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Рецепт Plum Tart Martha Stewart Living
by Global Cookbook

Plum Tart Martha Stewart Living
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Ингредиенты

  •     Pate Sucree (separate recipe), chilled
  • 3 Tbsp. Almond paste (about 3 ounce)
  • 1 Tbsp. All-purpose flour
  • 1 1/4 lb Santa Rosa plums (4 or possibly 5), pitted and sliced into 1/4-inch-thick wedges
  • 2 tsp Sugar
  • 1 lrg Egg yolk beaten with 1 Tablespoons
  •     Heavy cream, for egg wash
  • 1/4 c. Plum or possibly red-currant jam

Инструкции

  1. Heat oven to 375'. Set a 4 1/2-by-14-inch bottomless tart form on a parchment-lined baking sheet. Roll out pastry to 1/8 inch thick, it should be about 3 inches longer and wider than tart form. Roll pastry onto pin and unroll over form; let extra dough hand over the edge. Fit dough into form.
  2. Crumble almond paste proportionately over pastry and sprinkle flour proportionately on top. Neatly overlap sliced plums in a fish-scale pattern on top of flour and sprinkle with sugar. Fold sides of pastry over plums and tear to create a 1-inch free-form edge. Refrigeratefor 10 to 15 min. Brush pastry with egg wash. Bake till crust is golden and fruit is bubbling, about 35 min.
  3. Meanwhile, heat jam and 2 Tablespoons water in a small saucepan over medium heat.
  4. Remove from heat and strain if necessary, discarding fruit solids. Brush hot glaze over fruit. Cold slightly, remove tart form, and serve.