4. ½ cup plus 2 tablespoons unsalted butter, softened
Instructions
  1. Preheat oven to 350°.
  2. Spread Almond Filling into Tart Crust. Bake for 15 to 20 minutes, or until puffed and golden brown. Remove from oven, and let cool completely.
  3. Meanwhile, in a large bowl, combine plums and sugar. Allow mixture to macerate for at least 30 minutes. Drain plums, and set aside, reserving liquid.
  4. In a small saucepan, combine jam and reserved liquid. Cook over medium heat, whisking constantly, until smooth. Remove from heat, and let cool slightly.
  5. Spread caramel topping onto cooled tart. Layer plums over caramel.
  6. Bake for about 20 minutes. Remove from oven. Using a pastry brush, coat plums with jam mixture. Let tart cool completely, and glaze again before serving.
Almond Filling
  1. In the work bowl of a food processor, pulse sugar, almonds, and salt until finely ground. Add butter, and pulse until combined. Add egg, vanilla extract, and almond extract; pulse until smooth.Transfer mixture to an airtight container, and refrigerate to chill for at least 1 hour, or up to 3 days. Bring mixture to room temperature before using.
Tart Crust
  1. Preheat oven to 325°.
  2. In the work bowl of a food processor, pulse flour, confectioners’ sugar, and salt until combined. Add butter, and pulse until dough begins to form.
  3. Press dough into bottom and up sides of an 11-inch tart pan with a removable bottom. Line dough with parchment paper, allowing ends to extend over edges of dough. Place in freezer for 15 minutes.
  4. Remove from freezer, and add pie weights. Bake for about 15 minutes, or until lightly browned.
  5. Remove from oven, and let cool slightly. Carefully remove pie weights and parchment paper. Bake crust for an additional 10 minutes. Remove from oven, and let cool completely.
Notes
  1. *For testing purposes, our test kitchen used Smucker’s Hot Caramel Spoonable Ice Cream Topping.
  2. For use with a filling that does not need to be baked, bake crust for an additional 15 to 20 minutes, or until golden brown.
Victoria https://www.victoriamag.com/
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