Plum-Almond Tart

Serve this French-style tart with creme fraiche or whipped cream.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Plum-Almond Tart
Review 1 for Plum-Almond Tart
5 out of 5
5 out of 5
Seattle, WA
October 1, 2011
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? Yes
8of 8found this review helpful.
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Very Impressive, Easy to make
October 1, 2011
I made this for a casual adult birthday party. It's both impressive and very tasty. Not too sweet, and not too tart. The fanned out plum slices were rustic and gorgeous.
A couple quick notes: I didn't have almond liqueur on hand, so I just replaced that with 1/2 tsp of almond extract (I went a little light, but it was just enough almondy-taste) with 1/4 cup of water.
Also, I felt that 400F for one hour was going to brown it too much and not give it a chance to cook the almond filling in the center thoroughly, so after 30 min at 400F, I dropped the temp to 350F, let it finish baking through the rest of the hour, then turned off the oven, and let the tart sit in there for another 15 min. Turned out just right :)
For presentation, I toasted some sliced almonds, sprinkled them around the edge of the cooled tart, dusted powdered sugar around the edge as well.
Pros: Easy, Appearance, Adaptable, Impressive, Will Make Again