Plum Portrait Tart
Transform your dessert table into a work of edible art with this stunning Plum Portrait Tart. Featuring a buttery, homemade pastry crust filled with rich almond cream, this tart is crowned with vibrant slices of ripe plums arranged in a mesmerizing, portrait-like swirl. The combination of juicy plums, a touch of lemon juice, and a glossy apricot glaze creates a harmony of sweet and tart flavors, while the almond filling adds a decadent, nutty richness. This show-stopping dessert is perfect for entertaining or a special occasion and is as pleasing to the eye as it is to the palate. Easy-to-follow steps and wholesome, fresh ingredients ensure you'll create a bakery-quality tart that's sure to impress family and friends.
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Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 40 grams Granulated sugar
- 1 pinch Salt
- 60 milliliters Ice water
- 125 grams Ground almonds (almond flour)
- 75 grams Powdered sugar
- 75 grams Unsalted butter (softened)
- 2 large Eggs
- 8 medium Plums (ripe, mixed colors if desired)
- 1 tablespoon Lemon juice
- 3 tablespoons Apricot jam
- 1 tablespoon Water
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Step 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just starts to come together. Be careful not to overwork the dough. Form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 3
Preheat your oven to 375°F (190°C). Roll out the chilled tart dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming off any excess, and prick the base all over with a fork. Chill in the freezer for 10 minutes.
Step 4
Line the tart shell with parchment paper and fill with baking weights or dried beans. Blind bake for 15 minutes. Remove the parchment and weights, then bake for another 5 minutes. Set it aside to cool.
Step 5
In a medium bowl, cream the softened butter and powdered sugar together until light and fluffy. Add the ground almonds and mix until combined.
Step 6
Beat 1 egg into the almond mixture until smooth, then add the second egg and mix again. Spread the almond cream evenly over the cooled tart shell.
Step 7
Cut the plums in half, remove the pits, and slice them thinly. Place the slices in a bowl and toss gently with the lemon juice to prevent browning.
Step 8
Arrange the plum slices in a swirling, overlapping pattern over the almond cream, starting from the outer edge and working your way to the center, creating a portrait-like design.
Step 9
Bake the tart for 35-40 minutes, or until the almond cream is set and slightly golden. Remove from the oven and allow to cool.
Step 10
In a small saucepan, warm the apricot jam with 1 tablespoon of water until melted. Strain if necessary to remove any lumps. Brush the glaze gently over the plums for a glossy finish.
Step 11
Let the tart cool completely before slicing and serving. Enjoy your Plum Portrait Tart!
Nutrition Facts
| Serving size | (1469.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4080.9 |
| Total Fat 243.3g | 0% |
| Saturated Fat 111.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 808.6mg | 0% |
| Sodium 317.1mg | 0% |
| Total Carbohydrate 433.7g | 0% |
| Dietary Fiber 27.6g | 0% |
| Total Sugars 211.6g | |
| Protein 69.1g | 0% |
| Vitamin D 119.0IU | 0% |
| Calcium 476.5mg | 0% |
| Iron 19.1mg | 0% |
| Potassium 2204.2mg | 0% |
Source of Calories