Posted on by Lia Fireheart

Pluot and Almond Tart

Jump to Recipe Print Recipe

Pluot and Almond Tart

Ingredients

  • 1 1/2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, cold and cut into small pieces

  • 1 large egg yolk

  • 2 tablespoons ice water

  • 1/2 cup almond flour

  • 1/4 cup granulated sugar (for almond filling)

  • 1/4 cup unsalted butter, softened

  • 1 large egg

  • 1/2 teaspoon almond extract

  • 4-5 ripe plumcots, pitted and sliced

  • 2 tablespoons apricot jam (optional, for glaze)

  • 1 tablespoon water (if using apricot jam)

Directions

  • In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Add 1/2 cup unsalted butter, cold and cut into small pieces. Use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs.
  • In a small bowl, whisk together 1 large egg yolk and 2 tablespoons ice water. Add this to the flour mixture and knead until a dough forms. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • While the dough chills, prepare the almond filling. In a medium bowl, cream together 1/4 cup granulated sugar and 1/4 cup unsalted butter, softened. Mix in 1/2 cup almond flour, 1 large egg, and 1/2 teaspoon almond extract until well combined.
  • Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Spread the almond filling evenly over the bottom of the tart shell.
  • Arrange 4-5 ripe plumcots, pitted and sliced, in a circular pattern over the almond filling. Bake the tart in the preheated oven for 40-45 minutes, or until the crust is golden and the filling is set.
  • (Optional) To make a glaze, heat 2 tablespoons apricot jam and 1 tablespoon water in a small saucepan until smooth. Brush the glaze over the warm tart.
  • Allow the tart to cool before serving.

Notes