Ingredients
Filling:
- 6 ripe but firm plums, about 1 1/2 pounds
- 2 teaspoons sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon lemon juice
Crust:
- Heaping 1/3 cup unsalted blanched almonds
- 1 cup whole wheat pastry flour
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 cup sugar
- 2 tablespoons chilled butter, cubed
- 2 tablespoons canola oil
- 1 egg white
Glaze:
- 1 tablespoon seedless raspberry or strawberry preserves
- 2 teaspoons water
Directions
For the filling: Fill a large stockpot halfway with water and bring to a boil. While water is boiling, take a paring knife and cut a 1/2-inch X on the bottom of each plum. Set aside. Fill a large bowl with ice and water and set aside. When water is boiling, gently drop plums into water for 30 to 45 seconds. Remove with a slotted spoon and immediately submerge in ice water for 2 to 3 minutes. Remove and dry plums gently with a paper towel. Over a medium-sized bowl, remove skins from plums - they should slip off fairly easily. Slice plums in half and remove pits. Toss with sugar, cinnamon, and lemon juice and set aside.
For the crust: Preheat oven to 375 degree F.
Grind the almonds in a food processor until they are a fine crumb. Add the pastry flour, salt, cinnamon, nutmeg and sugar to the almond in the processor and pulse 5 times to incorporate. Add butter and oil and pulse for about 20 seconds, until mixture forms small clumps. Add the egg white and pulse an additional 20 to 30 times, until mixture forms a ball, being sure not to over-process. Dough will hold together, but be slightly sticky. Evenly press dough into the bottom and sides a 9-inch tart pan with a detachable bottom. Bake for 8 to10 minutes, or until surface of tart is no longer shiny. Remove from oven and let cool. Place tart shell on a cookie sheet. Toss plum halves in their own juices in bowl. Arrange plums, cut-side down, in the tart shell, crowding as many plums as you can into tart. Bake for 15 to 20 minutes, or until fruit is slightly tender but still firm. Remove from the oven and let cool.
For the glaze: Heat preserves over a low flame or in microwave until melted. Combine with water and brush surface of tart.
Serves: 8; Calories: 182 ;Total Fat: 9.5 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 23 grams; Sugar: 12 grams; Fiber: 3 grams; Cholesterol: 8 milligrams; Sodium: 80 milligrams
Photo: Plum Tart with Almond Pastry Crust Recipe

















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By mandi54_5600225
Belcamp, MD
on March 29, 2010
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I love this crust! It is easier to make than traditional pastry crust, delicious, and I didn't feel guilty having it like I would with a normal butter and white flour crust. I'm going to try the tart with other types of stone fruits, as the plums were pretty tart, and they did need more time in the water to peel, which was time consuming and a bit tedious, but the end result is worth the effort. I'm looking forward to making this again.
By jax-11_9268386
derwood, MD
on February 27, 2010
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I love this crust, I make it all the time and use it instead of other crusts in different recipes, and I just recently made it using ground hazelnuts- delicious! The plums worked very well for me and this tart is now a family favorite! Thanks for a delicious, healthy recipe!
By klcminor_371307
Baxter Springs, KS
on March 20, 2007
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Almonds in crust added neat flavor. Was a little drier than traditional crust but health benefits far outweigh this. Blanched plums about 2 minutes to soften. Liked that plums kept tartness. Have also used this recipe with peaches.
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